Dairy-Free

Chicken

Crispy Orange Chicken

Name: Crispy Orange Chicken
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1/2 cup cornstarch; 2 eggs, beaten; 1/2 tsp salt; 1/4 tsp white pepper; 1/2 cup orange juice; Zest of 1 orange; 3 tbsp soy sauce; 2 tbsp rice vinegar; 3 tbsp honey; 1 tbsp cornstarch + 1 tbsp water (slurry); 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/4 tsp red pepper flakes; Sliced green onions; Sesame seeds; Steamed rice for serving

4.9(4)

18 min

Time

400°F

Temp

350 cal

Cal

Serves

Ingredients

Chicken

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup cornstarch

2 eggs, beaten

1/2 tsp salt

1/4 tsp white pepper

Orange Sauce

1/2 cup orange juice

Zest of 1 orange

3 tbsp soy sauce

2 tbsp rice vinegar

3 tbsp honey

1 tbsp cornstarch + 1 tbsp water (slurry)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1/4 tsp red pepper flakes

Garnish

Sliced green onions

Sesame seeds

Steamed rice for serving

Equipment

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.

🎉

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Back

Dairy-Free

Chicken

Crispy Orange Chicken

4.9(4)

18 min

Time

400°F

Temp

350 cal

Cal

Serves

Ingredients

Chicken

1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup cornstarch

2 eggs, beaten

1/2 tsp salt

1/4 tsp white pepper

Orange Sauce

1/2 cup orange juice

Zest of 1 orange

3 tbsp soy sauce

2 tbsp rice vinegar

3 tbsp honey

1 tbsp cornstarch + 1 tbsp water (slurry)

2 cloves garlic, minced

1 tsp fresh ginger, grated

1/4 tsp red pepper flakes

Garnish

Sliced green onions

Sesame seeds

Steamed rice for serving

Equipment

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.

🎉