Craving takeout but want something quicker, lighter, and packed with flavor? This exclusive 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
- 1 lb (450 g) chicken breast, cut into bite-sized pieces: Use boneless, skinless chicken breasts and dice them evenly so they cook quickly and crisp up nicely in the air fryer.
- 1 tablespoon soy sauce: This lightly seasons the chicken and adds depth before coating.
- 2 tablespoon cornstarch: Cornstarch helps create that light, crispy exterior without deep-frying.
- 1 tablespoon all-purpose flour: This combines with the cornstarch to give the chicken a better crunch and a more golden finish.
- 1 tablespoon olive oil (or spray for coating): A small amount of oil helps the coating crisp in the air fryer. A light spray works just as well.
Orange Sauce Ingredients
- 1 tablespoon sesame seeds + sliced green onions, for garnish: Toasty sesame seeds and fresh green onions finish the dish with crunch, color, and extra flavor.
- ½ cup orange juice (freshly squeezed preferred): The base of the sauce — fresh juice gives the best flavor, but bottled juice works too.
- 2 tablespoon soy sauce: Balances the sweetness with a savory note.
- 1 tablespoon honey (or brown sugar): This adds sweetness and helps the sauce caramelize slightly as it thickens.
- 1 tablespoon hot sauce: Gives the dish its spicy kick. Adjust the brand based on your preferred heat level.
- 1 tablespoon rice vinegar: Adds a bit more flavor and cuts through the sweetness so the sauce tastes balanced.
- 1 teaspoon grated fresh ginger: This brings warmth and a little zing to the sauce.
- 1 clove garlic, minced: Adds a savory, aromatic layer.
- 1 teaspoon cornstarch mixed with 2 teaspoon water (slurry): This thickens the sauce into a glossy, sticky coating for the chicken.
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.
Substitutes
● Chicken breast: Chicken thighs, pork bites, or tofu can be used.
● Honey: Maple syrup or brown sugar for sweetness.
● Orange juice: Store-bought juice works if fresh juice isn’t available.
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.
Cooking Tips
● For extra crispiness, double-coat chicken in cornstarch before air frying.
● Don’t overcrowd the basket; work in batches if needed.
● Add chili flakes for a spicy version.
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.
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Exclusive 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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