Air Fryer Orange Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6
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Calories
310 kcal
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Course
Main Course
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Cuisine
Asian
Air Fryer Orange Chicken
Description
This Air Fryer Orange Chicken recipe starts with cutting boneless, skinless chicken breasts into uniform cubes for even cooking. The pieces are coated first with beaten egg then tapioca starch to create a crisp outer layer when air fried. Cooking in an air fryer at 400°F crisps the chicken without oil immersion, turning golden brown and crunchy.
The orange sauce combines unsweetened orange juice, sugar, soy sauce, rice wine vinegar, garlic powder, ground ginger, and red chili flakes to create a bright, slightly sweet sauce with a hint of spice. A cornstarch slurry is used to thicken the sauce as it simmers. Tossing the crispy chicken in the sauce coats it evenly.
Serving with rice and vegetables adds balance and texture contrasts. The sauce thickens further upon cooling, but can be adjusted for thickness with additional cornstarch or orange juice. The level of heat is adjustable by modifying the chili flakes.
For best texture, use cooking sprays with high smoke points to protect air fryer baskets. Leftovers keep well refrigerated in sealed containers for 2-3 days.
Ingredients
Chicken
- 2 pounds chicken breast boneless, skinless
- 2 egg beaten, large
- 1 cup tapioca starch
Sauce
- 1 cup orange juice unsweetened
- 3 tablespoon sugar
- 3 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ tsp red chili flakes
- 1 tablespoon corn starch
- 2 tablespoon water
Instructions
Chicken
- Spray air fryer basket with cooking spray and preheat to 400°
- Cut chicken into one inch cubes
- In a bowl, combine chicken pieces with beaten egg, stirring to coat
- Put tapioca starch in another bowl, and add chicken pieces, allowed excess egg to drip off. Stir well to coat each piece of chicken with the tapioca starch.
- Arrange the chicken pieces (so that they aren't touching) in a single layer in the air fryer basket. You will need to cook in batches to avoid overcrowding. Spray the chicken with more cooking spray.
- Air fry 15 minutes, turning halfway through. Chicken should be golden brown and crisp.
Orange Sauce
- Make a cornstarch slurry by combining the cornstarch with 4 tablespoon of water. Stir until there are no lumps
- Combine all of the sauce ingredients, including the cornstarch slurry in a saucepan. Heat over medium high heat, whisking, until sauce is thickened. Remove from heat.
- Toss the cooked chicken in the orange sauce. You will have extra sauce which you can serve over rice.
- Garnish with green onions and serve hot.
Notes
- Cut chicken into similar-sized pieces to ensure even cooking.
- Use pump sprayers instead of aerosol sprays for air fryer baskets to prevent damage.
- Choose cooking spray oils with high smoke points like avocado, grapeseed, peanut, corn, or safflower oil.
- Sauce thickness can be tailored by adding more cornstarch slurry for thicker sauce or more orange juice for thinner consistency.
- Adjust red chili flakes to control spice; omit for a kid-friendly version.
- Serve with white, fried, or cauliflower rice and steamed vegetables.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 35g | 70% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 701mg | 29% |
| Potassium | 692mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 22mg | 24% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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