18 Delicious Gluten Free Chinese Recipes Easy to Make

Craving the bold flavors of Chinese takeout but need gluten-free options? You’re in luck! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these 18 irresistible gluten-free Chinese recipes are packed with flavor and surprisingly easy to make. From crispy orange chicken to savory stir-fries, get ready to ditch the takeout menu—your homemade feast starts here!

Gluten Free Sweet and Sour Chicken

This healthier twist on a takeout favorite keeps all the sticky-sweet tang you love, with a crispy gluten-free coating that won’t weigh you down.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• ½ cup cornstarch
• 2 large eggs, beaten
• ¼ cup avocado oil (or neutral oil)
• ½ cup rice vinegar
• ¼ cup honey
• 3 tbsp ketchup
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 red bell pepper, chopped
• 1 cup pineapple chunks (fresh or canned)

Instructions:

1. Toss chicken pieces in ½ cup cornstarch until fully coated, then dip in beaten eggs.
2. Heat ¼ cup avocado oil in a large skillet over medium-high. Fry chicken in batches for 3–4 minutes per side until golden. Transfer to a plate.
3. In the same skillet, whisk together ½ cup rice vinegar, ¼ cup honey, 3 tbsp ketchup, 2 tbsp gluten-free soy sauce, 1 tbsp garlic, and 1 tsp ginger. Simmer 2 minutes until slightly thickened.
4. Add bell pepper and pineapple; cook 3 minutes until peppers soften. Return chicken to skillet, tossing to coat. Cook 1–2 minutes until glossy.

The secret? A double layer of cornstarch creates an extra-crispy crust that holds up to the bold sauce—no soggy bites here!

Tip: For extra crunch, air-fry the coated chicken at 400°F for 10 minutes instead of pan-frying.

Gluten Free Kung Pao Shrimp

This bold and saucy Kung Pao shrimp skips the gluten but keeps all the addictive sweet-spicy crunch—perfect for a quick weeknight stir-fry with a kick!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp gluten-free tamari (or coconut aminos)
• 2 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp cornstarch
• 1 tbsp neutral oil (like avocado or grapeseed)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup roasted unsalted peanuts
• 4 dried red chilies (or 1/2 tsp red pepper flakes)
• 3 green onions, sliced (white and green parts separated)

Instructions:

1. In a bowl, whisk together 3 tbsp gluten-free tamari, 2 tbsp rice vinegar, 1 tbsp honey, and 2 tsp cornstarch. Set aside.
2. Heat 1 tbsp oil in a large skillet over medium-high. Add shrimp and cook 2 minutes per side until pink. Transfer to a plate.
3. In the same skillet, add garlic, ginger, 4 dried chilies, and the white parts of green onions. Stir 30 seconds until fragrant.
4. Pour in the sauce mixture and simmer 1 minute until thickened. Return shrimp to the pan, add 1/2 cup peanuts, and toss to coat. Garnish with green onion tops.

The magic here? The peanuts stay extra-crunchy against the sticky-sweet sauce, and those chilies deliver just the right slow burn.

Tip: For extra veg, toss in diced bell peppers with the garlic—they’ll soak up the sauce beautifully!

Gluten Free Beef and Broccoli Stir Fry

Craving takeout but need a gluten-free fix? This speedy stir fry delivers all the savory-sweet flavors you love, with tender beef and crisp-tender broccoli in every bite.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp gluten-free tamari (or coconut aminos)
• 2 tbsp honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp avocado oil (divided)
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a bowl, whisk together 3 tbsp gluten-free tamari, 2 tbsp honey, 2 tbsp rice vinegar, 1 tbsp cornstarch, 2 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes (if using). Add sliced flank steak, tossing to coat, and marinate 15 minutes.
2. Heat 1 tbsp avocado oil in a large skillet over high heat. Add broccoli and stir-fry 3–4 minutes until bright green with slight char. Transfer to a plate.
3. Heat remaining 1 tbsp avocado oil in the same skillet. Add steak (reserving marinade) and cook 2–3 minutes per side until browned. Pour in reserved marinade and cook 1 minute until glossy.
4. Return broccoli to the skillet, tossing to coat. Cook 1 minute more until heated through.

The secret? A quick marinade tenderizes the beef and doubles as a glossy sauce—no separate prep needed!

Tip: Freeze the steak for 20 minutes before slicing for paper-thin cuts.

Gluten Free General Tso’s Tofu

This crispy, saucy tofu dish delivers all the bold flavors of the takeout favorite—without the gluten or guilt!

Ingredients

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 2 tbsp avocado oil (divided)
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/3 cup gluten-free soy sauce (or tamari)
• 2 tbsp rice vinegar
• 2 tbsp honey (or maple syrup for vegan)
• 1 tbsp sriracha
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (for garnish)

Instructions

1. Crisp the tofu: Toss tofu cubes with 1/4 cup cornstarch until evenly coated. Heat 1 tbsp avocado oil in a large skillet over medium-high. Cook tofu in a single layer for 3–4 minutes per side until golden. Transfer to a plate.
2. Make the sauce: In the same skillet, heat remaining 1 tbsp avocado oil. Sauté garlic and 1 tsp ginger for 30 seconds until fragrant. Add 1/3 cup gluten-free soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, and 1 tbsp sriracha. Simmer for 2 minutes until slightly thickened.
3. Combine: Return tofu to the skillet, tossing to coat in the sauce. Drizzle with 1 tsp sesame oil and cook 1 more minute.
4. Serve: Garnish with sliced green onions and 1 tsp sesame seeds. Serve over rice.

The magic here? The cornstarch coating gives the tofu an irresistible crunch that holds up against the sticky-sweet sauce.

Tip: For extra crispiness, air-fry the coated tofu at 400°F for 12 minutes before saucing.

Gluten Free Sesame Chicken

This crispy, saucy sesame chicken is a gluten-free twist on the classic takeout favorite—no deep fryer required!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup cornstarch
• 2 tbsp avocado oil (or neutral oil), divided
• 3 cloves garlic, minced
• 1/4 cup gluten-free tamari (or coconut aminos)
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp red pepper flakes
• 2 tsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Toss chicken with cornstarch until fully coated. Shake off excess.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high. Cook chicken in a single layer for 5 minutes per side until golden and crispy. Work in batches if needed, adding remaining 1 tbsp oil. Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add tamari, honey, rice vinegar, sesame oil, and red pepper flakes. Simmer 2 minutes until slightly thickened.
4. Return chicken to skillet, tossing to coat. Cook 1 minute to glaze. Sprinkle with sesame seeds and green onions.

The magic here? A cornstarch crust gives the chicken an irresistible crunch without wheat flour, while the sauce clings perfectly for glossy, finger-licking bites.

Tip: For extra crispiness, let the coated chicken sit 5 minutes before frying—this helps the cornstarch adhere better.

Gluten Free Mongolian Beef

This gluten-free Mongolian beef delivers all the sticky-sweet, savory goodness of the classic takeout dish—without the gluten! Tender strips of beef get coated in a rich, glossy sauce that’s perfect for spooning over rice.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp cornstarch
• 2 tbsp avocado oil (or neutral oil), divided
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1/2 cup gluten-free soy sauce (or tamari)
• 1/2 cup water
• 1/3 cup brown sugar, packed
• 1/2 tsp red pepper flakes
• 3 green onions, sliced (white and green parts separated)

Instructions:

1. Toss the flank steak with 3 tbsp cornstarch until evenly coated.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the beef in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned. Transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tbsp oil. Sauté the garlic, ginger, and white parts of the green onions for 30 seconds until fragrant.
4. Pour in 1/2 cup gluten-free soy sauce, 1/2 cup water, 1/3 cup brown sugar, and 1/2 tsp red pepper flakes. Simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
5. Return the beef to the skillet and toss to coat in the sauce. Cook for 1–2 minutes until heated through. Stir in the green onion tops.

The magic here? The cornstarch creates a delicate crust on the beef while thickening the sauce into that irresistible glossy finish. Serve it piping hot over steamed rice for a weeknight win!

Tip: For extra tender beef, freeze the flank steak for 20 minutes before slicing—it makes cutting paper-thin strips a breeze.

Gluten Free Mapo Tofu

This fiery, comforting Sichuan classic gets a gluten-free makeover without losing any of its bold, numbing spice—perfect for weeknights when you crave big flavor fast.

Ingredients

• 1 lb soft tofu, cut into 1-inch cubes
• 2 tbsp avocado oil (or neutral oil)
• 8 oz ground pork (or turkey for lighter option)
• 2 tbsp gluten-free doubanjiang (fermented chili bean paste)
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 cup low-sodium chicken broth
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp Sichuan peppercorns, toasted and ground
• 2 scallions, thinly sliced

Instructions

1. Heat avocado oil in a wok or deep skillet over medium-high. Add ground pork and cook, breaking it up, until browned (5–6 minutes).
2. Push pork to one side; add doubanjiang, garlic, and ginger. Stir-fry 30 seconds until fragrant, then mix with pork.
3. Pour in chicken broth and soy sauce, scraping up browned bits. Gently add tofu cubes and simmer 5 minutes.
4. Stir cornstarch slurry into the sauce and cook 1–2 minutes until thickened. Remove from heat; sprinkle with Sichuan peppercorns and scallions.

The magic here? Toasted Sichuan peppercorns add that signature tingle, while gluten-free swaps keep it accessible. Serve over steamed rice to soak up every drop of that rich, spicy sauce.

Tip: For extra heat, stir in 1 tsp chili flakes with the doubanjiang.

Gluten Free Shrimp Fried Rice

This quick and flavorful shrimp fried rice swaps soy sauce for tamari, keeping it gluten-free without sacrificing that classic takeout taste—perfect for busy weeknights!

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 3 cups cooked and cooled jasmine rice (day-old works best!)
• 2 tbsp avocado oil, divided
• 2 large eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 tbsp gluten-free tamari
• 1 tbsp toasted sesame oil
• 1 tsp garlic powder
• ½ tsp ground ginger

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp avocado oil. Pour in beaten eggs and scramble for 1–2 minutes until just set. Push eggs to one side.
3. Add peas, carrots, and white parts of green onions. Stir-fry for 2 minutes until veggies soften slightly.
4. Add rice, breaking up clumps with a spatula. Drizzle with tamari, sesame oil, garlic powder, and ground ginger. Toss everything together and cook for 3–4 minutes until rice is lightly crispy.
5. Return shrimp to the skillet, add green onion tops, and toss to combine. Serve immediately.

The secret here? Toasted sesame oil adds a nutty depth that makes this dish taste restaurant-worthy—even with pantry staples!

Tip: For extra crunch, sprinkle with toasted sesame seeds or a drizzle of sriracha before serving.

Gluten Free Chicken Chow Mein

Craving takeout but want to keep it gluten-free? This easy chicken chow mein delivers all the savory-sweet flavors you love, with zero gluten and maximum satisfaction.

Ingredients:

• 8 oz gluten-free rice noodles
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp avocado oil, divided
• 2 cups shredded cabbage
• 1 cup sliced bell peppers
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp honey
• 1 tsp sesame oil
• ½ tsp red pepper flakes (optional)
• 2 green onions, sliced

Instructions:

1. Cook rice noodles according to package instructions, then drain and set aside.
2. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Transfer to a plate.
3. Add remaining 1 tbsp avocado oil to the skillet. Stir-fry cabbage, bell peppers, garlic, and ginger for 3–4 minutes until veggies are crisp-tender.
4. Return chicken to the skillet. Add cooked noodles, gluten-free soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together for 2 minutes until evenly coated and heated through.
5. Garnish with green onions and serve immediately.

The secret here? A quick toss in the honey-soy glaze gives the noodles a sticky, caramelized finish that clings perfectly to every bite.

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped peanuts right before serving.

Gluten Free Spring Rolls

These fresh, crunchy spring rolls are packed with vibrant veggies and wrapped in gluten-free rice paper—perfect for a light lunch or party appetizer!

Ingredients

• 12 gluten-free rice paper wrappers (8.5-inch diameter)
• 2 cups shredded romaine lettuce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/4 cup creamy peanut butter
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp honey
• 1 tbsp lime juice
• 1/4 tsp red pepper flakes
• Warm water (for soaking wrappers)

Instructions

1. Make the sauce: Whisk together peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 1/4 tsp red pepper flakes in a small bowl until smooth. Set aside.
2. Prep wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
3. Fill rolls: Layer romaine, carrots, cucumber, mint, and cilantro horizontally across the lower third of the wrapper. Fold sides inward, then tightly roll from the bottom up, like a burrito.
4. Repeat: Continue with remaining wrappers and filling, keeping rolls covered with a damp towel to prevent drying.
5. Serve: Slice rolls in half diagonally and serve immediately with peanut sauce.

The magic here? The rice paper crisps slightly as it rests, giving a satisfying contrast to the cool, herby filling.

Tip: For extra crunch, add a few thin slices of jicama or bell pepper to the filling.

Gluten Free Egg Drop Soup

This comforting soup comes together in just 15 minutes, with a silky texture and rich flavor that feels like a warm hug in a bowl.

Ingredients:

• 4 cups gluten-free chicken or vegetable broth
• 2 large eggs, lightly beaten
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1/2 tsp grated fresh ginger
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• 1 tbsp gluten-free soy sauce (or tamari)
• 1 tsp sesame oil
• 2 green onions, thinly sliced

Instructions:

1. In a medium pot, bring broth to a gentle boil over medium-high heat. Stir in ginger, garlic powder, white pepper, and soy sauce.
2. Whisk cornstarch and cold water in a small bowl until smooth. Slowly pour into the broth while stirring continuously. Simmer for 2 minutes until slightly thickened.
3. Reduce heat to low. Slowly drizzle in beaten eggs in a thin stream, stirring gently with a fork to create ribbons. Cook 30 seconds—do not stir further.
4. Remove from heat. Stir in sesame oil and half the green onions.

The magic here is in the cornstarch slurry, which gives the broth that restaurant-style velvety body without any gluten.

Tip: For extra protein, add shredded rotisserie chicken when you pour in the eggs.

Gluten Free Hot and Sour Soup

This comforting soup packs a punch with tangy rice vinegar and warming white pepper—perfect for chilly nights when you crave bold flavors without the gluten.

Ingredients:

• 6 cups gluten-free chicken or vegetable broth
• 8 oz firm tofu, drained and cut into ½-inch cubes
• 4 oz shiitake mushrooms, thinly sliced
• ¼ cup bamboo shoots, julienned
• 3 tbsp rice vinegar
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp sambal oelek (or gluten-free chili paste)
• 1 tsp white pepper
• ½ tsp ground ginger
• 2 eggs, lightly beaten
• 2 tbsp cornstarch mixed with 3 tbsp water
• 2 green onions, thinly sliced
• 1 tsp toasted sesame oil

Instructions:

1. In a large pot, bring broth to a simmer over medium heat. Add tofu, mushrooms, and bamboo shoots. Simmer for 5 minutes until mushrooms soften.
2. Stir in rice vinegar, soy sauce, sambal oelek, white pepper, and ginger. Simmer for 3 minutes to blend flavors.
3. Slowly drizzle in beaten eggs while stirring gently to create ribbons. Cook 1 minute.
4. Add cornstarch slurry and stir until soup thickens slightly, about 2 minutes.
5. Remove from heat. Stir in green onions and sesame oil.

The magic here? The double-hit of heat from sambal and white pepper—plus that silky egg swirl—makes this soup feel restaurant-worthy.

Tip: For extra richness, swap 1 cup broth with unsweetened coconut milk.

Gluten Free Char Siu Pork

This sticky-sweet, caramelized pork is a gluten-free twist on the classic Cantonese favorite—perfect for serving over rice or stuffing into bao buns!

Ingredients:

• 1.5 lbs pork shoulder (cut into 2-inch-thick strips)
• 1/4 cup gluten-free hoisin sauce
• 2 tbsp honey
• 2 tbsp gluten-free soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tsp Chinese five-spice powder
• 2 cloves garlic (minced)
• 1/2 tsp red food coloring (optional, for traditional hue)

Instructions:

1. In a bowl, whisk together 1/4 cup gluten-free hoisin sauce, 2 tbsp honey, 2 tbsp gluten-free soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp five-spice powder, 2 cloves minced garlic, and 1/2 tsp red food coloring (if using). Reserve 2 tbsp of the marinade.
2. Coat pork strips in the remaining marinade, cover, and refrigerate for at least 4 hours (or overnight).
3. Preheat oven to 375°F. Place pork on a wire rack over a foil-lined baking sheet. Roast for 25 minutes.
4. Brush with reserved marinade, flip pork, and roast another 20 minutes until glossy and caramelized (internal temp: 145°F).
5. Let rest 10 minutes before slicing.

The magic here? Roasting on a rack gives the pork those irresistible crispy edges while keeping the inside juicy.

Tip: For extra char, broil for 2–3 minutes at the end—just watch closely!

Gluten Free Vegetable Lo Mein

This veggie-packed lo mein is a weeknight lifesaver—tossed in a savory-sweet sauce and ready in under 30 minutes, no gluten required!

Ingredients

• 8 oz gluten-free rice noodles
• 2 tbsp avocado oil, divided
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup shredded carrots
• 1 cup sliced bell peppers (any color)
• 1 cup snap peas, trimmed
• 3 tbsp gluten-free tamari (or coconut aminos)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced

Instructions

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp avocado oil in a large skillet over medium-high. Add garlic and ginger; stir 30 seconds until fragrant. Add carrots, bell peppers, and snap peas; stir-fry 4–5 minutes until crisp-tender.
3. Push veggies to one side. Pour remaining 1 tbsp avocado oil into the skillet, then add cooked noodles. Pour tamari, maple syrup, rice vinegar, and sesame oil over the noodles. Toss everything together for 2 minutes until evenly coated and heated through.
4. Garnish with green onions and serve immediately.

The secret? A quick toss of the noodles in the skillet crisps them slightly for the perfect chewy-meets-crisp texture.

Tip: Swap in any seasonal veggies—bok choy or mushrooms work great too!

Gluten Free Peking Duck Pancakes

These tender, gluten-free pancakes are the perfect vessel for crispy duck and hoisin sauce—no gluten, no problem!

Ingredients

• 1 cup gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
• 1/2 cup boiling water
• 2 tbsp sesame oil, divided
• 1/4 tsp salt
• 1/4 tsp xanthan gum (omit if your flour blend already contains it)

Instructions

1. Make the dough: In a bowl, whisk together gluten-free flour, salt, and xanthan gum. Pour in boiling water and 1 tbsp sesame oil, stirring until a shaggy dough forms. Knead by hand for 2 minutes until smooth.
2. Rest: Cover dough with a damp towel and let rest for 15 minutes (this prevents cracking).
3. Shape: Divide dough into 8 equal balls. Roll each between two sheets of parchment into 6-inch circles, dusting lightly with extra flour if sticky.
4. Cook: Heat a nonstick skillet over medium. Brush one side of each pancake with remaining 1 tbsp sesame oil and cook for 1 minute per side until lightly blistered.

The secret? The boiling water creates a stretchy, pliable texture that’s usually tough to achieve with gluten-free flours. Stack them warm under a towel to keep soft.

Tip: For extra flexibility, steam the cooked pancakes for 30 seconds before serving—they’ll bend like traditional ones!

Gluten Free Szechuan Green Beans

These crispy, spicy green beans pack all the bold flavor of takeout—without the gluten or deep-frying. A quick stir-fry and a killer sauce make them irresistible.

Ingredients:

• 1 lb fresh green beans, trimmed
• 2 tbsp avocado oil (or other high-heat oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gluten-free tamari (or coconut aminos)
• 1 tbsp rice vinegar
• 2 tsp maple syrup
• 1 tsp toasted sesame oil
• 1/2 tsp crushed Szechuan peppercorns
• 1/4 tsp red pepper flakes (adjust to taste)
• 1 tbsp sesame seeds, for garnish

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 5–6 minutes until blistered and tender-crisp, tossing occasionally.
2. Push beans to one side. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant.
3. Pour in tamari, rice vinegar, maple syrup, sesame oil, Szechuan peppercorns, and red pepper flakes. Toss everything together for 1–2 minutes until the sauce glazes the beans.
4. Remove from heat and sprinkle with sesame seeds.

The magic here? That tingly Szechuan peppercorn kick paired with the sticky-sweet glaze—it’s addictively good over rice or as a side to grilled chicken.

Tip: For extra crunch, add a handful of chopped roasted peanuts with the sesame seeds.

Gluten Free Honey Walnut Shrimp

Crispy shrimp coated in a sweet, creamy glaze with caramelized walnuts? Yes, please—this gluten-free twist on the classic is just as irresistible!

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup mayonnaise
• 2 tbsp honey
• 1 tbsp sweetened condensed milk
• 1 tsp lemon juice
• 1/2 cup walnuts
• 2 tbsp sugar
• 1/4 tsp salt
• 2 tbsp vegetable oil, plus more for frying

Instructions

1. Toast the walnuts: Heat a small skillet over medium-low. Add walnuts, 2 tbsp sugar, and 1 tbsp water. Stir constantly for 3–4 minutes until sugar crystallizes, then turns glossy and coats the nuts. Transfer to parchment paper to cool.
2. Dredge the shrimp: Pat shrimp dry. Dip each into beaten eggs, then coat evenly with 1/2 cup cornstarch mixed with 1/4 tsp salt.
3. Fry the shrimp: Heat 1/2 inch of vegetable oil in a skillet to 350°F. Fry shrimp in batches for 2–3 minutes per side until golden. Drain on paper towels.
4. Make the sauce: Whisk together 1/4 cup mayonnaise, 2 tbsp honey, 1 tbsp condensed milk, and 1 tsp lemon juice until smooth. Toss fried shrimp in the sauce.
5. Serve: Top with candied walnuts and enjoy immediately.

The magic here? The contrast between the crunchy walnuts and the velvety sauce clinging to each crispy shrimp—it’s a texture lover’s dream.

Tip: For extra crunch, double-fry the shrimp: first at 325°F to cook through, then at 375°F just before serving.

Gluten Free Crab Rangoon

These crispy, creamy bites prove gluten-free appetizers can be just as indulgent as the original—no one will guess they’re missing the usual wonton wrapper!

Ingredients

• 8 oz lump crabmeat, drained and picked clean of shells
• 4 oz cream cheese, softened
• 1 tbsp gluten-free soy sauce (or coconut aminos)
• 1 tsp Worcestershire sauce (gluten-free)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 12 gluten-free egg roll wrappers (or rice paper rounds, 6-inch size)
• 1 tbsp water (for sealing)
• 2 cups neutral oil (like avocado or vegetable), for frying

Instructions

1. In a bowl, mix crabmeat, cream cheese, gluten-free soy sauce, Worcestershire sauce, garlic powder, and onion powder until well combined.
2. Cut each gluten-free egg roll wrapper into 4 squares. Place 1 tsp filling in the center of each square. Dip your finger in water, moisten the edges, then fold diagonally to form a triangle, pressing to seal tightly.
3. Heat oil in a deep skillet to 350°F over medium heat. Fry rangoons in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.

The magic here? The gluten-free wrappers fry up extra shatter-crisp, making these even more addictive than traditional versions. Serve with sweet chili sauce for dipping!

Tip: For a lighter version, brush wrappers with oil and air-fry at 375°F for 8–10 minutes, flipping halfway.

Conclusion

With these 18 delicious gluten-free Chinese recipes, you can enjoy all your favorite flavors without the worry. Whether you’re new to gluten-free cooking or a seasoned pro, there’s something here for everyone. Give them a try, and let us know which dishes are your favorites in the comments below! Don’t forget to share this roundup on Pinterest so others can enjoy these easy, tasty meals too. Happy cooking!