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A close-up shot of glistening Orange Chicken pieces garnished with sesame seeds and chopped green onions in a white bowl.

Crispy Air Fryer Orange Chicken

This recipe delivers unbelievably crispy air-fried chicken coated in a vibrant, sweet, and tangy orange sauce. It's a healthier take on a takeout classic, perfect for a weeknight meal.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken
  • 1.5 lbs chicken breast or thighs boneless, skinless, cut into 1-inch pieces
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Cooking spray avocado or olive oil
For the Orange Sauce
  • 1 cup fresh orange juice
  • 2 tbsp orange zest
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce low sodium preferred
  • 1/2 cup granulated sugar or brown sugar for deeper flavor
  • 1 tbsp ginger freshly grated
  • 2 cloves garlic minced
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 2 tbsp water for cornstarch slurry
  • 1/4 tsp red pepper flakes optional, for a hint of heat
For Garnish (Optional)
  • 1 tbsp green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Air Fryer
  • Large Mixing Bowls (2-3)
  • Whisk
  • Small saucepan
  • Zester
  • Sharp knife
  • Cutting board

Method
 

Prepare the Chicken
  1. Pat chicken pieces dry with paper towels. Season with salt and pepper.
  2. In a large bowl, whisk together the beaten egg, 2 tbsp water, 1 tbsp soy sauce, and 1 tsp sesame oil. Add the chicken pieces and toss to coat evenly.
  3. In another large bowl, combine cornstarch and all-purpose flour.
  4. Working in batches, transfer the chicken pieces from the egg mixture to the flour mixture, tossing to coat thoroughly. Ensure each piece is fully covered. Place coated chicken on a wire rack to rest while you prepare the sauce.
Make the Orange Sauce
  1. In a small saucepan, combine orange juice, orange zest, rice vinegar, soy sauce, sugar, grated ginger, minced garlic, 1 tbsp sesame oil, and red pepper flakes (if using).
  2. Bring the mixture to a simmer over medium heat, stirring until sugar dissolves.
  3. In a small separate bowl, whisk together 1 tbsp cornstarch and 2 tbsp water to create a slurry.
  4. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook, whisking, for 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat and set aside.
Air Fry the Chicken
  1. Preheat your air fryer to 375°F (190°C) for 5 minutes.
  2. Lightly spray the air fryer basket with cooking spray.
  3. Arrange chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You will likely need to cook in 2-3 batches. Lightly spray the chicken pieces with cooking spray.
  4. Air fry for 8-10 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Repeat with remaining chicken batches.
Combine and Serve
  1. Once all chicken is cooked, transfer it to a large clean bowl.
  2. Pour the warm orange sauce over the crispy chicken. Toss gently until all pieces are evenly coated.
  3. Garnish with sliced green onions and sesame seeds, if desired.
  4. Serve immediately with steamed rice and a side of vegetables.

Notes

For extra crispiness, you can double-fry the chicken. After the first air fry, let it cool slightly, then air fry again at 400°F (200°C) for 3-5 minutes until extra golden and crisp.
This recipe can also be deep-fried. Heat 2-3 inches of oil to 350°F (175°C) in a large pot or Dutch oven. Fry chicken in batches for 4-6 minutes until golden and cooked through.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for a few minutes to regain some crispness.