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Air Fryer Orange Chicken - Crispy, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • Marinade/Coating: 2 large eggs, beaten
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour (or use all cornstarch for gluten-free)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Avocado or canola oil spray
  • Orange Sauce: 3/4 cup orange juice (fresh if possible)
  • 2 teaspoons orange zest
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 3 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • To Finish: Sesame seeds
  • Sliced green onions
  • Steamed rice or cauliflower rice, for serving

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. This helps the coating stick and crisp up.
  2. Set up the coating stations: In one bowl, beat the eggs. In another, mix the cornstarch, flour, garlic powder, onion powder, salt, and pepper.
  3. Coat the chicken: Dip the chicken pieces in egg, then toss in the dry mix until evenly coated. Shake off excess flour mixture.
  4. Preheat the air fryer: Heat to 390°F (200°C) for 3 to 5 minutes. A hot basket helps create a crisp crust.
  5. Arrange and spray: Lightly spray the basket with oil. Place chicken in a single layer, leaving space between pieces. Spray the tops with oil to help browning.
  6. Air fry: Cook at 390°F (200°C) for 10 to 12 minutes, flipping halfway and spraying again. Pieces are done when golden and the internal temperature reaches 165°F (74°C). Work in batches if needed.
  7. Make the sauce: While the chicken cooks, combine orange juice, zest, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes in a saucepan over medium heat. Bring to a gentle simmer.
  8. Thicken: Stir in the cornstarch slurry. Simmer 1 to 2 minutes, stirring, until the sauce becomes glossy and thick enough to coat a spoon.
  9. Toss to coat: Add the cooked chicken to a large bowl. Pour the sauce over and toss until every piece is coated.
  10. Garnish and serve: Top with sesame seeds and green onions. Serve over warm rice or your favorite vegetables.