Description
Discover how to make crispy, delicious Air Fryer Orange Chicken at home! Learn step-by-step tips for perfecting this easy, healthier twist on a takeout favorite.
Ingredients
- 1 pound (454 g) chicken breast cut into 1 inch cubes
- 1 tablespoon (15 ml) low sodium tamari or soy sauce
- 1 tablespoon (15 ml) cornstarch
- 3 tablespoon (45 ml) s plain gluten free breadcrumbs
- 2 cloves garlic minced
- 2 teaspoon (10 ml) fresh grated ginger or 1/2 teaspoon (3 ml) dried
- 1 tablespoon (15 ml) oil
- 1 cup (240 ml) orange juice
- 1 tablespoon (15 ml) orange zest
- 1/4 cup (60 ml) honey see notes
- 1/4 cup (60 ml) low sodium tamari or soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 2-3 teaspoon (13 ml) s sriracha or to taste
- 1 tablespoon (15 ml) cornstarch
- 2 tablespoon (30 ml) s water
Instructions
- Place the chicken cubes in a bowl and mix with the tamari. Allow them to marinate for around 15 minutes.
- Set your air fryer to 380 degrees Fahrenheit to preheat.
- Combine the chicken with cornstarch and breadcrumbs, ensuring that the breadcrumbs adhere better by adding them simultaneously with the cornstarch.
- Arrange the chicken pieces in a single layer inside your air fryer. Cook for about 10-14 minutes, making sure to flip them halfway through. The cooking time varies depending on the thickness of the chicken pieces; it is ready when the inside temperature is 165 Fahrenheit.
- As the chicken cooks, sauté the minced garlic in a pot with oil until it turns a light golden brown.
- Introduce all the remaining ingredients, except for the water and starch, and bring the mixture to a gentle simmer.
- Mix the cornstarch with water and incorporate it into the pot with the simmering sauce.
- Stir the mixture and let it simmer until it thickens. Once thickened, remove from heat and let it cool, which will aid in further thickening.
- Once the chicken is finished cooking (ensure to cut the largest piece to verify it’s thoroughly cooked), transfer it to a bowl and allow it to cool for a few minutes.
- Drizzle half of the sauce over the chicken and toss to coat evenly. This recipe yields a generous amount of sauce; I prefer adding about two-thirds to the chicken, saving the rest for serving.
- Enjoy the dish right away, pairing it with steamed broccoli, rice, or savoring it on its own!
Notes
- Coat chicken thoroughly with cornstarch and breadcrumbs for optimal crispinessnCarefully sauté garlic to prevent bitternessnUse fresh orange juice and zest for a vibrant citrus sauce