Air Fryer Orange Chicken
A take-out classic, orange chicken has been a staple weeknight dinner recreated by many ever since Chef Andy Kao—the executive chef of the Panda Express chain—invented the popular Chinese-American dish in 1987.
Ingredients :
- 2 lb. skinless, boneless chicken breasts, cut into 1" pieces
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup plus 1 tbsp. cornstarch
- Olive oil cooking spray
- 1 1/2 cups orange juice
- 1/4 cup packed light brown sugar
- 2 Tbsp. low-sodium soy sauce or tamari
- 2 Tbsp. rice vinegar
- 2 cloves garlic, minced
- 1/2 tsp. minced fresh ginger
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. toasted sesame oil
- Sliced scallions and toasted sesame seeds, for serving
Directions :
- In a medium bowl, pat chicken dry with paper towels; season with salt and black pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and 1/2 cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off any excess.
- Coat an air-fryer basket with cooking spray. Working in batches, arrange chicken in a single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway through and spraying with cooking spray, until golden brown and cooked through, about 10 minutes. Transfer chicken to a clean large bowl.
- In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.
- Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger, and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced, about 10 minutes (you should have about 1 1/4 cups sauce). Add oil and stir to combine.
- Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.
