Better than Takeout Air Fried Orange Chicken

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Better than Takeout Air Fried Orange Chicken

This homemade, better than takeout Orange Chicken skips the deep frying, but not the flavor. The chicken is unbelievably crispy and smothered in a simple yet delicious orange sauce.

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American, Chinese

Keyword: Air fried, Copycat, High Protein

Servings: servings

Calories: 543kcal

Author: Jenna

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

US Customary - Metric

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

Note 1: Shaoxing wine is a Chinese cooking wine that helps tenderize meats and is great for emphasizing the flavors of other ingredients in a dish. It also adds a subtle sweetness to marinades or sauces. You can find it at Asian supermarkets (or on Amazon, although it's MUCH less affordable). You can also skip it, but I highly recommend using it in this recipe.

Note 2: Potato starch absorbs less water than cornstarch, so it creates a crispier coating, especially when frying in an air fryer. I always use potato starch in this recipe for airy, perfectly crunchy chicken.

Note 3: For a lower calorie option, you can use any low calorie sweetener of choice in this recipe. My favorite are these Monk Fruit Drops. Because it's much sweeter than brown sugar, start with less and add more to taste.

Note 4: I always serve Orange Chicken with a green vegetable such as bok choy or broccoli. I like to sauté it with a little avocado oil, salt and lots of garlic.

Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.

Macros per serving: 536 calories/57g protein/53g carbs/9g fat (chicken only)

670 calories/59g protein/85g carbs/9g fat (with 45g dry white rice, cooked)

Nutrition