Air-Fryer Orange Chicken
- Orange sauce
- ¾ cup orange juice, from 2 to 3 oranges
- 1 tbsp orange zest
- ⅓ cup sugar
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- 2 tbsp water
- Chicken
- 1 ½ lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large egg
- 1 tbsp soy sauce
- ½ cup cornstarch
- ½ tsp kosher salt
- ¼ tsp garlic powder
- vegetable oil spray
- To serve
- 2 green onions, sliced
- cooked rice
Air-Fryer Orange Chicken
- Heat the air fryer to 400°F (205°C) for 3 minutes.
- In a bowl, beat the egg with the 1 tablespoon soy sauce. Add the chicken and stir to coat.
- In a second bowl, mix the 1/2 cup cornstarch, salt and garlic powder.
- Lift the chicken from the egg, letting the extra drip off, and toss in the cornstarch until coated with no wet spots.
- Spray the basket with oil. Add the chicken in a single layer with space between pieces (cook in two batches if needed) and spray the tops well with oil. Dry, unsprayed spots stay powdery.
- Air-fry for 6 minutes, then shake the basket and spray any pale spots with oil.
- Air-fry until golden and crisp and the largest piece reads 165°F (74°C).
- Meanwhile, whisk the orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger and red pepper flakes in a small saucepan. Stir the 1 tablespoon cornstarch with the 2 tablespoons water in a cup.
- Bring the sauce to a simmer, stir in the slurry and simmer, stirring, until thick and glossy.
Air-Fryer Orange Chicken
- Toss the hot chicken with the sauce in a large bowl and serve right away over rice with green onions.
- Cook to 165°F inside (check with a thermometer).