Air Fryer Orange Chicken
A staple at Chinese restaurants is orange chicken, but this Air Fryer Orange Chicken recipe makes life so easy! Panko-coated chicken breast pieces are cooked in the air fryer and then coated in a sweet-tangy sauce of orange juice, soy sauce, honey, and sriracha to recreate this beloved dish in a slightly healthier format.
Marinate the chicken pieces in a bowl with the soy sauce. Let sit for about 15 minutes.
Preheat the air fryer and toss the chicken with the panko and cornstarch.
Add the chicken to the air fryer basket in a single layer (btw, you can bake in the oven, too. See the Chef’s Notes.) and cook until the chicken reaches 165°F.
Meanwhile, in a small saucepan, add oil followed by garlic and ginger. Once golden, add remaining sauce ingredients and whisk until thickened.
When the chicken is cooked, add to a bowl and let cool for a few minutes. Pour half of the sauce over and toss to combine. If there’s not enough sauce, go ahead and add more to your liking. You may not need all of the sauce. Serve the extra sauce on the side.
Serve over rice along with steamed broccoli.
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Air Fryer Orange Chicken
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
Chicken:
- 1 pound chicken breast, cut into 1 inch cubes
- 1 tbsp low-sodium soy sauce
- 1 tbsp cornstarch
- 3 tbsp plain breadcrumbs or panko
Sauce:
- 2 cloves garlic, minced
- 2 tsp fresh grated ginger
- 1 tbsp vegetable oil
- 1 cup orange juice
- 1 tbsp orange zest
- 1/4 cup honey (see Chef’s Notes)
- 1/4 cup low-sodium soy sauce
- 1 tbsp rice vinegar
- 2-3 tsp sriracha or to taste
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Add cubed chicken breast to a bowl and toss with the soy sauce. Set aside to marinate for about 15 minutes.
Preheat air fryer to 380°F. Toss the chicken with the cornstarch and breadcrumbs. The breadcrumbs stick a bit more easily if you add them at the same time as the cornstarch.
Add to air fryer in a single layer. Cook for 10-14 minutes, tossing halfway. How long you need to cook it for just depends on how thick your chicken breasts were. It’s done when the internal temperature reaches 165°F.
While the chicken is cooking, add the minced garlic and ginger to a pot with the oil. Sauté until lightly golden brown. Add all remaining ingredients aside from the water and starch and bring to a low simmer.
Whisk together the cornstarch and water and add to the pot with the sauce. Whisk together and let simmer until thick. Remove from the heat and let cool which will help it thicken further.
When the chicken is done (be sure to cut into the largest piece to ensure it is cooked all the way through) add to a bowl and cool for just a couple of minutes.
Pour half of the sauce on top and toss to combine. This recipe makes quite a bit of sauce, I like to add probably 2/3 of it to the chicken, then reserve the rest for serving. Serve immediately with steamed broccoli, rice or enjoy as is!
Chef’s Notes:
If you don’t have an air fryer, you can easily make this orange chicken in the oven. Follow all of the steps as usual, then bake at 400°F for 20-25 minutes or until completely cooked through and the internal temperature reaches 165°F. I suggest flipping halfway to ensure all sides get crispy like it would in the air fryer.
If you’re using full strength soy sauce, you’ll want to cut it back to about 2-3 tablespoons so it isn’t too strong.
You can substitute the honey with any other sweetener of choice. This recipe is not as sweet as traditional orange chicken from a restaurant, so feel free to add more sweetener to taste as needed.
Recipe by Eat with Clarity
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