This crispy air fryer orange chicken is full of flavor and so easy to make. It’s naturally gluten free, dairy free, refined sugar free and comes together in about 30 minutes.
I’m officially obsessed with my air fryer. It not only makes my life easier, but it makes everything taste better. This gluten free air fryer orange chicken is my favorite recipe to make and is coated in my favorite orange sauce, that to be honest, I could put on anything.
This recipe has a sweet yet tangy flavor, with perfect hints of spice from the sriracha and a crispy and crunchy coating. You can make it extra sweet or extra spicy, depending on your preference.
Orange chicken is definitely sweeter than something like sesame chicken, but I opted to make this recipe a bit healthier by only using honey to sweeten. You are welcome to add more honey or a bit of brown sugar.
Instructions
Add your cubed chicken breast to a bowl and toss with the soy sauce. Set aside to marinate for about 15 minutes.
Preheat your air fryer to 380 degrees Fahrenheit. Toss the chicken with the cornstarch, then toss with the breadcrumbs.
Add to your air fryer in a single layer. Cook for 10-14 minutes, tossing halfway. How long you need to cook it for just depends on how thick your chicken breasts were.
While the chicken is cooking, add the minced garlic to a pot with the oil. Saute until lightly golden brown.
Add all remaining ingredients aside from the water and starch and bring to a low simmer.
Whisk together the cornstarch and water and add to the pot with the sauce. Whisk together and let simmer until thick. Remove from the heat and let cool which will help it thicken further.
When the chicken is done (be sure to cut into the largest piece to ensure it is cooked all the way through) add to a bowl and cool for just a couple of minutes.
Pour half of the sauce on top and toss to combine. This recipe makes quite a bit of sauce, I like to add probably 2/3 of it to the chicken, then reserve the rest for serving. Serve immediately to maintain the crispiness of the chicken!
Serving suggestions
I love to serve this air fryer orange chicken with steamed broccoli and jasmine rice. It’s also delicious with cauliflower rice for a lighter or paleo friendly option.
This recipe makes quite a bit of sauce, so I suggest only adding about 2/3 of it to the actual chicken, then saving the rest for serving. It’s perfect drizzled over some steamed or roasted broccoli to add a little more flavor!
Frequently asked questions
Does it keep? To be honest, not really! I know that’s probably not the answer you want to hear, but this air fryer orange chicken really is best served immediately. It will lose its crisp after an hour or so of sitting out.
If you do have extra, you can store it in the fridge for up to 2 days, then reheat on the stove. It won’t have the same crispy coating as it will immediately after it cooks, but it’ll still be delicious!
Can I make it paleo? Yes! Simply sub the cornstarch for arrowroot or tapioca and leave out the breadcrumbs. You can also sub the soy sauce for coconut aminos.
Can I make it in the oven? Yes! If you don’t have an air fryer, you can easily make this orange chicken in the oven. Follow all of the steps as usual, then bake at 400 for 20-25 minutes or until completely cooked through.
How do you prevent it from getting soggy? The best thing to do is just serve it immediately. Once the sauce and chicken are combined, the crispy coating will wear off pretty quickly. It helps to let the chicken and sauce cool for about 10 minutes before combining the two.
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Air Fryer Orange Chicken
by: claire cary
Ingredients
Chicken
- 1 pound chicken breast cut into 1 inch cubes
- 1 tablespoon low sodium tamari or soy sauce
- 2 tablespoons corn or tapioca starch
- 3 tablespoons gluten free (or regular) breadcrumbs plain with no extra seasonings
Sauce
- 2 cloves garlic minced
- 2 teaspoon fresh grated ginger or 1/2 teaspoon dried
- 1 tablespoon oil
- 1 cup orange juice
- 1 tablespoon orange zest
- ¼ cup honey see notes
- ¼ cup low sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 2-3 teaspoons sriracha or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Add your cubed chicken breast to a bowl and toss with the soy sauce. Set aside to marinate for about 15 minutes.
- Preheat your air fryer to 380 degrees Fahrenheit.
- Toss the chicken with the cornstarch, then toss with the breadcrumbs.
- Add to your air fryer in a single layer. Cook for 10-14 minutes, tossing halfway. How long you need to cook it for just depends on how thick your chicken breasts were.
- While the chicken is cooking, add the minced garlic to a pot with the oil. Saute until lightly golden brown.
- Add all remaining ingredients aside from the water and starch and bring to a low simmer.
- Whisk together the cornstarch and water and add to the pot with the sauce.
- Whisk together and let simmer until thick. Remove from the heat and let cool which will help it thicken further.
- When the chicken is done (be sure to cut into the largest piece to ensure it is cooked all the way through) add to a bowl and cool for just a couple of minutes.
- Pour half of the sauce on top and toss to combine. This recipe makes quite a bit of sauce, I like to add probably 2/3 of it to the chicken, then reserve the rest for serving.
- Serve immediately with steamed broccoli, rice or enjoy as is!
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