This air fryer version of orange chicken delivers a satisfying crunch without the need for deep frying. It is a fast, healthy alternative to takeout that uses fresh orange juice for a vibrant, tangy flavor.
List of ingredients
- 1 lb chicken breast, cubed – cut into equal 1-inch pieces for even cooking.
- 1 cup all-purpose flour – provides the base for the crispy coating.
- ⅓ cup cornstarch – adds extra crunch and prevents gluten toughness.
- ½ teaspoon paprika – adds a mild earthiness and golden color.
- ¼ teaspoon cayenne – optional, add for a subtle spicy kick.
- ½ tablespoon Morton’s Nature’s Seasoning – adds a blend of savory salts and spices.
- 2 eggs – acts as the binder for the flour coating.
- 1 fresh orange – you will use both the zest and the juice for maximum flavor.
- 2 tablespoons soy sauce – provides the salty umami base for the sauce.
- ¼ cup white vinegar – adds the necessary tang to balance the sugar.
- ½ cup brown sugar, packed – creates the sticky, caramelized texture.
- 1 clove garlic, minced – adds a pungent, aromatic depth.
- 1 tablespoon cornstarch mixed with 1 tablespoon water – used as a slurry to thicken the sauce.
step-by-step instructions
- Prepare the sauce: Add all the sauce ingredients to a small saucepan and whisk together until no lumps remain. Heat over medium heat and bring to a slow boil. Once boiling, reduce the heat to low and let simmer for 10 minutes, stirring every couple of minutes to prevent sticking. Remove from heat after 10 minutes.
- Mix the breading: In a medium mixing bowl, combine the flour, cornstarch, paprika, cayenne, and Nature’s Seasoning. In a separate bowl, whisk the two eggs until smooth.
- First coat: Coat the cubed chicken in the flour mixture, then dredge each piece in the whisked eggs. Using tongs is recommended to keep your hands clean.
- Second coat: Return the egg-coated chicken back to the flour mixture and coat fully to ensure a thick crust.
- Prepare the air fryer: Place the flour-coated chicken in an air fryer basket. Spray the basket with oil if required by your manufacturer, and spray the chicken pieces lightly with oil.
- Cook the chicken: Preheat the air fryer to 375 degrees Fahrenheit if necessary. Air fry at 375F for 10 minutes, or until the chicken reaches an internal temperature of 165F and the exterior is golden and crispy.
- Final toss: Toss the cooked chicken in the simmered sauce using the saucepan or a heat-safe bowl. Serve hot over rice and garnish with diced scallions or sesame seeds if desired.
Expert Tips for Maximum Crispiness
Dry the Chicken Thoroughly
Before starting the dredging process, pat the cubed chicken dry with paper towels. Removing surface moisture prevents the flour from clumping and ensures the breading adheres tightly to the meat.
The Double-Dredge Method
Following the flour-egg-flour sequence creates a sturdier crust that resists sogginess. This double layer traps the chicken juices inside while providing more surface area for the sauce to cling to.
Avoid Overcrowding the Basket
Cook the chicken in batches if necessary to ensure there is space between each piece. Proper airflow is critical in an air fryer; overlapping pieces will result in steamed, soft spots rather than a crisp finish.
Use a High-Quality Oil Spray
Use a refillable sprayer with olive or avocado oil rather than aerosol sprays containing propellants. Propellants can damage the non-stick coating of your air fryer basket over time.
Customizing the Orange Sauce
Adjusting the Sweetness
If you prefer a less sweet sauce, reduce the brown sugar to ¼ or ⅓ cup. Note that reducing the sugar will result in a thinner sauce that is less sticky than the original takeout style.
Increasing the Heat
For those who enjoy a spicy profile, increase the cayenne in the breading or add red pepper flakes to the sauce. Sriracha can also be whisked into the saucepan for a more modern, spicy-sweet fusion.
Using Bottled Orange Juice
If fresh oranges are unavailable, use ⅓ cup of bottled orange juice. However, since you will miss the fresh zest, add a pinch of orange extract to mimic the natural aromatic oils of the fruit.
Balancing the Acidity
If the sauce feels too sharp, add a teaspoon of honey or maple syrup. This mellows the vinegar while maintaining the glossy appearance of the glaze.
Optimal Side Dish Pairings
Fluffy Jasmine Rice
Jasmine rice is the traditional pairing due to its aromatic scent and ability to absorb the extra orange sauce. For added protein, cook the rice in chicken bone broth instead of plain water.
Steamed Broccoli Florets
The bitterness of steamed broccoli balances the sweetness of the orange glaze. Toss the broccoli in a small amount of the leftover sauce for a cohesive meal.
Sautéed Zucchini Slices
Quickly sautéed zucchini provides a fresh, watery contrast to the fried chicken. Keep the zucchini slightly firm to provide a textural difference on the plate.
Sugar Snap Peas
Blanched sugar snap peas add a bright green color and a snap of freshness. They can be steamed for three minutes and served alongside the chicken and rice.
Storage and Preservation
Refrigerating Leftovers
Store leftover orange chicken in an airtight container in the refrigerator for up to three days. Keep the sauce and chicken separate if you plan to store them for more than 24 hours to maintain texture.
Freezing the Cooked Chicken
You can freeze the air-fried chicken pieces without the sauce for up to two months. Flash-freeze them on a baking sheet first to prevent them from sticking together in the bag.
Handling Sauce Storage
The orange sauce can be stored in a glass jar in the fridge for up to one week. It will thicken significantly as it cools, so it will need to be reheated to return to a liquid state.
Reheating for Best Texture
Air Fryer Reheating
The best way to restore crispiness is to place the chicken back in the air fryer at 350F for 3-5 minutes. This evaporates the moisture absorbed during refrigeration without overcooking the meat.
Oven Heating Method
Spread the chicken on a wire rack over a baking sheet and heat at 375F for about 10 minutes. The rack allows hot air to circulate under the chicken, preventing a soggy bottom.
Avoiding the Microwave
Avoid using a microwave for reheating as it steams the breading, making it soft and rubbery. If you must use one, heat the chicken quickly and then flash-fry it in a pan for one minute.
Common Troubleshooting
Dealing with Soggy Breading
Sogginess usually occurs if the chicken was overcrowded or not sprayed enough with oil. Ensure the chicken is fully cooked to 165F and avoid tossing it in the sauce until the moment of serving.
Fixing a Thin Sauce
If the sauce is too runny after simmering, whisk in an additional teaspoon of cornstarch slurry. Let it simmer for another two minutes until the sauce coats the back of a spoon.
Managing Uneven Browning
Uneven color is often caused by the chicken pieces being different sizes. Ensure you cube the chicken breasts into consistent 1-inch pieces for uniform heat distribution.
Preventing Sauce Burning
Brown sugar can burn quickly if the heat is too high. Always reduce the heat to low once the sauce reaches a boil and stir frequently to distribute the heat.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, chicken thighs are more forgiving and stay juicier. They may require an additional 2-3 minutes of air frying time due to their higher fat content.
How do I make this recipe gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend. You can also increase the cornstarch ratio to ensure the coating remains crispy.
Is there a substitute for soy sauce?
Coconut aminos are a great alternative for those avoiding soy. They are slightly sweeter, so you may want to reduce the brown sugar by one tablespoon.
Can I make the sauce in advance?
Yes, the sauce can be made a day ahead of time. Simply reheat it in a small saucepan over medium heat until it bubbles before tossing with the fresh chicken.
Why did my chicken stick to the basket?
This usually happens if the basket wasn’t properly preheated or oiled. Ensure you use a generous spray of oil on both the basket and the floured chicken.
Print
Crispy Air Fryer Orange Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Kosher
Description
This copycat Orange Chicken recipe is a healthier version compared to Chinese takeout because it is air fried! The orange sauce simmers on the stove while you air fry the chicken, making this a super quick weeknight dinner recipe!
Ingredients
- 1 lb chicken breast, cubed
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- ½ teaspoon paprika
- ¼ teaspoon cayenne
- ½ tablespoon Morton’s Nature’s Seasoning
- 2 eggs
- 1 fresh orange, zested and juiced
- 2 tablespoons soy sauce
- ¼ cup white vinegar
- ½ cup brown sugar
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Step 1: Add all the sauce ingredients to a small saucepan and whisk together until no lumps remain. Heat over medium heat and bring to a slow boil. Once boiling, reduce the heat to low and let simmer for 10 minutes. Stir every couple of minutes to prevent the sauce sticking. Remove from heat after 10 minutes.
- Step 2: In a medium mixing bowl, mix together the flour, cornstarch, paprika, cayenne, and Nature’s Seasoning. In another bowl, whisk the two eggs.
- Step 3: Coat the cubed chicken in the flour mixture, and then dredge in egg.
- Step 4: Return the chicken back to flour and fully coat.
- Step 5: Place the flour-coated chicken in an air fryer basket (spray the basket with oil, if your manufacturer’s instructions call for it). Spray the chicken lightly with oil.
- Step 6: Preheat the air fryer to 375 degrees Fahrenheit, if your air fryer requires preheating. Air fry at 375F for 10 minutes, or until the chicken is fully cooked through to 165F and the outside is golden and crispy.
- Step 7: Toss the cooked chicken in the sauce, either right in the saucepan or in a heat-safe bowl. Serve hot over rice, or with your favorite sides.
Notes
Zest the orange before cutting it in half to juice it. You can use the same zester to grate the garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Air Frying
- Cuisine: American, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 384 kcal
- Sugar: 30 g
- Sodium: 911 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 113 mg