Air Fryer Orange Chicken: Quick, Easy, And Delicious

Air Fryer Orange Chicken is a tasty, crunchy alternative to deep-fried chicken. The chicken is coated in a sweet and tangy sauce, made with orange juice and zest, soy sauce, rice vinegar, ginger, garlic, and other seasonings. The dish is easy to make and can be prepared in an air fryer in about 30 minutes. The chicken is cut into bite-sized pieces, marinated, and then dredged in a flour-and-cornstarch mixture or coated in cornstarch and egg before being air-fried. The sauce is prepared separately and then tossed with the chicken to create a delicious, sticky glaze.

Marinating the chicken

Firstly, cut the chicken into uniform pieces, about 1-inch cubes. This will ensure the chicken cooks evenly. Place the chicken pieces in a medium-sized bowl and add the marinade ingredients. For a basic marinade, you can use light or all-purpose soy sauce, Shaoxing wine or dry white wine, grated garlic, grated ginger, and white or black pepper. You can also add sesame oil and the white of an egg to the marinade. Mix the chicken and marinade well, ensuring all the chicken pieces are coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes or up to 24 hours.

If you are short on time, you can marinate the chicken for a minimum of 15-20 minutes. However, the longer you leave it, the more intense the flavour will be.

Air-frying the chicken

Preparing the chicken

There are a few steps to preparing the chicken before it goes into the air fryer. Firstly, cut the chicken into bite-sized pieces or 1-inch cubes. Try to make the pieces as consistent in size as possible so they cook evenly. Place the chicken pieces into a bowl or Ziploc bag and add in cornstarch or potato starch. You can also add in breadcrumbs at this stage. Mix or shake the chicken until it is coated evenly in the cornstarch/potato starch.

Next, you need to coat the chicken in a wet mixture. Some recipes suggest using a whisked egg, while others suggest a combination of soy sauce, rice vinegar, sesame oil, and egg white. Coat the chicken pieces in the mixture, ensuring they are covered evenly, and then set aside to marinate for at least 15 minutes or up to 24 hours.

After the chicken has marinated, you need to coat it in a dry mixture. Some recipes suggest using a combination of cornstarch and flour, while others suggest just cornstarch or potato starch. Dredge the chicken pieces in the dry mixture, ensuring they are completely coated.

Cooking the chicken in the air fryer

Before placing the chicken in the air fryer, spray the tray or sheet with cooking spray to prevent the chicken from sticking. Place the chicken pieces in the air fryer in a single layer, ensuring the pieces are not touching. Spray the tops of the chicken with cooking spray and then cook at 350–400°F for 10–15 minutes, or until the chicken is crispy and reaches an internal temperature of 165°F. You may need to shake the basket or loosen the chicken pieces partway through cooking to ensure they cook evenly.

Making the sauce

In a separate small bowl, create a slurry by mixing cornstarch and water. This will help to thicken the sauce. Add the slurry to the saucepan and whisk the mixture until it reaches your desired consistency. Remove the sauce from the heat and let it cool—it will continue to thicken as it does so.

Once the chicken is cooked through, add it to the sauce and toss to combine.

Coating the chicken with the sauce

Now, it's time to coat the chicken with the sauce!

Once the chicken is cooked, remove it from the air fryer and set it aside. You can place the chicken pieces in a bowl or leave them on a plate—just ensure they are easily accessible for tossing with the sauce.

Next, prepare your orange sauce. In a saucepan, combine orange juice, brown sugar, rice wine vinegar or regular vinegar, soy sauce, ginger, red pepper flakes, and orange zest. Bring this mixture to a simmer over medium heat, stirring occasionally. For a stronger orange flavour, don't forget to include the orange zest!

To thicken the sauce, create a slurry by mixing cornstarch and water separately before adding it to the sauce. Continue to simmer and stir the sauce until it reaches your desired thickness. For a thinner sauce, simply add a little water. If you prefer a thicker sauce, you can add more cornstarch and water, or even try another teaspoon of each.

Once the sauce has reached your desired consistency, remove it from the heat. The sauce will continue to thicken as it cools, so keep that in mind when deciding how thick you want it.

Now, it's time to combine the chicken and the sauce! Add the cooked chicken pieces to the sauce and toss them together until they are fully coated. You can serve the chicken immediately for maximum crispiness, or you can store it for later.

If you plan to serve it later, let the chicken and sauce cool for about 10 minutes before storing them separately in airtight containers in the refrigerator. The sauce and chicken can be stored for up to 3 days and reheated in the air fryer or oven when you're ready to eat.

Serving suggestions

Air Fryer Orange Chicken is best served immediately, as it will lose its crispiness if left out for too long. It pairs well with steamed broccoli and jasmine rice, or cauliflower rice for a lighter or paleo-friendly option. You can also serve it with Air Fryer Roasted Broccoli Parmesan or Air Fryer Asian-Style Green Beans.

If you want to make a full Chinese feast, add a side of Copycat Panda Express Chow Mein. For a multi-course meal, serve with Honey Walnut Shrimp and Beef and Broccoli.

For a healthier version, you can also use crispy tofu instead of chicken.

Frequently asked questions