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view of prepared orange chicken pieces topped with green onion and sesame seeds surrounded by white air fryer, two wooden bowls with sesame seeds with wooden measuring spoon and green onions, 3 lemon white bowl of prepared white rice, and a blue and white striped dish cloth
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Crispy Air Fryer Orange Chicken

When I say this meal is better than takeout, I mean it! Crispy Air Fryer Orange Chicken is simple enough for an average weeknight, but feels like a restaurant-worthy splurge! The air fryer produces crispy golden chicken bites, and the sweet and savory sauce is the perfect touch for an Asian-inspired favorite at home.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 358kcal
Author Jennifer Draper

Equipment

Ingredients

  • 1 1/2 pounds boneless skinless chicken cut into bite-sized pieces
  • 4 tablespoons tapioca flour or cornstarch divided
  • Avocado oil spray
  • 1/2 cup orange juice
  • 1/2 cup sweet orange marmalade
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon honey
  • 1 teaspoon hot chili sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon jarred minced garlic
  • 1/2 teaspoon dried ginger

Instructions

  • Add chicken to a zippered bag with 3 tablespoons of tapioca flour (or cornstarch), and shake to coat well
  • Spray bottom of air fryer basket well with avocado oil
  • Remove chicken from freezer bag and shake off any excess coating
  • Add chicken pieces in a single layer to air fryer basket and spray tops with additional avocado oil
  • Cook in air fryer at 400 ℉ for 3-5 minutes, flip, then continue cooking for 3-5 minutes until lightly browned and cooked through
  • Whisk remaining 1 tablespoon of tapioca flour (or cornstarch) with 1 tablespoon of water until smooth.
  • Add flour or cornstarch slurry with remaining ingredients to a saucepan and heat while whisking until it simmers and thickens (taste and add additional honey if desired for sweetness)
  • Toss cooked chicken with thickened sauce and serve immediately

Notes

  • Store leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days.
  • Reheat leftover chicken in the air fryer at 375 ℉ for 3-4 minutes to crisp up again, or on the stovetop in a skillet with a splash of water. Warm up the sauce separately on the stovetop or in the microwave in short bursts.
  • Cut the chicken into uniform-sized pieces to cook evenly and lightly spray with oil to crisp in the air fryer.
  • Flip halfway through cooking for the best results.
  • Ensure chicken reaches an internal temperature of 165 ℉.
  • If needed, thicken the sauce with additional slurry of equal parts water and tapioca flour or cornstarch.

Nutrition

Calories: 358kcal | Carbohydrates: 42g | Protein: 38g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 740mg | Potassium: 741mg | Fiber: 1g | Sugar: 31g | Vitamin A: 146IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg