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Orange Chicken · Air Fryer

Air-Fryer Orange Chicken

All the crunch of takeout orange chicken with a spray of oil instead of a pan of it. The chicken crisps in the air fryer while the glaze simmers on the stove.

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Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy

Ingredients

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

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the air fryer to 400°F (205°C) for 3 minutes.
  2. In a bowl, beat the egg with the 1 tablespoon soy sauce. Add the chicken and stir to coat.
  3. In a second bowl, mix the 1/2 cup cornstarch, salt and garlic powder.
  4. Lift the chicken from the egg, letting the extra drip off, and toss in the cornstarch until coated with no wet spots.
  5. 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.
  6. Air-fry for 6 minutes, then shake the basket and spray any pale spots with oil.
  7. Air-fry until golden and crisp and the largest piece reads 165°F (74°C).
  8. 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.
  9. Bring the sauce to a simmer, stir in the slurry and simmer, stirring, until thick and glossy.
  10. Toss the hot chicken with the sauce in a large bowl and serve right away over rice with green onions.

Tip: Air fryer sizes vary. If the pieces touch, cook in batches; crowding makes them steam instead of crisp.

Tip: An oil mister or spray bottle with your own oil works as well as canned spray.

Storage: Refrigerate up to 3 days. Re-crisp in the air fryer at 375°F for 4 minutes.

Estimated nutrition per serving: 390 calories · protein 41 g · carbohydrates 40 g · fiber <1 g · sugars 21 g · fat 6 g (saturated 1.5 g) · sodium 970 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.