AIR FRYER ORANGE CHICKEN

Air fryer orange chicken features crispy chicken pieces tossed in a flavorful, sweet-and-sour orange sauce. It’s a healthier, homemade version that’s even better than takeout. Once you try it, you’ll never want to make it any other way!

INGREDIENTS

For the chicken:

  • 1.5 lb boneless chicken, cut into bite-sized pieces
  • 1 egg, beaten
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika powder
  • 1 teaspoon sesame oil

For the orange sauce:

  • 1 tablespoon sesame oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • ¼ cup oyster sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons rice vinegar (or white vinegar)
  • 150 ml orange juice (fresh or store-bought)
  • ½ teaspoon fresh orange zest (optional)
  • 3 tablespoons light brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

INSTRUCTIONS

  • Prep the Chicken:
    • Cut the chicken into bite-sized pieces and place them in a mixing bowl.
    • Add the beaten egg and sesame oil to the chicken, and mix until the pieces are coated.
    • Toss in the cornstarch, paprika, black pepper, and salt. Stir to coat the chicken evenly. Optionally, you can roll the chicken pieces in cornstarch on a plate for an extra even coating.
  • Air Fry the Chicken:
    • Preheat the air fryer to 400°F for 5 minutes.
    • Place the coated chicken pieces in a single layer in the air fryer basket, ensuring they don’t overlap.
    • Air-fry at 400°F for 20 minutes, flipping the chicken halfway through for even cooking. If the chicken isn’t crispy enough, cook for an additional 5 minutes until golden and crisp.
  • Make the Orange Sauce:
    • In a separate wok or pan, heat the sesame oil over medium heat. Add the minced ginger and garlic, sautéing for 2 minutes until fragrant.
    • Add the oyster sauce, soy sauce, rice vinegar, orange juice, and orange zest (if using). Stir to combine and let it simmer for 3 minutes.
    • In a small bowl, mix the cornstarch with water to create a slurry. Add this to the sauce and cook until it thickens enough to coat the back of a spoon.
  • Combine and Serve:
    • Turn off the heat and toss the crispy chicken into the orange sauce, mixing until fully coated.
    • Garnish with sesame seeds and chopped scallions, then serve over jasmine or basmati rice.

NUTRITION (PER SERVING)

  • Calories: 274 kcal
  • Carbohydrates: 18g
  • Protein: 31g
  • Fat: 8g
  • Saturated Fat: 2g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 3g
  • Trans Fat: 1g
  • Cholesterol: 120mg
  • Sodium: 858mg
  • Potassium: 608mg
  • Fiber: 1g
  • Sugar: 10g
  • Vitamin A: 248 IU
  • Vitamin C: 17mg
  • Calcium: 28mg
  • Iron: 1mg