Air Fryer Orange Chicken

Air Fryer Orange Chicken

This flavourful, crispy orange chicken cooked in an air fryer is really simple to prepare. It assembles in roughly 30 minutes and is naturally devoid of processed sugar, dairy, and gluten.

My air fryer has officially become my obsession. It improves the taste of everything in addition to making my life easier.My favourite recipe for gluten-free air fryer orange chicken is covered in my favourite orange sauce, which I could honestly eat on anything.

Ingredients For Air Fryer Orange Chicken

  1. One pound of 1 inch-long cubed chicken breast
  2. One tablespoon of low-sodium soy sauce or tamari
  3. Two tablespoons of cornflour or tapioca starch
  4. 3 tablespoons of plain, unseasoned breadcrumbs (gluten-free or standard)


  1. Minced garlic cloves
  2. Two teaspoons of fresh or half-tea spooned dried ginger
  3. One tablespoon of oil
  4. A cup of orange juice
  5. One tablespoon of orange zest
  6. One-fourth cup of honey (see notes)
  7. One-fourth cup of low-sodium tamari or soy sauce
  8. One tablespoon of rice vinegar
  9. Two to three teaspoons of sriracha or to taste
  10. One tablespoon cornflour and two tablespoons of water

Instructions For Air Fryer Orange Chicken

  1. Place the cubed chicken breast in a bowl and pour the soy sauce over it. Allow to steep for approximately fifteen minutes.
  2. Place the cubed chicken breast in a bowl and pour the soy sauce over it. Allow to steep for approximately fifteen minutes.
  3. Set the temperature of your air fryer to 380 degrees F.
  4. Mix the cornflour and breadcrumbs together and toss the chicken again.
  5. Place in a single layer inside your air fryer. Saute for 10 to 14 minutes, rotating midway. The thickness of your chicken breasts will determine how long you cook them for.
  6. Add the minced garlic to a pot with the oil and simmer while the chicken cooks. Sauté till very pale gold in colour.
  7. Bring to a gentle simmer after adding all the other ingredients, excluding the water and starch.
  8. Add the cornflour and water mixture to the pot along with the sauce and whisk to combine.
  9. Mix well and boil until thickened. Take off the heat and allow it to cool, which will aid in the thickening process.
  10. After the chicken is cooked completely, transfer it to a bowl and let it cool for a short while (be sure to chop into the largest piece).
  11. Top with half of the sauce and toss to mix. This recipe yields a large amount of sauce; I like to use around two thirds of it for the chicken and save the remainder for serving.
  12. Accompany right away with steaming broccoli, rice and enjoy it!


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