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Orange chicken bites with title reading Crispy Air Fryer Orange Chicken Recipe
Good Fork Daily Editorial Kitchen

Crispy Air Fryer Orange Chicken Recipe

Crisp air-fried chicken bites tossed at serving time with a bright, glossy homemade orange sauce.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 1/4 pounds boneless, skinless chicken breast or thighs cut into 1-inch pieces
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cornstarch divided
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup panko breadcrumbs lightly crushed
  • high-heat cooking spray
Orange sauce
  • 1/2 cup fresh orange juice
  • 1 teaspoon finely grated orange zest
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons packed light brown sugar or honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil optional
  • 1 teaspoon finely grated fresh ginger
  • 2 cloves garlic finely grated or minced
  • 2 tablespoons cold water for the slurry
  • sliced scallions and sesame seeds optional, for serving

Equipment

  • Air fryer
  • Instant-read thermometer
  • Small saucepan
  • Three shallow bowls
  • Wire rack

Method
 

  1. Cut chicken into 1-inch pieces, pat dry and season with salt and pepper.
  2. Put 1/4 cup cornstarch, egg whisked with 1 tablespoon water, and panko in three bowls.
  3. Coat chicken lightly in cornstarch, then egg, then panko.
  4. Preheat the air fryer to 390°F if recommended. Arrange chicken in one layer and mist with oil.
  5. Cook for 5 minutes. Turn, mist dry patches and cook 4 to 7 minutes more, until at least 165°F.
  6. Simmer orange juice, zest, soy sauce, sugar, vinegar, sesame oil, ginger and garlic for 3 minutes.
  7. Mix remaining 1 tablespoon cornstarch with 2 tablespoons cold water. Whisk into the sauce and simmer 1 to 2 minutes.
  8. Toss only the serving portion of hot chicken with a light layer of sauce. Serve immediately.

Notes

  • Keep sauce separate until serving.
  • Cook chicken in batches when needed.
  • Verify the largest pieces reach at least 165°F.
  • This recipe was developed through culinary research and editorial review.