Make takeout at home with air fryer orange chicken! Crispy chicken bites are tossed with a sweet and sticky orange sauce to create this Chinese American favorite.
1poundboneless skinless chicken breast or chicken thighs cut into bite-size pieces
Orange Sauce Ingredients
¼teaspooncrushed red pepper flakes
Set the air fryer to preheat at 350 °F for 5 minutes.
Put the meat in a bowl and add 2 tablespoons of cornstarch (do not include the cornstarch the in sauce ingredients), salt, and pepper. Stir to coat the pieces thoroughly. If you want the chicken to be extra crispy, add ½ tablespoon of olive oil or spray it with cooking spray.
Put the meat in the air fryer and cook at 350 °F for 5 minutes.
While it cooks, make the sauce. Combine the orange juice, sugar, vinegar, soy sauce, garlic powder, and crushed red pepper in a saucepan.
Cook on medium heat, stirring until the sugar dissolves and the mixture just starts to boil. Reduce the heat to low.
In a shallow bowl, mix the remaining cornstarch with water. Add this cornstarch slurry to the saucepan. Keep stirring, so it doesn't get lumpy. Cook for about 2 more minutes until the sauce thickens. Remove the sauce from the heat.
After the initial 5 minutes of air frying time is done, flip the chicken pieces over and cook for another 3-5 minutes until it is cooked through and golden brown. Use an instant-read thermometer to make sure the internal temperature of the meat has reached 165 °F.
Once the chicken is done, add it to the pan with the orange sauce and stir so that the sauce evenly coats the pieces.
Serve with rice and green onions.
Preheat the air fryer for the crispiest chicken.
If jumping back and forth between making the sauce and air frying seems too confusing, make the sauce first, then air fry the meat.
Check the internal temperature of a few of the largest pieces of meat when checking for doneness.