83% would make this again

Air Fried Orange Chicken

Q: How do I reheat leftover orange chicken in the air fryer?

Pop it in at around 190 °C (380 °F) for 3–5 minutes, shaking or turning halfway through. That brings back the crunch much better than the microwave. Optionally, place a piece of foil underneath (not covering holes) for easier clean up.

Q: My chicken isn’t getting crispy - what am I doing wrong?

A few things may be responsible: Don’t overcrowd the basket - give each piece space for hot air to circulate. Let the coating rest briefly before air-frying so it sticks properly. Lightly spray or brush with oil after coating to help crisping.

Q: Can I cook orange chicken from frozen?

Yes - but it works best if you thaw the chicken first. Even cooking is more reliable that way. Once thawed, follow your usual prep and air-fry steps.

Q: How long should I cook the chicken?

If the pieces are around 1–1.5" (2.5–4 cm), air fry at 200 °C (400 °F) for about 15 minutes, flipping halfway through. Exact timing will vary with your air fryer and piece size.

Q: How can I fix thin or runny sauce?

Easy fix! If the sauce is too runny, stir in a bit more cornstarch slurry until it thickens to a clingy, glossy glaze. If it’s too thick, stir in a splash of water to loosen it up.

Q: Is air fryer orange chicken healthier than the deep-fried version?

Absolutely. Air frying uses far less oil, giving you a similarly crispy result with less fat and mess. It’s a lighter, quicker way to get that classic flavour.

Q: What can I serve it with besides rice or veggies?

There are lots of tasty options! Try noodles, garlic or coconut rice, air-fried broccoli or green beans, Asian-style slaw, or even sandwiches using buns with slaw and pickles. It makes for a fun, full plate.

Vish G

August 21, 2025

Air fried orange chicken is the ultimate way to enjoy this takeout favourite at home with less oil and just as much flavour. Crispy bites of chicken are tossed in a glossy, sweet and tangy orange sauce that clings to every piece. It’s quick, lighter than deep frying, and tastes like a restaurant classic made fresh in your own kitchen.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

For the Chicken
1 ½ lbs (680 g) boneless, skinless chicken breast or thighs, cut into 1-inch bite-sized pieces
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 large egg (or 1 tablespoon olive oil for egg-free option)
½ cup cornstarch
½ cup all-purpose flour (or gluten-free flour blend)
Neutral cooking spray or oil mister (avocado, canola, or vegetable oil recommended)
For the Orange Sauce
¾ cup fresh orange juice (about 2 medium oranges)
1 tablespoon orange zest
3 tablespoons soy sauce (or tamari)
2 tablespoons rice vinegar
3 tablespoons brown sugar (or honey for lighter sweetness)
2 cloves garlic, minced
1 teaspoon grated fresh ginger
½ teaspoon sesame oil (optional, for depth)
¼–½ teaspoon red pepper flakes, chili paste, or cayenne to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Garnish
Sliced green onions
Toasted sesame seeds
Extra orange zest (optional)

Instructions

In a medium bowl, combine soy sauce, rice vinegar, ginger, and garlic.
Add chicken pieces and toss to coat. Cover and let marinate at least 20 minutes (overnight in the fridge for deeper flavour).
In a shallow dish, whisk the egg (or olive oil if egg-free).
In another bowl, combine cornstarch and flour.
Dip each chicken piece in the egg, then dredge in the flour–cornstarch mixture until evenly coated. Shake off excess.
Place coated chicken on a tray or plate in a single layer.
Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray or brush chicken pieces with oil to ensure crisping.
Arrange chicken in the basket in a single layer (work in batches if needed).
Air fry for 12–15 minutes, flipping halfway, until golden brown and crispy. Internal temp should reach 165°F (74°C).
While the chicken cooks, add orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, sesame oil, and chili flakes to a saucepan.
Bring to a simmer over medium heat. Stir in cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy.
Transfer crispy chicken to a large mixing bowl. Pour hot orange sauce over and toss gently until evenly coated.
Garnish with green onions, sesame seeds, and a little extra zest if desired. Serve immediately over jasmine rice, brown rice, stir fried noodles, or a cucumber salad.