Air fryer orange chicken pairs lightly crisp chicken bites with a sticky, bright citrus glaze. Preheat the air fryer to 400°F (204°C), then cook the chicken for about 10–12 minutes, shaking the basket halfway through. Make the sauce in a saucepan while the chicken cooks, and toss them together just before serving so the coating keeps some texture.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into roughly 1-inch pieces
- 1 large egg
- ⅓ cup cornstarch, for the chicken
- Neutral oil spray
- ½ cup orange juice
- 1 teaspoon finely grated orange zest
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch, for the sauce
- 1 tablespoon cold water
- 1 scallion, thinly sliced, for serving
How To Make It
- Preheat the empty air fryer to 400°F (204°C) for about 3 minutes. Pat the chicken dry. Beat the egg in one bowl and put the ⅓ cup cornstarch in another. Dip the chicken pieces in egg, then coat them lightly in cornstarch, shaking off excess.
- Arrange the chicken in a single layer in the bare air-fryer basket, leaving a little space between pieces. Lightly spray the tops with oil. Cook for 10–12 minutes, shaking halfway through and spraying any dry-looking spots. Work in batches if needed; crowded pieces will not brown as well. Check a few of the thickest pieces with a food thermometer. The chicken must reach 165°F (74°C); if it has not, keep cooking and check again.
- Meanwhile, combine the orange juice, zest, soy sauce, honey, vinegar, garlic, and ginger in a small saucepan. Bring to a gentle simmer over medium heat. Stir the teaspoon of cornstarch into the cold water, then whisk the slurry into the simmering sauce. Cook for 2–4 minutes, stirring, until glossy and thick enough to cling to a spoon.
- Transfer the cooked chicken to a clean bowl. Add the warm glaze and toss until coated. Scatter the sliced scallion over the top and serve promptly.
Tips
Cook the sauce separately rather than pouring it into the basket: liquid can drip through the perforated grid and soften the coating. A pan or liner is not needed for the chicken; the open basket lets hot air reach the pieces. If you choose a manufacturer-approved perforated liner, add it only with food weighing it down—never put loose parchment in an empty preheating air fryer. Cooking times vary by appliance and piece size, so use the thermometer rather than color alone to judge doneness. Serve over rice with steamed broccoli for an easy dinner.
That tangy orange glaze makes these crisp-edged bites especially good straight from the bowl.
