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Air Fryer Orange Chicken recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Air Fryer Orange Chicken Irresistible Crispy Weeknight Win

This Air Fryer Orange Chicken is the ultimate easy dinner recipe perfect for weeknight or family dinners. Enjoy crispy orange chicken with a homemade takeout flavor that stays crunchy even after coating in sauce. Healthier and tastier than traditional takeout, it’s a delicious crowd-pleaser everyone will love.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 558
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken thigh, boneless & skinless, cut into 2" pieces
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing wine
  • 3 cloves garlic , grated
  • 1 inch ginger, grated
  • 1 tsp sesame oil
  • 1 egg white
  • 1/4 cup light soy sauce
  • 1/4 cup orange juice
  • 1 tbsp orange zest
  • 1/2 cup chicken stock
  • 2 tbsp brown sugar
  • 1/2 tbsp cornstarch
  • 1.5 cup potato starch
  • neutral oil spray, I recommend avocado oil
  • 2 tbsp neutral oil, I recommend avocado oil
  • 4 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp vinegar
  • 1 tsp sesame oil, optional

Method
 

  1. Combine chicken thigh pieces with salt, white pepper, soy sauce, shaoxing wine, grated garlic, grated ginger, sesame oil, and egg white in a bowl, mixing thoroughly and letting it marinate for at least 15 minutes.
  2. Prepare the sauce by whisking together light soy sauce, orange juice, orange zest, chicken stock, brown sugar, and cornstarch until smooth, then set it aside.
  3. Spread potato starch on a flat surface and coat each chicken piece evenly, shaking off excess starch. Spray the air fryer basket with cooking spray and arrange the chicken in a single layer. Spray the top of the chicken pieces generously.
  4. Air fry the chicken at 350°F for 10 minutes. Flip the pieces, spray them again, then air fry at 400°F for another 8 minutes or until the chicken is cooked through, crispy, and at least 165°F internally.
  5. Heat neutral oil in a large pan or wok over high heat. Sauté minced garlic and ginger for about 15 seconds.
  6. Pour in the prepared sauce and stir constantly until the sauce thickens, around 1 to 2 minutes. Stir in vinegar thoroughly.
  7. Return the fried chicken to the pan and toss it well so every piece is coated with the sauce. Finish by drizzling sesame oil on top if desired.
  8. Serve immediately with your choice of rice and enjoy a crispy, flavorful homemade takeout-style meal.

Notes

  • Ensure the chicken pieces are cut uniformly and coated thoroughly with potato starch for an even cook and optimal crispiness. Potato starch is key for that crispy texture without deep frying. Be generous with the oil spray before and during air frying to avoid dryness. Double frying—first at a lower temperature, then at a higher temperature—is essential to achieve the perfect crunch. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 6-8 minutes or in an oven for 10-15 minutes to restore crispiness; microwaving will warm but soften the coating.