Crispy Orange Chicken is made with boneless skinless chicken thighs, cornstarch, 2 eggs, orange juice; air fry at 400°F for 18 minutes to serve 4. 350 calories per serving.
Ingredients
Equipment
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Steps
- 1
Toss chicken pieces in beaten eggs, then coat in cornstarch with salt and pepper. Shake off excess.
- 2
Spray with cooking spray. Air fry at 400°F for 14-16 minutes, shaking every 5 minutes, until golden and crispy.
- 3
While chicken cooks, simmer orange juice, zest, soy sauce, vinegar, honey, garlic, ginger, and red pepper flakes for 3 minutes.
- 4
Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
- 5
Toss crispy chicken in the orange sauce. Garnish with green onions and sesame seeds. Serve over rice.
Tip: Toss in the sauce right before serving — if the chicken sits in sauce too long, it loses its crunch. Cornstarch coating gives a lighter, crispier shell than flour.
Why Air Fry This?
- ⏱️Ready in 18 minutes vs ~32 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 350 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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