This Air Fryer Orange Chicken will become a regular in your dinner rotation. Ditch the oil but not the flavor in this sweet and sour classic your whole family will love.
Total Time
45min
4.4
5 Ratings
Author: Dash of Sanity
Servings:
4
Ingredients
Chicken
•
2
lb
Boneless, Skinless Chicken Breasts
•
1
cup
Corn Starch
•
1
pinch
Ground Black Pepper
•
1/4
tsp
Ground Ginger
•
1/4
tsp
Ground Nutmeg
•
1/8
tsp
Dried Thyme
•
1/8
tsp
Dried Sage
•
1/8
tsp
Paprika
Orange Sauce
•
4
tbsp
Water
•
2
tbsp
Corn Starch
•
4
Oranges
, zested, juiced
•
1/2
cup
Granulated Sugar
•
2
cloves
Garlic
, minced
or 1/4 tsp Garlic Powder
•
1/4
tsp
Ground Ginger
•
2
tbsp
Rice Vinegar
•
2
tbsp
Soy Sauce
•
1/2
tsp
Crushed Red Pepper Flakes
•
4
tbsp
Chopped
Scallions
Cooking Instructions
1.
In a large Ziplock bag, mix the Corn Starch (1 cup), Ground Black Pepper (1 pinch), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Dried Thyme (1/8 tsp), Dried Sage (1/8 tsp), and Paprika (1/8 tsp). Seal and shake up to mix.
2.
Cut the Boneless, Skinless Chicken Breasts (2 lb) into 1-inch cubes and add to the bag of corn starch, seal, and toss chicken until all the pieces are well coated. Remove chicken from the bag, making sure to remove any excess cornstarch.
3.
Place the chicken in your air fryer and cook until the chicken is cooked to an internal temperature of 165 degrees F (74 degrees C). Follow your air fryer manual.
4.
Make the sauce while the chicken is cooking. Whisk together Water (4 tbsp) and Corn Starch (2 tbsp) and set aside.
5.
In a pan over medium heat, whisk together the juice from Oranges (4), Granulated Sugar (1/2 cup), Soy Sauce (2 tbsp), Rice Vinegar (2 tbsp), Garlic (2 cloves), Ground Ginger (1/4 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Simmer for 3 minutes.
6.
Add the cornstarch slurry and whisk in, cooking for 5 minutes or until thickened. Remove from heat and stir in the Scallions (4 tbsp) and Orange Zest.
7.
Toss the cooked chicken into the sauce and serve.
Nutrition Per Serving
CALORIES
443
FAT
3.2 g
PROTEIN
47.3 g
CARBS
53.1 g
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