Craving that signature sticky, sweet, and zesty orange chicken, but want to skip the deep-frying mess or take-out delivery fees? This Air Fryer Orange Chicken is the ultimate solution. Using the air fryer, we get bite-sized pieces of chicken that are incredibly crispy on the outside and juicy on the inside, with a fraction of the oil.
Tossed in a vibrant, ginger-garlic orange sauce, this meal comes together faster than the delivery driver can get to your door. It's a family-favorite staple that hits all the right notes: salty, sweet, and perfectly crunchy.
Why This Recipe Works
- Healthier Crunch: We use a cornstarch coating and a light mist of oil to achieve a "fried" texture without the vat of grease.
- Sticky Sauce: The sauce is thick enough to coat every single nook and cranny of the chicken.
- Weeknight Fast: From prep to plate in about 25 minutes.
- Better Ingredients: You control the sugar and sodium levels, unlike the restaurant versions.
Ingredient Notes
- Chicken: Boneless skinless breasts or chicken thighs will work for this recipe.
- Cornstarch: This is the secret to the crunch. It creates a thin, crisp "shell" around the meat.
- Orange Juice: For the best flavor, use 100% orange juice. If you have an extra orange on hand, adding a teaspoon of fresh zest to the sauce makes it even better.
- Soy Sauce: I suggest using low-sodium soy sauce so you can control the saltiness of the final dish.
- Ginger and Garlic: Freshly grated ginger and garlic add flavor to the sauce. You can swap in powdered ginger and garlic if needed, but the flavors will be milder.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Marinate the Chicken - Mix the eggs and soy sauce together in a large bowl, then add the chicken and stir until the pieces are well coated. Let sit for at least 15 minutes. If marinating for longer, refrigerate the chicken.
- Coat the Chicken - In another bowl, stir together the flour and cornstarch. Working in batches, add the marinated chicken pieces and toss to coat. Shake off any excess coating and set aside, then repeat with the remaining chicken pieces.
- Cook the Chicken - Preheat your air fryer to 390℉. Spray the chicken with cooking spray to coat each piece, then flip and spray the other side. Add the chicken to the basket in a single layer and cook for about 12 minutes, shaking the basket occasionally, until golden brown and reaching an internal temperature of 165℉. Cook in batches if needed to avoid overcrowding the air fryer.
- Prepare the Sauce - While the chicken cooks, heat a saucepan over medium heat. Add the sesame oil and vegetable oil, then add the ginger and garlic, and cook for around 45 seconds. Add the remaining ingredients and stir to combine. Bring to a simmer, stirring frequently until the sauce is thickened.
- Sauce the Chicken - Transfer the crispy chicken to a large bowl. Pour the warm orange sauce over the top and toss gently until every piece is glazed. Garnish with sesame seeds and sliced green onions for that authentic look, then serve.
Expert Tips
- Don't Overcrowd: If the chicken pieces are touching or stacked, they won't get crispy. If you have a smaller air fryer, cook in two batches for the best results.
- The "Dry Spot" Fix: If you see white floury spots on the chicken halfway through cooking, give those spots an extra little spritz of oil.
- Sauce Prep: You can make the sauce a day in advance and just reheat it in a pan when the chicken is ready.
- Shake It Up: Shake the basket every 3-4 minutes when cooking the chicken to help it brown more evenly.
- Adjust the Sauce: If the sauce is too thin, combine 1 teaspoon of cornstarch and 1 teaspoon of water, then stir into the sauce and cook for another 1-2 minutes. If the sauce is too thick, stir in a tablespoon of water at a time and cook for another minute.
What to Serve with Orange Chicken
This Air Fryer Orange Chicken Recipe is great for a flavorful weeknight dinner. You can serve it with a simple side of steamed jasmine rice and veggies, such as broccoli, for a balanced meal.
It's also a great choice as part of a larger spread of Chinese take-out classics like my veggie lo mein and sesame chicken.
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in your air fryer at 350°F for 4-5 minutes to maintain the crispy texture. You can also reheat smaller portions of orange chicken in the microwave for 1-2 minutes until warmed through, but the breading will be soft.
Frequently Asked Questions
Orange Chicken features a sweet, orange-flavored sauce made with a base of orange juice, rice vinegar, sugar, and soy sauce.
It is best to thaw the chicken completely before starting. If the chicken is frozen, the cornstarch won't stick, and the meat will release too much moisture, preventing it from getting crispy.
Yes! Place the chicken on a wire rack over a baking sheet and bake at 425°F for 18-20 minutes, then toss in the sauce.
More Asian Chicken Recipes
📖 Recipe
Air Fryer Orange Chicken
Ingredients
- 1½ pounds boneless skinless chicken breast, cut into bite-sized pieces
- ¼ cup flour
- ¼ cup corn starch
- 2 large eggs, beaten
- 1 Tablespoon soy sauce
- cooking spray
Orange Chicken Sauce
- 2 teaspoons vegetable oil, or other light cooking oil
- 1 teaspoon sesame oil
- ½ teaspoon finely grated fresh ginger
- ½ teaspoon finely grated garlic
- ½ cup orange juice
- ¼ cup soy sauce
- ⅓ cup light brown sugar
- 2 teaspoons orange zest
- 1 Tablespoon rice vinegar
- ¼ teaspoon red pepper flakes
- 1 Tablespoon cornstarch
Instructions
- Mix the eggs and soy sauce together in a large bowl, then add the chicken and stir until the pieces are well coated. Let sit for at least 15 minutes.
- In another bowl, stir together the flour and cornstarch. Working in batches, add the marinated chicken pieces and toss to coat. Shake off any excess coating and set aside, then repeat with the remaining chicken pieces.
- Preheat your air fryer to 390℉. Spray the chicken with cooking spray to coat each piece, then flip and spray the other side. Add the chicken pieces to the basket in a single layer and cook for around 12 minutes, shaking the basket occasionally, until they reach an internal temperature of 165℉. Cook in batches if needed to avoid overcrowding the air fryer.
- While the chicken cooks, heat a saucepan over medium heat. Add the sesame oil and vegetable oil, then add the ginger and garlic, and cook for around 45 seconds. Add the remaining ingredients and stir to combine. Bring to a simmer, stirring frequently until the sauce is thickened.
- Toss the cooked chicken in the sauce to coat, then serve immediately.
Notes
- Avoid overcrowding the air fryer when cooking the chicken. Leave a little space between the chicken pieces so the air can circulate. You may need to cook the chicken in batches depending on the size of your air fryer.
- Shake the basket every 3-4 minutes when cooking the chicken to help it brown more evenly.
- If the sauce is too thin, combine 1 teaspoon of cornstarch and 1 teaspoon of water, then stir into the sauce and cook for another 1-2 minutes. Repeat if needed until it reaches your desired consistency.
- If the sauce is too thick, stir in a tablespoon of water at a time and cook for another minute. Repeat if needed.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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