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
