Craving takeout but want something quicker, lighter, and packed with flavor? This Air Fryer spicy orange chicken recipe brings you all the sweet-heat magic of classic orange chicken—without the heavy oil or long cook times.
In just under 20 minutes, you’ll have crispy bites coated in a zesty, spicy-sweet orange glaze that tastes restaurant-level but is shockingly easy to make at home. Read on for more!
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Why You Will Love this Recipe
- Crispy without deep-frying — The air fryer gives you that perfect crunch using little to no oil.
- Big, bold flavor — Sweet orange, a hint of heat, and a glossy glaze that tastes better than takeout.
- Fast weeknight win — Ready in about 20 minutes, start to finish.
- Lightened-up comfort food — All the satisfaction, none of the grease.
- Versatile — Serve with rice, noodles, or veggies for an easy, crowd-pleasing meal.
Ingredients & Substitutions
- Chicken breast, bite-sized pieces: I go with boneless, skinless chicken breasts and cut them into even chunks so they cook fast and get perfectly crisp in the air fryer. Chicken thighs work too — they stay extra juicy but take a minute or two longer to cook.
- Soy sauce: I like to toss the chicken in soy sauce first to add a little depth before the coating goes on.Coconut aminos, if you prefer lower-sodium or gluten-free.
- All-purpose flour: Mixing flour with the cornstarch gives the chicken a golden, crunchy finish. A gluten-free 1:1 blend works just as well.
Orange Sauce
- Orange juice (fresh if possible): Freshly squeezed juice does give the best flavor, but honestly, bottled juice works just as well when I’m in a rush.
- Soy sauce: This keeps the sauce from being overly sweet and adds a savory balance. Tamari or coconut aminos also work if you're not a fan of soy sauce.
- Honey (or brown sugar): This adds sweetness and helps the sauce caramelize. Maple syrup works too, but the flavor will be slightly different.
- Hot sauce: This is where the heat comes in. I adjust depending on who I’m cooking for — sometimes mild, sometimes full fire.
Instructions
Step 1 – Prep the Chicken
In a bowl, toss the chicken with soy sauce, cornstarch, and flour until coated. Lightly spray or drizzle with olive oil.
Step 2 – Air Fry
Preheat the air fryer to 375°F (190°C). Arrange chicken in a single layer in the basket. Air fry for 15–18 minutes, shaking halfway, until crispy and golden.
Step 3 – Make the Orange Sauce
While the chicken cooks, whisk the orange juice, soy sauce, honey, hot sauce, vinegar, ginger, and garlic in a pan over medium heat. Simmer for 3–4 minutes. Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.
Step 4 – Coat the Chicken
Add crispy chicken to the pan with the sauce. Toss until fully coated.
Step 5 – Serve
Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions.
Storage & Reheating
● Fridge: Store sauced chicken for up to 3 days.
● Freezer: Freeze cooked chicken (without sauce) for 2 months. Thaw and toss in fresh sauce.
● Reheat: Air fry at 350°F (175°C) for 5–7 minutes, then recoat with sauce.
Pro Cooking Tips
● For extra crispiness, I like to double-coat the chicken in cornstarch before air frying.
● Don’t overcrowd the basket; working in batches is better if you want to serve the whole family.
FAQs
Yes! You can bake the chicken at 425°F (220°C) for 18–22 minutes, flipping halfway. It won’t get quite as crisp as the air fryer, but it still works great with the spicy orange sauce.
It has a mild-to-moderate heat. You can easily adjust the spice by reducing or increasing the red pepper flakes or adding a touch of sriracha for extra kick.
Absolutely. Boneless, skinless thighs work perfectly and stay extra juicy. Just cut them into similar-sized pieces and adjust the cook time by 1–2 minutes if needed.
Yes. The sauce keeps in the fridge for up to 4–5 days. For the best texture, store the chicken and sauce separately, then reheat and toss together just before serving.
Rate This Recipe
Air Fryer Spicy Orange Chicken
Ingredients
- 450 g chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 2 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil or spray for coating
For the Orange Sauce
- 2 tablespoon soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon hot sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoon water slurry
- 1 tablespoon sesame seeds + sliced green onions, for garnish
Instructions
- In a bowl, toss chicken with soy sauce, cornstarch and flour until coated. Lightly spray or drizzle with olive oil.
- Preheat the air fryer to 375°F (190°C). Arrange chicken in a single layer in the basket. Air fry for 15–18 minutes, shaking halfway, until crispy and golden.
- While chicken cooks, whisk orange juice, soy sauce, honey, hot sauce, vinegar, ginger and garlic in a pan over medium heat. Simmer for 3–4 minutes. Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
- Add crispy chicken to the pan with sauce. Toss until fully coated.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions.
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