Orange chicken is a sauce dish wearing a fried coating, and the air fryer handles the coating half honestly: cornflour, a spray of oil, hard heat. The sauce reduces in a pan in the meantime, built on real orange juice rather than orange flavouring, which is why it tastes brighter than the takeaway version.
Everything you need
- 600 g chicken breast, cut into 3 cm pieces
- ⅓ cup (40 g) cornflour (cornstarch)
- ¾ tsp fine salt
- ½ cup (124 g) orange juice
- 2 tbsp (43 g) honey
- 2 tbsp (32 g) soy sauce
- 1 tbsp (15 g) rice vinegar
- 2 cloves garlic, crushed
- 2 tsp cornflour (for the sauce)
- 1 tbsp (9 g) sesame seeds
- oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the chicken dry and toss it with the ⅓ cup cornflour and the salt until every piece has a thin, even coat.
For this step
- 600 g chicken breast
- ⅓ cup (40 g) cornflour (cornstarch)
- ¾ tsp fine salt
- 2 tsp cornflour (for the sauce)
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Spray the pieces all over with oil and lay them in a single layer.
For this step
- oil spray
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Air fry for 10 to 12 minutes, shaking and re-spraying any floury patches at 6 minutes, until golden and cooked through.
For this step
- oil spray
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Meanwhile whisk the orange juice, honey, soy, vinegar, garlic and the 2 teaspoons cornflour in a small pan.
For this step
- ⅓ cup (40 g) cornflour (cornstarch)
- ½ cup (124 g) orange juice
- 2 tbsp (43 g) honey
- 1 tbsp (15 g) rice vinegar
- 2 cloves garlic
- 2 tsp cornflour (for the sauce)
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Simmer the sauce over medium heat, whisking, for 2 to 3 minutes until it turns glossy and coats a spoon.
For this step
- 2 tbsp (32 g) soy sauce
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Toss the hot chicken through the sauce, scatter with sesame seeds and spring onion, and serve over rice immediately.
For this step
- 600 g chicken breast
- 2 tbsp (32 g) soy sauce
- 1 tbsp (15 g) rice vinegar
- 1 tbsp (9 g) sesame seeds
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Sauce the chicken at the last second. The coating starts softening the moment it meets liquid, so the gap between tossing and eating should be short.
- Zest the orange into the sauce before juicing it. The zest carries more orange flavour than the juice does.
Make it your own
- Swap the orange juice for pineapple juice for a sweet and sour lean.
- Add ½ teaspoon of chilli flakes to the sauce for the spicy version.
Storing & reheating
Best immediately. Leftovers keep 2 days with the chicken and sauce stored separately, re-crisping the chicken at 190°C for 3 minutes before tossing.
Frequently asked
How do you keep orange chicken crispy?
Keep the sauce thick, toss at the last moment, and serve straight away. A watery sauce or a sauced bowl that sits will soften any coating, fried or air fried.
Can I use chicken thighs instead of breast?
Yes. Thighs take 12 to 14 minutes and stay juicier. Breast is closer to the classic takeaway texture.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.