Air Fryer Orange Chicken
Why this recipe works
- Crisp without deep-frying: Cornflour gives the chicken a light coating that crisps well in the air fryer.
- Balanced glaze: Orange juice, rice vinegar, soy sauce and honey create a sauce that is sweet, tangy and savoury rather than one-note.
- Efficient workflow: The sauce simmers while the chicken cooks, keeping the recipe practical for a weeknight dinner.
Get the most out of this recipe
Texture tips
- For the crispiest chicken: Air fry in a single layer and cook in batches if needed so the coating can crisp instead of steaming.
- Sauce just before serving: Toss the chicken with the glaze at the end, while both are hot, to keep the coating as crisp as possible.
Ingredient notes
- Chicken thighs stay tender: Boneless, skinless thighs are well suited to air frying because they remain juicy even as the coating browns.
- Adjust the tang: Rice vinegar keeps the orange glaze bright; use a little extra if the sauce tastes too sweet.
- Honey alternatives: Maple syrup can replace honey for a slightly deeper sweetness in the glaze.
Common mistakes
- Stopping the sauce too early: Let the glaze simmer until it is glossy and thick enough to coat the back of a spoon, otherwise it will slide off the chicken.
- Letting the chicken dry out: Cook just until the pieces are crisp, golden in spots and cooked through; bite-sized thigh pieces do not need a long finish.
Make-ahead tips
- Make the sauce ahead: The orange glaze can be simmered in advance and gently rewarmed before tossing with freshly cooked chicken.
- Best texture for leftovers: If preparing ahead, keep the chicken and sauce separate where possible, then combine after reheating.
- Reheating: Reheat leftovers in the air fryer at 180°C (355°F) for 5 to 8 minutes until piping hot; the coating will be softer once sauced.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken thighs into bite-sized pieces. Put the cornflour in a bowl and toss the chicken until evenly coated.
- Preheat the air fryer to 200°C (390°F). Air fry the chicken in a single layer for 12 to 15 minutes, turning halfway, until crisp, deeply golden in spots, and cooked through.
- While the chicken cooks, finely grate the garlic and ginger. In a small saucepan, whisk together the orange juice, soy sauce, rice vinegar, honey, sesame oil, garlic and ginger.
- Bring the sauce to a simmer over medium heat and cook for 5 to 8 minutes, whisking often, until glossy and thick enough to coat the back of a spoon. Keep it on a very low heat while you finish the chicken if needed.
- Thinly slice the spring onion. Add the hot chicken to the saucepan and toss to coat thoroughly in the sticky sauce. Serve straight away, finished with the spring onion.
Recipe notes
Tips
- For maximum crispness, air fry the chicken in batches so the pieces are not crowded.
- If the sauce thickens too much before the chicken is ready, whisk in a splash of orange juice and warm gently until glossy again.
- For food safety, make sure the chicken is cooked through with no pink remaining; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Honey with Maple syrup for a slightly deeper sweetness.
- Replace Rice vinegar with White wine vinegar for a sharper tang.
Storage
- Refrigerate up to 3 days
- Cool and refrigerate airtight. Reheat in the air fryer at 180°C (355°F) for 5 to 8 minutes until piping hot; the chicken will be less crisp once sauced, but the air fryer helps revive the texture.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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