Looking for a healthier alternative to your takeout orange chicken? Then this Air Fryer Orange Chicken recipe is for you! Ready in under 30 minutes and perfect for the entire crew to enjoy. Plus, I’ve cut the added sugar by over 70% and lowered the saturated fat by that same amount. Enjoy the delicious, crisp, sweet and spicy flavor of this nutritious Air Fryer Orange Chicken today!
New to the air fryer? Then stop here first and read these 5 tips so you can ensure your air fryer recipes come out perfect every time!
What You Need to Make this Recipe
How to Make this Recipe
(1) Start by sauteing the sesame oil and garlic.
(2) Then add the orange juice, vinegar, soy sauce, spices, and sugar to the pot. Whisk over medium heat.
(3 + 4) While sauce is thickening, coat the chicken in the egg wash. Be sure to keep an eye on the sauce though and stir every few minutes. If needed, turn heat to low on the sauce so it does not burn (this will vary depending on how hot your burners get.)
(5 + 6) Then dredge in the cornstarch mixed with salt and pepper.
(7) Liberally spray the air fryer basket with olive oil, then evenly space out the chicken cubes. Cook for 7 minutes at 370 degrees F, then shake the basket, and cook remaining 6 to 7 minutes.
(8) Chicken should be golden brown and cooked to an internal temperature of 165 degrees F when done.
(9) Check the sauce to ensure it has thickened. If it coats the back of a wooden spoon, it’s perfect! If not, mix 1 tbsp of water with 1 tsp cornstarch in small bowl, then whisk into the sauce to help it thicken over medium heat.
(10) Once thickened, toss the cooked chicken into the sauce.
(11 + 12) Coat all the chicken evenly in the sauce.
Then garnish with chopped green onion and sesame seeds! Enjoy immediately!
Here’s a few swaps to keep in mind when making this recipe!
- You can use all-purpose or almond flour instead of cornstarch to coat the chicken. Just note the flavor will be a bit different.
- Do not use orange juice that is not 100% juice. It is often watered down and filled with added sugars, yielding an inconsistent result and flavor.
- I recommended using the full 1/2 tsp of red pepper if you like a spicy kick, but for more mild pallets, reduce the red pepper to 1/4 to 1/8 tsp.
- You can use a tamari or coconut amino sauce in place of soy if you are gluten or soy free.
This recipes is great on it’s own as an appetizer or topped over a salad, or pair with brown rice and your favorite vegetables like a miso seasoned broccoli or bok choy!
Other Air Fryer Recipes You May Enjoy
If you’re looking for more simple, delicious and nutritious air fryer recipes, then you will love these other Shaw Kitchen favorites too!
- Air Fryer Meatballs
- Air Fryer Sweet Potato Black Bean Burgers
- Air Fryer Cookies (4 Ways!)
- Air Fryer Tex Mex Wontons
- Air Fryer Falafel
And don’t forget I’ve got the Air Fryer Cookbook For Dummies too!
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Air Fryer Orange Chicken
- 2 tbsps sesame oil
- 1 tbsp minced garlic
- 1 cup 100% orange juice
- 1/3 cup white wine vinegar
- 2 tbsps low sodium soy sauce GF if necessary
- 1 1/4 tsp dried ginger
- 1/2 tsp red pepper flakes
- 2 tbsps brown sugar
- 1 tbsp water
- 1 tsp cornstarch
- 1 each large egg
- 1/3 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 ounces cubed boneless, skinless chicken breasts about 2 large breasts
- Begin by sautéing sesame oil and garlic in a stovetop pan over medium heat. Saute 2 to 4 minutes, then add in the orange juice, white wine vinegar, soy sauce, spices, and brown sugar. Continue to cook over medium heat, whisking frequently for 5 minutes. Turn heat to low and let continue to simmer, stirring occasionally.
- Next, begin the chicken. Whisk the egg in a large bowl, then mix the cornstarch with the salt and pepper in a small bowl.
- Dredge the chicken cubes in the egg wash, then toss into the cornstarch mixture until coated.
- Spray your air fryer basket with cooking spray, then place the chicken cubes inside the basket, evenly spaced apart so not to overcrowd one another. Set temperature to 370 degrees F and cook for 7 minutes, then shake the basket, and cook remaining 6 to 7 minutes or until internal temperature reaches 165 degrees of your thickest piece of chicken.
- While chicken is cooking, return to the sauce and make sure it is starting to thicken. You can tell by scraping the bottom of your pan with a wooden spoon and seeing if the sauce is beginning to coat the spoon. If it appears to be a bit thinner and more of a liquid consistency after 20 minutes of cooking, mix together the tablespoon of water and teaspoon of cornstarch in a small bowl. Then, slowly whisk into the sauce to help it thicken.
- When chicken finishes cooking, immediately remove it from the basket and carefully toss it into the sauce pot to coat. Stir until all chicken is coated evenly.
- Serve warm with desired sides. Store leftovers in an air tight container in the refrigerator and use within 5 days. Do not recommend freezing this dish. Reheat in the air fryer for 5 minutes at 350 degrees to enjoy leftovers.
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