Mess Free Air-fryer Orange Chicken

This air-fryer orange chicken comes together in just a few quick mess free steps. It’s crispy and delicious and really lets the orange flavor be the star of the show.

There are so many recipes for orange chicken out there. I am sure I would happily eat each one, but I might not feel so good after. I find a lot of orange chicken recipes are full of sugar and lacking vegetables. For this reason I wanted to find a way to make orange chicken at home that would be both delicious and nutritious.

There were 3 goals I had in mind when creating this recipe. The first was keep the recipe mess free, the second was to use mainly the natural sweetness and flavor in oranges, and last I wanted to make my orange chicken veggie packed!

I searched for a long time to find a recipe for air fryer orange chicken. The problem with most of the recipes I found it that they took several steps to coat the chicken and it always left my fingers, the kitchen and the air-fryer a mess. Using a shake and bake method this orange chicken comes together mess free and is nice and crispy when mixed together with the sauce.

I wanted to make my orange chicken sauce full of natural orange sweetness and flavor. Using both the zest and juice of 2 oranges help the sauce be flavorful and delicious.

Servings of orange chicken from a restaurant or store are normally void of any fruit or vegetables. In order to keep this meat centered meal vegetable focused I add complementary vegetables like peppers, onions, and carrots. This adds to the nutrients and flavor of the meal in a way that leaves you feeling satisfied and nourished!

Ingredients for Air-fryer Orange Chicken

For the sauce:

• 2 oranges, zested and juiced
• 1 inch ginger, peeled and shredded
• 1 tablespoon or 2 cloves garlic
• 1-2 bell peppers
• 1 onion
• 2 carrots
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1 cup chicken broth or water

For the chicken:

• 1-2 lbs chicken boneless thighs is best but any boneless chicken will work.
• 1/2 cup corn starch
• 1/4 tsp paprika
• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt.

How to make air fryer orange chicken

About an hour before you begin cooking, cut and season the meat. Toss the chicken pieces in the corn starch and seasonings until they are fully coated. Put the chicken in fridge for at least a half hour to let it soak up the corn starch.

Once you are ready to cook, cut the onions and thinly slice the carrots (I like to use a mandoline). Then peel and shred or mince the ginger.

Add these ingredient to a pan and begin sauteing over medium heat.

Finish chopping the peppers and garlic (if using fresh), and zest the oranges.

Add peppers, orange zest, and garlic to the pan and continue cooking.

Place chicken in a single layer in the air fryer and cook for 10 minutes at 350. Reserve any extra corn starch to add to the sauce.

Juice the oranges. Add the juice, soy sauce, sugar, and water or broth to the pan and bring to a boil. Once the vegetables cook through add any leftover corn starch, let thicken then lower the heat.

Once the chicken is cooked through and golden brown, put it directly into the boiling sauce and let simmer for a minute to cook out any dry cornstarch flavor.

Serve over rice or along with your favorite Asian side dish.

Air-fryer Orange Chicken

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Cuisine Chinese

Servings 8

Equipment

• Air-fryer

Ingredients

  

For the sauce

• 2 oranges zested and juiced
• 1 inch ginger peeled and shredded
• 1 tablespoon garlic or 2 cloves
• 1-2 bell peppers
• 1 onion
• 2 carrots
• 1/4 cup soy sauce
• 1/4 cup sugar

For the chicken

• 1-2 lbs chicken boneless thighs is best but any boneless chicken will work.
• 1/2 cup corn starch
• 1/4 tsp paprika
• 1/4 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

 

• About an hour before you begin cooking, cut and season the meat. Toss the chicken pieces in the corn starch and seasonings until they are fully coated. Put the chicken in fridge for at least a half hour to let it soak up the corn starch.
• Once you are ready to cook, cut the onions and thinly slice the carrots (I like to use a mandolin). Then peal and shred or thinly dice the ginger.
• Add these ingredient to a pan and begin sauteing over medium heat.
• Finish chopping the peppers and garlic (if using fresh), and zest the oranges.
• Add the peppers, orange zest, and garlic to the pan and continue cooking.
• Place the chicken in a single layer in the air fryer and cook for 10 minutes at 350° F. Reserve any extra corn starch to add to the sauce.
• Juice the oranges. Add the juice, soy sauce, sugar, and water or broth to the pan and bring to a boil. Once the vegetables cook through, add any leftover corn starch, let thicken, then lower the heat.
• Once the chicken is cooked through and golden brown, put it directly into the boiling sauce and let simmer for a minute to cook out any dry cornstarch flavor.
• Serve over rice or along with your favorite Asian side dish.