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Air fryer orange chicken in a wooden bowl on top of rice.

Air Fryer Orange Chicken

5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 245 kcal
Add some spice to your chicken dinner with this air fryer orange chicken recipe! Tender chicken covered in a sweet and spicy orange sauce will be an instant family favorite. Serve alongside rice, noodles, and cooked vegetables for a dish that will rival your favorite takeout

EQUIPMENT

  • Air Fryer
  • Knife
  • Cutting Board
  • Whisk
  • Ziploc bag
  • Saucepan
  • Mixing Bowl

INGREDIENTS
  

  • 2 large boneless, skinless chicken breasts
  • 1 egg, whisked
  • 1/2 cup + 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 cup orange juice
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp white vinegar
  • 1 1/2 tbsp soy sauce
  • 2 tbsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger
  • 1 tbsp water
  • oil spray
  • 1 pinch red chili flakes, optional

INSTRUCTIONS

  • Cut the chicken into 1-inch pieces. Set aside.
  • In a large bowl, whisk the egg. Stir in the chicken chunks until well coated. Place the chicken pieces on a plate lined with a paper towel to remove the excess egg.
  • Place ½ cup cornstarch, salt, and pepper in a large Ziploc bag.
  • Add the chicken pieces to the bag and shake until they are evenly coated. Set aside.
  • Spray the air fryer basket with oil spray.
  • Place the chicken into the air fryer in one even layer then spray the chicken with oil spray.
  • Cook the chicken at 400°F for 6 minutes. Shake the basket to loosen and turn the chicken, then continue to cook for another 6 minutes.
  • While the chicken is cooking, start the sauce. 
  • In a medium saucepan over medium heat, add orange juice, granulated sugar, white vinegar, soy sauce, honey, garlic powder, ginger, and a pinch of red chili flakes (optional). Stir often and bring to a simmer.
  • In a small bowl, mix the remaining cornstarch and water. Add this mixture to the sauce and simmer for another 5-10 minutes, or until it reaches the desired thickness.
  • Add the cooked chicken to the sauce and stir to coat.

NOTES

  • When moving the egg-covered chicken to the bag, I find it best to move it a few pieces at a time with tongs to allow the excess egg to drip off.
  • Make this a meal with rice, noodles, and your favorite cooked veggies! I especially like bell peppers, carrots, and snow peas. 
  • If you like it spicy, taste the sauce throughout the cooking process and add more chili flakes as needed. But be careful, the sauce will be hot!

NUTRITION

Calories: 245kcalCarbohydrates: 41gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 77mgSodium: 501mgPotassium: 371mgFiber: 0.3gSugar: 39gVitamin A: 208IUVitamin C: 32mgCalcium: 19mgIron: 1mg
Course Dinner, lunch, Main Course
Cuisine American, Chinese
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