Orange Chicken Air Fryer Recipe
Ingredients:
- For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Cooking spray
- For the Orange Sauce:
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (to thicken)
- 1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Instructions:
- Preheat: Preheat your air fryer to 400°F (200°C).
- Prepare Chicken:
- In a bowl, mix flour, cornstarch, garlic powder, onion powder, black pepper, and salt.
- Dip each chicken piece into the beaten egg, then coat thoroughly with the flour mixture.
- Cook Chicken:
- Arrange the coated chicken pieces in a single layer in the air fryer basket. You may need to do this in batches to avoid overcrowding.
- Lightly spray the chicken with cooking spray.
- Cook at 400°F (200°C) for 10-12 minutes, shaking the basket halfway through, until the chicken is crispy and cooked through.
- Make the Orange Sauce:
- In a small saucepan, combine orange juice, soy sauce, honey (or maple syrup), rice vinegar, ginger, garlic, and red pepper flakes.
- Bring the mixture to a simmer over medium heat, stirring frequently.
- Once simmering, stir in the cornstarch-water mixture. Continue to cook, stirring, until the sauce thickens (about 2-3 minutes).
- Combine:
- Once the chicken is cooked, transfer it to a large bowl.
- Pour the orange sauce over the chicken and toss until the chicken is evenly coated.
- Serve:
- Serve the orange chicken over steamed rice or quinoa and garnish with sliced green onions or sesame seeds if desired.