Air Fryer Orange Chicken
User Reviews
5.0
201 reviews
Excellent
-
Prep Time
15 mins
-
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
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A much healthier but every bit as delicious version of the popular take out chicken.
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Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts
- 2 large eggs beaten
- 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
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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
- Try to cut your chicken pieces into roughly equal sizes to ensure even cooking.
- Avoid using aerosol oil sprays (like Pam) which can quickly damage the coating on your air fryer basket. A pump sprayer works great.
- Air frying uses high heat, so use a cooking spray oil with a high smoke point. My favorite is avocado oil. Other good ones are grapeseed oil, peanut oil, corn oil or safflower oil.
- The sauce will thicken as it cools. However, if you like a thicker sauce, whisk in a tablespoon of cornstarch that has been mixed with two tablespoons of water and heat the sauce until it thickens more.
- If you want a thinner sauce, whisk in more orange juice until it's the right consistency.
- This recipe has just a hint of spice. You can adjust the spice level to your liking by adding more or less red pepper flakes. Make it kid friendly by leaving out the chili flakes.
- Serve orange chicken with white rice, fried rice, or cauliflower rice, and a vegetable like steamed broccoli or sautéed green beans.
- Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
29g
(10%)
Protein
35g
(70%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
701mg
(29%)
Potassium
692mg
(20%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
232IU
(5%)
Vitamin C
22mg
(24%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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