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Air Fryer Orange Chicken

A healthier rendition of the classic Chinese-American orange chicken, featuring crispy chicken pieces tossed in a vibrant orange sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese-American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken breasts Opt for organic or free-range for the best flavor.
  • 2 large eggs (beaten) Helps the tapioca starch adhere to the chicken.
  • 1 cup tapioca starch This lends that incredible crunch. If needed, cornstarch can be a substitute.
For the Sauce
  • 1 cup orange juice (unsweetened) Freshly squeezed orange juice can elevate the flavor.
  • 3 tbsp sugar You can adjust depending on how sweet you like your sauce.
  • 3 tbsp soy sauce Low-sodium works great if you're watching your sodium intake.
  • 2 tbsp rice wine vinegar Adds a depth of flavor.
  • 1/2 tsp garlic powder A subtle yet important flavor base.
  • 1/2 tsp ground ginger Fresh ginger can also be used for more zing!
  • 1/4 tsp red chili flakes Kick it up a notch with more if you like heat!
  • 1 tbsp cornstarch Used in the sauce for a thicker consistency.
  • 2 tbsp water To dissolve the cornstarch.

Method
 

Preparation
  1. Start by cutting the chicken breasts into bite-sized pieces, about 1 to 2 inches.
  2. In a large bowl, beat the two eggs. In another bowl, place the tapioca starch. Dip each piece of chicken first into the egg, shaking off any excess, and then coat thoroughly in tapioca starch. Let the coated chicken sit for about 10 minutes.
  3. Preheat your air fryer to 400°F (200°C) for about 5 minutes.
Cooking
  1. Place the coated chicken pieces in the basket, ensuring they aren’t overcrowded. Cook for 10-12 minutes, shaking the basket halfway through for even cooking.
  2. While the chicken cooks, in a small saucepan over medium heat, mix the orange juice, sugar, soy sauce, rice wine vinegar, garlic powder, ginger, and chili flakes. Bring this mixture to a simmer.
  3. In a separate small bowl, dissolve the cornstarch in water, then stir it into the sauce. Continue to stir until it thickens, about 2-3 minutes.
Assembly
  1. Once the chicken is finished, transfer it to a large bowl, pour the sauce over it, and toss to combine.
Serving
  1. Serve immediately for maximum crunch.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for that crispy texture.