Air Fryer Orange Chicken
Servings 4 people
Ingredients
For the Chicken:
- 1 pound (453 grams) chicken breasts cut into 1” chunks
- 1 large egg (50 grams, out of shell) beaten with a splash of water
- ½ cup (60 grams) cornstarch or tapioca starch
For the Orange Sauce:
- ½ cup (120ml) orange juice
- ¼ cup (60ml) soy sauce or coconut aminos for paleo
- 1 tablespoon rice vinegar
- 1 tablespoon orange zest
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon cornstarch or tapioca starch for paleo
- red pepper flakes to taste
Instructions
For the Chicken:
- Spray or grease the air fryer basket with olive oil and set aside.
- Place the beaten egg in a large bowl and the cornstarch in another.
- Dip the chicken, piece by piece, into the egg followed by the cornstarch.
- Place the breaded chicken in the air fryer and cook at 37 °5 (190 °C) for 12-14 minutes, or until the chicken is golden brown on the outside. The internal temperature should be 165 °F (74 °C).
- Let the chicken cool for 5 minutes before saucing. That prevents it from getting soggy.
For the Orange Sauce:
- Mix all the ingredients in a small saucepan over medium heat.
- Bring to a boil and reduce the heat to low.
- Cook until the sauce has thickened and can coat the back of a spoon, about 2 minutes.
- Set aside to cool for at least five minutes before saucing the chicken.
- Once the chicken and sauce have cooled just a bit, add them both to a large bowl and toss to combine.
- Garnish with green onion, parsley, and/or sesame seeds. Enjoy immediately.