Crispy Orange Chicken
Crispy Orange Chicken features cornstarch-coated chicken thighs tossed in orange juice, soy sauce, and honey glaze; air fry at 400°F for 18 minutes until golden and crispy.
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Method
- 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.
Pro 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 the air fryer wins here
- Ready in 18 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 350 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-5 minutes. Same as General Tso's — sauce-on-the-side reheating keeps the crust intact. Full reheat guide for orange chicken.
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