5 from 201 votes
Air Fryer Orange Chicken
Air Fryer Orange Chicken features bite-sized chicken breast pieces coated in tapioca starch and air fried until golden and crispy. They are then tossed in a homemade orange sauce with a balance of sweet, tangy, and mildly spicy flavors, thickened with cornstarch. This approach delivers crispy chicken without deep frying and a glossy sauce that clings to each piece. The dish pairs well with white, fried, or cauliflower rice and steamed vegetables for a complete meal.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
310 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 310
% 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.