Looking for a healthier alternative to your takeout orange chicken? Then this Air Fryer Orange Chicken recipe is for you! Ready in under 30 minutes and perfect for the entire crew to enjoy. Plus, I’ve cut the added sugar by over 70% and lowered the saturated fat by that same amount.
▢ 2 tbsps sesame oil
▢ 1 tbsp minced garlic
▢ 1 cup 100% orange juice
▢ 1/3 cup white wine vinegar
▢ 2 tbsps low sodium soy sauce GF if necessary
▢ 1 1/4 tsp dried ginger
▢ 1/2 tsp red pepper flakes
▢ 2 tbsps brown sugar
▢ 1 tbsp water
▢ 1 tsp cornstarch
▢ 1 each large egg
▢ 1/3 cup cornstarch
▢ 1/2 tsp salt
▢ 1/4 tsp black pepper
▢ 12 ounces cubed boneless, skinless chicken breasts about 2 large breasts
Begin by sautéing sesame oil and garlic in a stovetop pan over medium heat. Saute 2 to 4 minutes, then add in the orange juice, white wine vinegar, soy sauce, spices, and brown sugar. Continue to cook over medium heat, whisking frequently for 5 minutes. Turn heat to low and let continue to simmer, stirring occasionally.
Next, begin the chicken. Whisk the egg in a large bowl, then mix the cornstarch with the salt and pepper in a small bowl.
Dredge the chicken cubes in the egg wash, then toss into the cornstarch mixture until coated.
Spray your air fryer basket with cooking spray, then place the chicken cubes inside the basket, evenly spaced apart so not to overcrowd one another. Set temperature to 370 degrees F and cook for 7 minutes, then shake the basket, and cook remaining 6 to 7 minutes or until internal temperature reaches 165 degrees of your thickest piece of chicken.
While chicken is cooking, return to the sauce and make sure it is starting to thicken. You can tell by scraping the bottom of your pan with a wooden spoon and seeing if the sauce is beginning to coat the spoon. If it appears to be a bit thinner and more of a liquid consistency after 20 minutes of cooking, mix together the tablespoon of water and teaspoon of cornstarch in a small bowl. Then, slowly whisk into the sauce to help it thicken.
When chicken finishes cooking, immediately remove it from the basket and carefully toss it into the sauce pot to coat. Stir until all chicken is coated evenly.
Serve warm with desired sides. Store leftovers in an air tight container in the refrigerator and use within 5 days. Do not recommend freezing this dish. Reheat in the air fryer for 5 minutes at 350 degrees to enjoy leftovers.
This recipe pairs great with a miso broccoli or bok choy. Or, toss it into a chopped cabbage salad for a protein packed punch!