Air Fryer Orange Chicken

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Chef Andy Kao—the executive chef of the Panda Express chain—is credited with inventing this popular Chinese American dish in 1987. Typically deep- or pan-fried in oil, Air Fryer Orange Chicken saves a ton of calories and fat. Of course, this dish is perfect over rice or whole grains, but if you are looking for a low-carb side, serve this over simple air-fried vegetables, letting them soak up the extra sauce in place of grains.

 

Orange chicken takes just 10 minutes in the air fryer, which allows the meat to cook through and the cornstarch coating to crisp up.

About Time 

  • Prep Time   10 mins
  • Cook Time  30 mins
  • Total Time   40 mins

    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 c  all-purpose flour
    • 1/2 c  plus 1 tbsp. cornstarch Olive oil cooking spray
    • 1 1/2 c orange juice
    • 1/4 c. 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

      Instructions

      Step 1

      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.

      Step 2

      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.

      Step 3

      In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.

      Step 4

      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.

      Step 5Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

      Amount Per Serving

      CALORIES: 339 calories

      • SATURATED FAT: 2g
      • FAT: 7g
      • CHOLESTEROL: 0mg
      • SODIUM:478mg
      • CARBOHYDRATES: 32g
      • FIBER: 1g
      • SUGAR: 14g
      • PROTEIN: 34g

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