Air Fryer Orange Chicken
Servings: 2

1 pound boneless skinless chicken breasts or chicken thighs
2 tablespoons cornstarch or potato starch

For the Orange Sauce:
1/2 cup orange juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon ground ginger or 1/2 teaspoon freshly grated ginger
dash of red pepper flakes
zest of one orange
2 teaspoons cornstarch mixed with 2 teaspoons water

Optional to serve:
green onions chopped
sesame seeds

Preheat air fryer to 400 degrees.

Combine chicken pieces and cornstarch into a bowl and mix until chicken is just fully coated (see notes below about not overcoating them).*

Cook chicken for 7-9 minutes shaking the basket halfway through or until chicken is just at or above 165 degrees internally.

Meanwhile, combine the orange juice, brown sugar, rice wine vinegar, soy sauce, ginger, red pepper flakes, and orange zest into a small saucepan on medium heat.

Bring mixture to a simmer and simmer for 5 minutes.

Mix cornstarch and water together in a small bowl and add it to the orange sauce.

Let simmer for one additional minute while stirring then immediately remove from heat.

Remove chicken from the air fryer and combine with sauce.

Top with green onions and sesame seeds if desired and enjoy immediately!


*Notes
Place the cubed chicken into a bowl or Ziploc bag and add in the cornstarch or potato starch. Mix or shake to combine and coat the chicken evenly.

I recommend adding half the cornstarch at first and adding a little at a time to ensure there is no extra cornstarch in there. You want just enough to cover the chicken.

This recipe will make just enough sauce to coat the chicken. If you would like extra sauce for a full stir fry, you can double the recipe.