This Air Fryer Orange Chicken brings restaurant-quality taste right to your dinner table in just 20 minutes. A perfect blend of sweet citrus and savory flavors, this healthier twist on the takeout favorite delivfers delicious results with only 3 grams of fat per serving.
The air fryer creates that irresistible crispy exterior while keeping the chicken tender and juicy inside. Plus, with 25 grams of protein and simple prep, it’s an ideal choice for busy weeknight meals that the whole family will love.
Ingredients for Air Fryer Orange Chicken
- Chicken breast: 1 pound, cut into 1-2 inch bite-sized pieces
- Cornstarch: 3 tablespoons, divided for coating and sauce thickening
- Orange base: ½ cup fresh orange juice and zest from one orange
- Sweeteners: 2-3 tablespoons brown sugar and 2 tablespoons honey
- Savory elements: 2 tablespoons soy sauce and 1 tablespoon rice vinegar
- Seasonings: ½-1 teaspoon red pepper flakes, ½ teaspoon garlic powder, ¼ teaspoon ground ginger
- Additional needs: 1 tablespoon cold water, cooking spray
Step-by-Step Instructions
- Preparation: Heat air fryer to 400°F for 5 minutes until nice and hot
- Coat chicken: Toss chicken pieces with 2 tablespoons cornstarch until evenly coated
- Air frying: Place chicken in basket, spray with oil, cook 8-9 minutes with one shake midway
- Sauce making: Combine orange juice, zest, sweeteners, soy sauce, vinegar, and seasonings in saucepan over medium-high heat
- Thickening: Create cornstarch slurry with remaining cornstarch and cold water, add to boiling sauce
- Final steps: Simmer sauce 4-5 minutes until thickened, toss with cooked chicken
- Serving: Place over fresh rice, garnish with sesame seeds if desired
Quick Air Fryer Tips
Want the crispiest orange chicken ever? Keep these simple tips in mind! Space your chicken pieces out in a single layer – this helps them get nice and crispy all over. A light spray of oil makes a big difference in getting that golden-brown finish we all love. Give the basket a good shake halfway through cooking to help everything cook evenly. Your air fryer doesn’t need to preheat for too long – 5 minutes is plenty!
Make It Your Way
Love playing with flavors? This orange chicken recipe is super flexible! For a spicier kick, add more red pepper flakes. If you prefer things milder, just use less. No rice vinegar? Regular white vinegar works too. You can swap chicken thighs for breast meat – they stay extra juicy. For a lower-sugar version, cut back on the brown sugar and honey, or try a sugar substitute. Fresh garlic and ginger are amazing alternatives to the powdered versions!
Serving Ideas
While rice is the classic partner for orange chicken, there are so many tasty ways to enjoy this dish! Try it over steamed broccoli for a low-carb meal, or serve it with cauliflower rice. Add color and crunch with sliced green onions on top. Love extra sauce? Double the sauce recipe – it’s amazing drizzled over veggies too. Don’t forget those sesame seeds – they add such a pretty finish!
Storage Tips
Made too much? Lucky you! This orange chicken keeps well in the fridge for 3-4 days in an airtight container. The sauce might thicken up when cold – just add a tiny splash of water when reheating. For best results, warm it up in a pan on medium heat. You can even freeze portions for up to 3 months – perfect for busy weeknights! Just remember to store the chicken and sauce separately if freezing.
Air Fryer Orange Chicken
Equipment
- Air Fryer
- Medium Saucepan
- Mixing Bowls
Ingredients
For the Chicken
- 1 lb Chicken breast cut into 1-2 inch pieces
- 3 Tbsp Cornstarch divided
For the Sauce
- 1/2 cup Orange juice
- 1 whole Orange zested
- 2-3 Tbsp Brown Sugar
- 2 Tbsp Honey
- 2 Tbsp Soy sauce
- 1 Tbsp Rice Vinegar
- 1/2-1 tsp Crushed red pepper flakes to taste
- 1/2 tsp Garlic powder
- 1/4 tsp Ground ginger
- 1 Tbsp Cold water
Instructions
- Preheat an air fryer to 400°F for 5 minutes.
- Place the chicken in a bowl and sprinkle with 2 tablespoons cornstarch, tossing to coat and combine well.
- Put chicken in the air fryer. Spray with oil and cook for 8-9 minutes, shaking the basket once during cooking.
- Meanwhile, prepare the sauce. Add and whisk together the orange juice and zest, brown sugar, honey, soy sauce, vinegar, red pepper flakes, garlic powder, and ginger to a medium saucepan set over medium-high heat.
- Bring the sauce to a boil, then reduce to a simmer for 4-5 minutes, whisking occasionally.
- While simmering, whisk together the remaining cornstarch and cold water in a small bowl and set aside.
- Add the cornstarch slurry, whisking well, and cook for 1 additional minute until the sauce is thick. Remove the sauce from the heat.
- Remove chicken from the air fryer and combine with sauce. Serve over rice, garnished with sesame seeds.
