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Air Fryer Orange Chicken Recipe

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4.3 from 48 reviews

This Air Fryer Orange Chicken recipe delivers crispy, golden chicken pieces coated in a vibrant, tangy orange sauce made from fresh orange juice, soy sauce, ginger, and a hint of spice. Quick to prepare and easy to cook using an air fryer, this dish offers a healthier alternative to traditional fried orange chicken without compromising on flavor. Perfect for a weeknight dinner that serves 4 people with minimal cleanup.

Ingredients

Chicken:

  • 1 large egg (beaten)
  • ¼ teaspoon salt
  • 1 pound boneless skinless chicken breast or thighs, cut into 1” cubes (450g)
  • 1 cup cornstarch or potato starch (112g)
  • Non-aerosolized cooking spray (avocado or olive oil spray recommended)

Orange Sauce:

  • ½ cup fresh orange juice (120mL, about 2 oranges)
  • ¼ cup soy sauce (60mL)
  • ¼ cup packed light brown sugar (55g)
  • 1 tablespoon rice vinegar
  • 1 tablespoon orange zest (about 2 oranges)
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • ⅛ teaspoon red pepper flakes
  • 3 garlic cloves (minced)
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • Sesame seeds (for serving)
  • Sliced green onions (for serving)

Instructions

  1. Prepare the Chicken: In a medium bowl, lightly beat the egg and salt together. Add the cubed chicken and stir to coat all pieces evenly with the egg mixture.
  2. Coat the Chicken: In a shallow bowl, add the cornstarch and stir to break up any clumps. Working in batches, transfer chicken pieces to the cornstarch and toss until fully coated, ensuring only as many pieces as fit in your air fryer basket at one time are coated to maintain crispiness.
  3. Preheat Air Fryer: Preheat your air fryer to 400°F (204°C) to ensure even cooking and crispiness.
  4. Air Fry the Chicken: Place the coated chicken pieces in a single layer in the air fryer basket. Spray generously with cooking spray. Air fry for 6 minutes, then flip the pieces, spray again, and continue air frying for an additional 6 minutes or until the chicken is golden brown and crispy. Transfer cooked chicken to a large bowl. Repeat the dredging and cooking process with remaining pieces.
  5. Make the Orange Sauce: While the last batch of chicken cooks, combine orange juice, soy sauce, light brown sugar, rice vinegar, orange zest, minced ginger, toasted sesame oil, red pepper flakes, and minced garlic in a small saucepan. Bring to a boil over medium-high heat and cook until the sugar is fully dissolved.
  6. Thicken the Sauce: In a small bowl, dissolve the cornstarch in water and whisk into the boiling sauce. Continue cooking and whisking constantly for about 1 minute until the sauce thickens and becomes translucent.
  7. Combine and Serve: Pour the thickened orange sauce over the crispy chicken and toss to coat evenly. Serve immediately, garnished with sesame seeds and sliced green onions for added flavor and texture.

Notes

  • Use avocado or olive oil spray to keep the chicken crispy while air frying.
  • Cut chicken into uniform 1-inch cubes for even cooking.
  • Coating the chicken in egg before starch helps the coating stick better and results in crispier chicken.
  • Adjust red pepper flakes to taste if you prefer less or more heat.
  • For a gluten-free option, use gluten-free soy sauce and cornstarch.
  • Serve with steamed rice or a side of stir-fried vegetables for a complete meal.

Find it online: https://justsosavory.com/air-fryer-orange-chicken-recipe/