Make Air Fryer Orange Chicken that tastes just like takeout - but healthier, and cheaper! Perfectly air fried chicken is covered in the juiciest orange sauce, all done in under 30 minutes with a few simple steps.
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Orange Chicken is one of my favorite takeout dishes, but this Air Fryer Orange Chicken has removed any need to get takeout.
Healthier and cheaper, this dish has two amazing components: perfectly air fried and flavor packed chicken, covered in the juiciest orange sauce out there.
I wouldn't mind eating either of the components on its own, by the spoonful - and together its a real killer combination.
Why you will love this recipe
- It's quick and all done in under 30 minutes
- It's easy to make with simple instructions
- Delicious air fried chicken - cooked just right, and packed with flavor
- The juiciest orange sauce thickened until it clings to the chicken
- Not too sweet - just a little bit of honey in there
What you need to make it
Ingredient notes & substitutions
- Oranges - we're using a bit of orange zest and a lot of juice. The juice can be swapped for the bottled kind, but fresh is so much better.
- Scallions are optional, and used for decorative purposes and to add a pop of freshness to the flavor profile. You can use green onions, spring onions or chives instead, or decorate with some sesame seeds.
- Chicken thigh filets have more flavor than chicken breasts, but you can use any boneless type of chicken - we're cutting it up in small pieces anyway
- Flour and cornstarch are combined for the chicken, for the best color and most crispiness. You can use just one, but with only flour it's not as crispy, and with only cornstarch the color is not as nice.
- Japanese soy sauce can be switched for Chinese soy sauce but it will change the flavor slightly and the color a bit more
- Cooking oil: choose a neutral kind, I use canola oil
- Extra flavors can be added if you like: garlic, ginger and red pepper flakes are all delicious to add to the sauce just at the end
How to make it
- Start with the sauce so it can simmer while the chicken cooks. Combine all ingredients in a saucepan.
- Mix, then place over medium heat and simmer for 10 minutes, or until the chicken is done
- Now for the chicken. Place eggs salt, pepper and oil in a shallow bowl.
- Whisk until very well combined
- Place flour and cornstarch in another shallow bowl
- Mix until well combined
- Set up your breading station with the egg mixture, the flour, and chicken cut in bite-size pieces
- First dip the chicken in the egg mixture
- Then place it in the flour and ensure it gets well coated
- Repeat until you've done all the chicken pieces
- Place in a pre heated air fryer basket
- Air fry for 3 minutes at 390°F (200°C)
- Mix the chicken using kitchen forceps or a fork, breaking up any pieces that are stuck together
- Air fry for 3 more minutes, then check to make sure the chicken is done
- Meanwhile, place water and cornstarch in a glass or small bowl
- Mix well
- Pour the cornstarch and water into the sauce
- Mix well, and simmer until thickened
- Place the chicken in a large mixing bowl and pour over the sauce
- Mix well, and serve immediately!
Tips & tricks
- Keep an eye on the sauce - it should only simmer. If the heat is too high it might end up burning.
- To save time you can bread all the chicken at once. It won't get as evenly breaded, but it definitely works. Place the chicken in a large mixing bowl and mix with the egg mixture, then pour over the flour mixture and mix again.
- Preheat your air fryer for the best result - if not you will need to add some time to the cook time
- Cook the chicken in a single layer - a little bit of overlap is fine
- Mix the chicken halfway and make sure to break apart any pieces that are stuck together, for an even cook on all sides
- Cook time can vary with your air fryer model
- Make sure the chicken is done - it should reach an internal temperature of 165°F (74°C) and be white inside
- Use a meat thermometer to get the temperature of the chicken just right
- Prep ahead by cooking the sauce and chicken, then storing separately in the fridge. Reheat and combine just before serving.
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers in the microwave in 30 second increments
Recipe FAQ
I like to serve this sweet and savory chicken with rice or a nice vegetable like broccoli, cauliflower or green beans. Another option is to just eat it as it is, it's so good you won't mind having just this for dinner!
No, this type of Orange Chicken is more American-Chinese, not traditional Chinese. There are Chinese chicken recipes with orange sauce, but they are often less sweet.
No, this Air Fryer Orange Chicken is not spicy at all. Just sweet, tangy, and delicious!
Yes, you can! Just use only cornstarch instead of cornstarch and flour, and make sure you're using a gluten free soy sauce.
Yes, you can definitely cook the chicken in the oven instead. Just bake on a lined baking sheet for 12-15 minutes at 400°F (200°C), turning halfway.
More quick & easy air fryer recipes
Love quick & easy air fryer recipes, like this Air Fryer Orange Chicken? Then you have to check out these recipes!
- Air Fryer Chicken Patties
- Air Fryer Meatballs
- Air Fryer Frozen Shrimp
- Air Fryer Rib Eye Steak
- Air Fryer Turkey Burgers
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Air Fryer Orange Chicken
Print RateIngredients
Fried Chicken
- 1 lb chicken thigh filets cut in bite-size pieces
- 2 eggs
- 2 teaspoon fine table salt
- ½ teaspoon ground black pepper
- 2 tablespoon cooking oil
- ½ cup corn starch
- 1 cup flour
Orange Sauce
- 1 cup orange juice 1 cup is about 3 oranges
- 2 teaspoon orange zest 2 teaspoon is about half an orange
- 4 tablespoon honey
- 2 tablespoon rice vinegar
- 2 tablespoon Japanese soy sauce
- 1 teaspoon sesame oil
- ¼ cup cold water
- 1 tablespoon corn starch
Instructions
- In a saucepan, mix together all the ingredients for the sauce, except water and corn starch. Place over medium heat and simmer for at least 10 minutes, stirring only occasionally. Take care that it does not burn and lower the heat if nedded to keep it at a slow simmer.1 cup orange juice, 2 teaspoon orange zest, 4 tablespoon honey, 2 tablespoon rice vinegar, 2 tablespoon Japanese soy sauce, 1 teaspoon sesame oil
- Crack the eggs on a deep plate or in a shallow bowl, and add the salt, pepper and oil. Mix well.2 eggs, 2 teaspoon fine table salt, ½ teaspoon ground black pepper, 2 tablespoon cooking oil
- On another deep plate or shallow bowl, mix together the flour and the corn starch for the chicken.½ cup corn starch, 1 cup flour
- Dip the chicken first in the egg mixture, and then the flour. In both instances, make sure the chicken gets completely covered. Repeat for all the chicken pieces.1 lb chicken thigh filets
- Preheat the air fryer by running it at 390°F (200°C) for 5 minutes.
- Place the chicken in the air fryer basket, without creating multiple layers. You might need to fry the chicken in batches. Air fry for 3 minutes at 390°F (200°C).
- After 3 minutes, bring out the air fryer basket and use kitchen forceps or another tool to mix the chicken and break apart any pieces that are stuck together. Then place back in the air fryer and air fry for 3 more minutes at 390°F (200°C).
- Mix the cold water and corn starch for the sauce, then add to the orange sauce. Mix well and allow to simmer for a minute more, until thickened.¼ cup cold water, 1 tablespoon corn starch
- Check to make sure the chicken is done, then place fried chicken in a large bowl and pour over the sauce. Mix well, then serve!
Equipment (may contain affiliate links)
- Sauce pan
- Measuring cups (metric or US)*
- 2 Deep plates
Video
Notes
Ingredient notes & substitutions
- Oranges - we're using a bit of orange zest and a lot of juice. The juice can be swapped for the bottled kind, but fresh is so much better.
- Scallions are optional, and used for decorative purposes and to add a pop of freshness to the flavor profile. You can use green onions, spring onions or chives instead, or decorate with some sesame seeds.
- Chicken thigh filets have more flavor than chicken breasts, but you can use any boneless type of chicken - we're cutting it up in small pieces anyway
- Flour and cornstarch are combined for the chicken, for the best color and most crispiness. You can use just one, but with only flour it's not as crispy, and with only cornstarch the color is not as nice.
- Japanese soy sauce can be switched for Chinese soy sauce but it will change the flavor slightly and the color a bit more
- Cooking oil: choose a neutral kind, I use canola oil
- Extra flavors can be added if you like: garlic, ginger and red pepper flakes are all delicious to add to the sauce just at the end
Tips & tricks
- Keep an eye on the sauce - it should only simmer. If the heat is too high it might end up burning.
- To save time you can bread all the chicken at once. It won't get as evenly breaded, but it definitely works. Place the chicken in a large mixing bowl and mix with the egg mixture, then pour over the flour mixture and mix again.
- Preheat your air fryer for the best result - if not you will need to add some time to the cook time
- Cook the chicken in a single layer - a little bit of overlap is fine
- Mix the chicken halfway and make sure to break apart any pieces that are stuck together, for an even cook on all sides
- Cook time can vary with your air fryer model
- Make sure the chicken is done - it should reach an internal temperature of 165°F (74°C) and be white inside
- Use a meat thermometer to get the temperature of the chicken just right
- Prep ahead by cooking the sauce and chicken, then storing separately in the fridge. Reheat and combine just before serving.
- Store leftovers in the fridge in an air tight container for up to 4 days
- Freeze leftovers to keep them for up to 3 months
- Reheat leftovers in the microwave in 30 second increments
Can I make this gluten free?
Yes, you can! Just use only cornstarch instead of cornstarch and flour, and make sure you're using a gluten free soy sauce. ÂCan I make this in the oven instead?
Yes, you can definitely cook the chicken in the oven instead. Just bake on a lined baking sheet for 12-15 minutes at 400°F (200°C), turning halfway.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Kathy
I made this air fryer orange chicken gluten free by swapping wheat flour for rice flour and wow it turned out great!! I think the rice flour also worked really well with the other flavors in the dish. The flavor was the perfect mix of sweet and savory - I also added in a bit of fresh ginger and garlic as recommended at the end which was so tasty. This meal makes for great leftovers especially mixing rice with the orange chicken because it really absorbs the amazing sauce.