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Orange Chicken has become a staple of Chinese-American cuisine since its creation in the 1980s. It was adapted from Chen Pi Ji, a stir-fried dish made with dried orange peels and chilies. To suit American tastes, the chicken was breaded and fried, and the sauce was made thicker and sweeter. Many restaurants now rely on corn syrup and orange food coloring to achieve the signature color and flavor of the dish.
This homemade version is packed with orange flavor from both the juice and the zest, and skips the corn syrup. The sauce is still thick and a little sweet, but the ingredient swaps make it a healthier alternative to takeout versions. This recipe is a must try for anyone who loves to recreate their favorite restaurant dishes at home with simple, fresh ingredients.
After many trials, I’ve cracked the code to perfectly crispy chicken in the air fryer. No heating oil, no deep frying, no mess to clean up. Just golden, crispy chicken with that satisfying crunch.
The key is potato starch. It creates a lighter, airier coating than cornstarch, so I never use cornstarch in this recipe and don’t recommend you do, either. It’s also very important that you work quickly when tossing the chicken in the orange sauce, or it will absorb the sauce and soften. It will still be delicious, but not as crispy.
My favorite way to serve Orange Chicken is with rice and a green veggie sautéed with lots of garlic. My favorites are broccoli, green beans or bok choy, but you can use whatever you like or have on hand.
Better than Takeout Air Fried Orange Chicken
Equipment
- 1 air fryer (you can use the oven too)
- 1 large sauté pan or skillet
- 2 bowls
Ingredients
Marinade and Chicken
- 1 lb chicken breast, cubed
- ½ tsp orange zest
- 2 cloves garlic, grated or crushed
- ¼ tsp ginger, grated
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine (see Note 1)
- ½ tsp white pepper
- ½ tsp salt
- 1 large egg white (about 35g)
- ½ cup potato starch (not cornstarch; see Note 2)
- Cooking spray
Orange Sauce
- ½ cup freshly squeezed orange juice, from about 3 oranges
- 2 tsp orange zest, from about 1 orange
- ¼ tsp ginger, grated
- 1 tbsp light soy sauce
- 2 tbsp brown sugar, or sweetener of choice (see Note 3)
- ¼ tsp MSG, optional but recommended
- 1 tbsp potato starch
- 2-3 tbsp water
For Serving
- White rice
- Vegetables of choice, such as bok choy or broccoli (see Note 4)
- Green onions, thinly sliced
Instructions
Chicken and Marinade
- In a medium bowl or container, combine the chicken breast, orange zest, garlic, ginger, white pepper, salt, soy sauce, Shaoxing wine and egg white then mix until well combined
- Cover and marinate for at least 30 minutes or up to overnight
- Add the potato starch to a shallow bowl; coat the chicken pieces in potato starch, pressing to ensure each side is coated
- Let the chicken pieces rest for 5 minutes then spray with avocado oil – spray the air fryer rack too so the chicken doesn't stick or use parchment paper
- Air fry at 375°F for 8 minutes
- Flip the chicken, spray with a little more oil then air fry at 410℉ for 8-10 minutes or until golden and crispy
Orange Sauce
- In a bowl or measuring cup, combine the orange juice, orange zest, ginger, soy sauce, brown sugar and MSG and whisk until combined
- Add the mixture to a large sauté pan or skillet
- In a separate bowl, whisk together the tbsp of potato starch and 2 tbsp water
- Pour the starch slurry into the pan and whisk – it will thicken quickly so add 1-2 tbsp more water if needed
- Add the chicken and quickly toss to coat so the chicken stays crispy and does not soften in the sauce
- Serve with white rice, veggies of choice and top with green onions
Notes
Nutrition
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