This might be the best orange chicken you'll ever make at home. The chicken is juicy, the outside is crispy (thanks to the air fryer!), and that homemade orange sauce? It's sweet, sticky, citrusy, and full of flavour. You don't need a deep fryer or a wok, just a handful of ingredients and 30 minutes. Weeknight dinner just got a serious upgrade with this air fryer orange chicken.
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Air Fryer Orange Chicken is best served fresh and hot, right after tossing the crispy chicken in that sticky, glossy orange sauce. That's when it's at peak crispiness and flavor!
✨ Pro tip: Serve it with steamed jasmine rice, stir-fried veggies, or even in lettuce cups for a healthy twist!
Check out my other Asian air fryer recipes - Sweet and Sour Chicken, Garlic Miso Chicken, or my famous Spicy Sesame Chicken.
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Ingredients and Substitutions
Chicken thighs → Use chicken breast, firm tofu, or cauliflower florets for a vegetarian option.
All-purpose flour → Swap with gluten-free flour, rice flour, or chickpea flour.
Potato starch → Substitute with cornstarch, arrowroot powder, or tapioca starch.
Baking powder → Use ½ teaspoon baking soda mixed with ½ teaspoon lemon juice or vinegar.
Avocado oil spray → Use olive oil spray, canola oil spray, or lightly brush with any neutral oil.
Fresh orange juice and zest → Use bottled orange juice (no sugar added) or mandarin juice.
Honey → Substitute with white or brown sugar, coconut sugar, maple syrup, or a sugar-free sweetener like monk fruit.
Tamari or low-sodium soy sauce → Use regular soy sauce, coconut aminos, or liquid aminos for a gluten-free option.
Garlic (grated) → Swap with ½ teaspoon garlic powder per clove or use pre-minced garlic.
Ginger (grated) → Use ¼ teaspoon ground ginger or 1 teaspoon ginger paste.
Ketchup → Replace with tomato paste mixed with ½ teaspoon vinegar and ¼ teaspoon sugar.
Honey → Swap with maple syrup, agave, or brown rice syrup.
Cornstarch slurry → Use arrowroot powder or tapioca starch mixed with water.
Sesame oil → Use toasted sesame oil for more depth, or omit if unavailable.
See recipe card for quantities.
How to make Orange Chicken
- Step 1: Coat the chicken.
- Step 2: Arrange the chicken in the air fryer basket or tray.
- Step 3: Spray with oil.
- Step 4: Make the orange sauce.
- Step 5: Once the chicken is cooked and crispy, toss it on the orange sauce.
- Step 6: Serve and enjoy!
Equipment
- Air Fryer
- Large skillet or wok
- Large container with a lid for coating the chicken
- Citrus press (optional)
How to store and reheat
Store leftover air fryer orange chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4-5 minutes or until heated through, do not microwave!
Top tips
- Juice + zest: Use fresh oranges and don't skip the zest-it gives the sauce real depth and brightness.
- Air fryer spacing: Cook in batches so the chicken gets super crispy. No one likes soggy chicken.
- Customize the flavor: Like it spicy? Add chili flakes or a splash of sriracha to the sauce.
Orange Chicken - FAQs
My biggest time saving tip is to use the frozen chicken strips make the sauce and toss it in the sauce.
Absolutely-bake at 425°F for 20-25 minutes on a wire rack for best results. Flip halfway through and broil for 1-2 minutes at the end for extra crisp.
What to serve with Orange Chicken
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Air Fryer Orange Chicken
Ingredients
Equipment
Method
- Preheat your air fryer to 400°F (200°C).
- Coat the chicken: In a container with a lid, add the cubed chicken thighs with flour, potato starch, baking powder, salt, garlic powder and pepper. Add the lid and shake until the chicken is coated well.
- Air fry: Spray the air fryer basket with avocado oil. Place the chicken in a single layer and spray the top of the chicken. Cook for 20 minutes, flipping halfway through, until crispy and golden brown.**see oven instructions below
- Combine the sauce: In a bowl, add the grated garlic, orange juice, zest, honey, soy sauce, ketchup, and honey and sesame oil.
- Heat the sauce: Simmer the sauce for 5 minutes. Add the cornstarch slurry and stir until thickened.
- Toss & Serve: Toss the hot chicken in the sauce until evenly coated. Serve immediately over rice and garnish with sesame seeds or chopped green onion if you're feeling fancy.
Notes
Nutrition
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Carol Walden says
This was absolutely delicious 😋 I doubled the recipe as I had 12 thighs, next time I would not double the salt as it was a little too salty. Loved the crispiness of the chicken. Will definitely make it again!
Carmen Spillette says
That is so good to hear. I am so happy you enjoyed it. Yes, do control the salt to your preference.
Carmen Spillette says
My whole family loved this!