Quick Air Fryer Orange Chicken

A plate of breaded orange chicken with white rice and steamed broccoli.

5 from 1 vote

This Air Fryer Orange Chicken recipe combines fresh orange juice and pantry staples to create a tangy, sweet dish perfect for weeknight dinners. The perfect alternative to takeout!

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Asian

Diet: Gluten Free

Servings: Servings

Calories: 272.44kcal

Author: Sarah Hill

Equipment

Air Fryer

Ingredients

Chicken

1 pound chicken breast cut into 2-inch pieces
½ cup cornstarch or potato starch
2 eggs whisked
1 teaspoon salt
½ teaspoon black pepper

Sauce

½ large orange juiced
1-2 tablespoons orange zest
¼ cup coconut aminos or soy sauce
1 tablespoon ginger
2 garlic cloves minced
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 tablespoons honey

Instructions

Chicken

Preheat the air fryer to 375 degrees F if necessary.
Set up an assembly line by adding sifted cornstarch to a bowl and the whisked eggs in another bowl mixed with salt and black pepper.
Dip the chicken breast into the egg mixture followed by the cornstarch. Shake off any excess.
Spray the air fryer with cooking spray, add the chicken and spray the chicken with more cooking spray.
Air fry for 15 minutes or until the chicken reaches 165 degrees F.

Sauce

In a small saucepan, add all of the sauce ingredients.
Heat over medium heat and stir until the sauce thickens, about 8 minutes. You want it to be thick enough to coat the chicken but not too thick that it is a glaze.
Pour the sauce over the cooked chicken and toss to coat. Serve topped with sesame seeds, rice and your favorite vegetable.

Video

Notes

To help the eggs stick to the chicken, pat the chicken cubes dry with a paper towel before dredging.
If you're a newer chef or tend to question the doneness of chicken, invest in a meat thermometer! They're inexpensive and will help prevent you from overcooking your meat.
Adjust the cooking time based on your own air fryer. 15 minutes was the perfect cook time in my personal air fryer model, but depending on yours, you may need a slightly altered cook time. I would recommend checking the chicken after 13 minutes to test for doneness and adjust from there.
You want the sauce to be thick enough to coat the chicken, but not so thick that it is a glaze. Dip a spoon into the sauce—if it coats the back evenly without running off in thin streams, it's ready.
Store any leftovers in an airtight container in the fridge for 3-4 days. I recommend reheating in the microwave for 2-3 minutes. The sauce is sticky and will cause a mess in the air fryer if you reheat it that way.

Nutrition