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Orange Chicken

By: Admin
Region: Others
Dish:Non Vegetarian - Chicken
Servings: 6
Time to Prepare: 10 Mins


-2 lb. skinless, boneless chicken breasts, cut into 1" pieces
-1/2 tsp. kosher salt
-1/4 tsp. freshly ground black pepper
-2 large eggs
-1/4 c. all-purpose flour
-1/2 c. plus 1 tbsp. cornstarch
-Olive oil cooking spray
-1 1/2 c. orange juice
-1/4 c. packed light brown sugar
-2 tbsp. low-sodium soy sauce or tamari
-2 tbsp. rice vinegar
-2 cloves garlic, minced
-1/2 tsp. minced fresh ginger
-1/4 tsp. crushed red pepper flakes
-2 tsp. toasted sesame oil
-Sliced scallions and toasted sesame seeds, for serving


- In a medium bowl, pat chicken dry with paper towels; season with salt and black pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and 1/2 cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off any excess.

- Coat an air-fryer basket with cooking spray. Working in batches, arrange chicken in a single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway through and spraying with cooking spray, until golden brown and cooked through, about 10 minutes. Transfer chicken to a clean large bowl.

- In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.

- Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger, and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced, about 10 minutes (you should have about 1 1/4 cups sauce). Add oil and stir to combine.

- Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

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