This kid-friendly Air Fryer Orange Chicken is the perfect easy chicken dinner recipe for busy weeknights. With simple ingredients and minimal clean-up, it's a stress-free way to enjoy a takeout favorite at home!
Why We Love This Recipe
- Simple Ingredients - Everything you need is likely already in your kitchen!
- Quick & Easy - Ready in under 30 minutes, making it perfect for busy families.
- Healthier Than Takeout - No deep frying, just golden chicken cooked in the air fryer and a simple homemade orange sauce.
- Kid-Friendly - A delicious mix of sweet and savory flavors that even picky eaters love.
Ingredients for Orange Chicken
For the Chicken:
- Chicken Breast - Boneless, skinless breast cut into bite-sized pieces cooks up fast and evenly in the air fryer. Chicken thighs work great here too if that's what you have on hand.
- Cornstarch - This is what gives the chicken that light, crispy coating without any deep frying. It crisps up beautifully in the air fryer instead of getting soggy the way flour can.
- Salt and Black Pepper - Simple seasoning mixed right into the cornstarch coating so every piece gets flavor, not just the surface.
- Egg - Whisked with water to create the "glue" that helps the cornstarch coating stick to the chicken.
- Water - Thins the egg just enough so it coats the chicken evenly without clumping.
- Cooking Spray - A light spray on the basket and chicken is what gets you that golden, crispy exterior in the air fryer.
For the Sauce:
- Orange Juice - Fresh-squeezed gives the brightest, most natural orange flavor, but store-bought juice works fine in a pinch if you're short on time.
- Soy Sauce - Regular or low-sodium both work well here. Low-sodium just gives you a little more control over the saltiness.
- Honey - Balances the salty soy sauce and tangy vinegar with natural sweetness, and helps the sauce get that glossy, sticky finish.
- Rice Vinegar - Adds the tang that keeps this sauce from tasting one-note sweet. It's what makes it taste like real orange chicken sauce instead of orange syrup.
- Cornstarch and Water (slurry) - Stirred in at the end to thicken the sauce so it clings to the chicken instead of pooling in the bowl.
- Sesame Oil - Just a teaspoon adds a toasty, nutty background note. A little goes a long way, so don't be tempted to add more.
- Garlic Powder and Ground Ginger - Keep the sauce quick and pantry-friendly while still delivering that classic orange chicken flavor.
- Red Pepper Flakes (optional) - A small pinch adds a subtle warmth. Leave it out for picky eaters or add extra if your family likes heat.
How to make Air Fryer Orange Chicken
The key to a crispy coating without deep frying is a two-step dip: egg first, then a seasoned cornstarch mixture. The egg helps the cornstarch cling to every piece, so don't skip shaking off the excess before moving to the next step. Too much egg left on means a gummy coating instead of a crisp one.
Whisk the egg and water together in a bowl. In a separate bowl, mix the cornstarch, salt, and pepper.
Dip the chicken pieces into the egg mixture, then coat them in the cornstarch mixture.
Shake off excess egg and cornstarch as you go.
Give the basket a good spray before adding the chicken, then arrange the pieces in a single layer with a little space between them. This is what lets hot air circulate and crisp up all sides. If the pieces are touching or stacked, you'll end up with steamed spots instead of golden ones.
While the chicken cooks, combine all sauce ingredients in a saucepan. Simmer until slightly thickened. You'll know it's ready when it coats the back of a spoon and has that glossy, sticky look.
The chicken will need to cook for 10-12 minutes. Shake the basket halfway through. The chicken is ready once it hits 165°F and turns golden brown.
Move the cooked chicken to a bowl. Add the Sauce.
Mix to coat the chicken well. Serve over rice if desired.
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Mom Tip
The sauce for this air fryer chicken is amazing! For an even quicker meal, add this sauce to your favorite frozen chicken nuggets. Make the sauce while the chicken cooks. Mix together and serve!
Try this Orange Chicken served with some delicious Citrus Rice!
Tips for making Orange Chicken
- Chicken isn't crispy? - Make sure not to overcrowd the air fryer. Cook in batches if needed.
- Coating falling off in the air fryer? - This usually means the pieces are too crowded and rubbing against each other as they cook. Give each piece a little breathing room in the basket, even if it means cooking in two batches.
- Sauce too thick? - Add a splash of water or extra orange juice.
- Sauce too thin? - Simmer a little longer or add a bit more cornstarch slurry.
- Sauce not sticking to the chicken? - The sauce needs to fully thicken on the stove before you toss it with the chicken. If it's still thin, let it simmer a bit longer until it coats the back of a spoon.
Recipe FAQ's
Boneless, skinless chicken thighs work great in this recipe. Remember to cook the chicken to 165° F.
Yes. Bake your favorite frozen chicken nuggets according to the package, then toss them in the homemade orange sauce while it's warm. It's a great shortcut for an even quicker version of this meal.
This almost always comes down to overcrowding. If the pieces are touching or stacked, they rub against each other as they cook and knock the coating loose. Give each piece a little space in the basket, even if that means cooking in two batches.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Air Fryer Orange Chicken
Equipment
- 1 Air Fryer
Ingredients
For the chicken:
- 1 ½ pounds Chicken Breast boneless, skinless, cut into 1-inch pieces
- ½ cup Cornstarch
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 large Egg
- 1 tablespoon Water
- Cooking Spray
For the sauce:
- ½ cup Orange Juice
- ¼ cup Soy Sauce
- 3 tablespoons Honey
- 2 tablespoons Rice Vinegar
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 1 teaspoon Sesame Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Ginger
- ¼ teaspoon Red Pepper Flakes optional
Instructions
- Preheat the air fryer to 375° Fahrenheit.
- In a dish, whisk the 1 large Egg and 1 tablespoon Water together.
- In another bowl, or a Zip-Loc plastic bag, mix the ½ cup Cornstarch with the ½ teaspoon Salt and ¼ teaspoon Black Pepper.
- Dip the 1 ½ pounds Chicken Breast pieces into the egg mixture. Shake off excess egg, then coat them in the cornstarch.
- Spray the air fryer basket with Cooking Spray
- Shake off the excess cornstarch and place the chicken in a single layer in the air fryer basket.
- Lightly spray more cooking spray over the top of the chicken pieces.
- Air fry the chicken pieces for 10 - 12 minutes, until golden brown, and the internal temperature has reached 165° Fahrenheit. Shake the basket half-way through cooking time.
- While the chicken cooks, prepare the sauce by combining ½ cup Orange Juice, ¼ cup Soy Sauce, 3 tablespoons Honey, 2 tablespoons Rice Vinegar, 1 teaspoon Sesame Oil, ½ teaspoon Garlic Powder, ½ teaspoon Ground Ginger, ¼ teaspoon Red Pepper Flakes, in a sauce pan.
- Bring to a simmer over medium heat.
- Stir in the 1 tablespoon Cornstarch mixed with 2 tablespoons water slurry and cook until thickened. About 2 minutes.
- Toss the cooked chicken with the sauce.
- Serve.
Keri says
The orange sauce is amazing!