Air-Fryer Orange Chicken
Healthier air-fryer orange chicken. Crispy chicken coated with luscious thick zingy orangy sauce. Yum! No frying mess or smell in the kitchen, and it's even faster. With my ziploc-shake-coat method, it's even easier to coat the chicken pieces.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 lb boneless, skinless chicken thighs ((675 g), cut into bite-size pieces)
- 2 tbsp less salt soy sauce
- 1/2 tsp salt
- 2 tsp toasted sesame oil
- 1 cup all-purpose flour ((130 g))
- 1 cup corn starch ((130 g))
- 1/2 tsp salt
- 1 tsp white pepper powder
- 2 large eggs
- 1 thumb-size ginger (, minced)
- 4 garlic cloves (, minced)
- 1+1/2 cup orange juice ((375 ml))
- zest of 1 orange
- 2 tbsp sugar
- 1 tbsp less salt soy sauce
- 1 tbsp vinegar
- 1 tbsp sriracha
- 1 tbsp corn starch
- 1 tbsp water
Instructions
- 1
Mix chicken and all of the marinade ingredients in a bowl for minimum of 20 minutes.
- 2
In a big ziploc bag (4.5-6 liter works great), add all of the coat mixture ingredients, except for eggs, and shake well to mix. Whisk the eggs with some salt in a bowl, set aside.
- 3
Put the chicken into the ziploc bag, seal it, and shake well so that each piece is fully coated with the flours mixture. Now put the chicken in the egg mixture, mix everything well with a wooden spoon.
- 4
Place the chicken back into the ziploc bag, letting the excess egg mixture off, as you do so. Try not to put them so much on top of each other. Seal the bag, and shake well so the chicken is coated again with the flours mixture.
- 5
Line the air-fryer basket with parchment paper. Lay chicken pieces in a single layer and spray some oil to cover all of the chicken coatings. Air-fry for 8 minutes at 400ºF (200ºC). Flip the chicken, spray again with some oil and continue cooking for another 8 minutes.
- 6
You might do this in batches. Place the chicken on a rack meanwhile.
- 7
Heat a wok with some oil. Add in ginger and garlic, and fry until they're golden brown. Add in the rest of the sauce ingredients. Bring to a boil and cook until the sugar is dissolved.
- 8
Make the slurry by mixing the ingredients in a bowl. Add into the wok while stirring, and the sauce will thicken. Continue cooking for a minute.
- 9
Finally, add in the chicken and coat each piece well with the sauce. Serve with some rice, sprinkles of sesame seeds, and chopped spring onion. Enjoy!