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Air Fryer Orange Chicken

Close-up of crispy, glazed pieces of Air Fryer Orange Chicken piled on a white plate, sprinkled with sesame seeds.
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Make crispy, sweet, and tangy orange chicken in your air fryer. This recipe delivers takeout flavor with less oil.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup fresh orange juice
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce (low sodium)
  • 1/4 cup packed brown sugar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1/4 cup orange zest
  • Cooking spray

Instructions

  1. In a medium bowl, whisk together the flour, 1/2 cup cornstarch, salt, and pepper.
  2. Dip the chicken pieces first into the egg, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat.
  3. Lightly spray the air fryer basket with cooking spray. Place the coated chicken in a single layer in the basket, working in batches if necessary to avoid overcrowding.
  4. Air fry at 380°F (195°C) for 10 minutes. Flip the chicken pieces, spray lightly again, and air fry for another 5 to 8 minutes, or until golden brown and cooked through (internal temperature of 165°F).
  5. While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, ginger, garlic, sesame oil, and red pepper flakes.
  6. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3 minutes.
  7. Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the orange zest.
  8. Place the cooked, crispy chicken in a large bowl. Pour the warm sauce over the chicken and toss gently until every piece is coated.
  9. Serve immediately over rice, garnished with sesame seeds or sliced green onions if desired.

Notes

  • For extra crispiness, let the coated chicken rest on a wire rack for 10 minutes before air frying.
  • You can make the sauce up to two days ahead and store it in the refrigerator. Reheat gently before tossing with the chicken.
  • Use fresh orange juice for the best flavor in the sauce.

Nutrition

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