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This air fryer orange chicken is a delicious and healthy alternative to takeout! The chicken is crispy outside and juicy and flavorful inside. My homemade orange sauce tastes zesty, fresh, and naturally sweet. This recipe is gluten-free and easy!
I love orange chicken! It’s one of the first dishes I started eating as a student in the US. This homemade version is lighter and tastes amazing! It’s quick, easy, and great for meal prep.
Ingredients
The star of this gluten free orange chicken dish is my orange sauce, made with pantry staples. It tastes zestier and fresher than store-bought and is not overly sweet.
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For the chicken:
- Boneless skinless chicken breasts: Diced to 1-inch cubes.
- Substitution: You can also use chicken thighs. (Check the recipe card for frying times.)
- Soy sauce: For salty, umami flavor.
- Substitution: Use coconut aminos to keep this recipe gluten-free.
- Coarse sea salt
- Baking soda: Just a pinch to help tenderize the chicken—you won’t taste it!
- Garlic powder
- Olive oil: This helps to keep the chicken moist and crisp up nicely.
- Potato starch: Used to coat the chicken so it crisps up nicely.
- Substitution: Tapioca starch also works.
For the homemade orange sauce:
- Orange juice: Use store-bought, pulp-free for ease and maximum flavor.
- Soy sauce or coconut aminos for gluten-free.
- Brown sugar or sweetener of choice
- Substitutions: Honey or maple syrup work, too.
- Coarse sea salt
- Zest of a small orange, plus orange slices for serving.
- Garlic cloves and fresh ginger (grated)
- Apple cider vinegar for a bit of tanginess.
- Substitution: Or distilled white vinegar.
- Tapioca starch to thicken the sauce.
- Substitution: Or potato starch
How to make air fried orange chicken
This air fried orange chicken is so easy to make. Quickly marinate the chicken, make the sauce, and air fry for 8 minutes. Combine with the sauce, and voila!
- Prepare the Chicken: Dice the chicken breasts into 1-inch (2.54 cm) cubes. In a medium bowl, mix with soy sauce, salt, baking soda, garlic powder, olive oil, and starch. Marinate in the fridge while preparing the sauce.
- Prepare the Orange Sauce: Mix orange juice, soy sauce, sugar, salt, orange zest, garlic, ginger, vinegar, and starch in a bowl. Stir until the starch dissolves completely and set aside.
- Air Frying Time: Prep the air fryer basket with olive oil spray. Place the chicken pieces in the basket in a single layer with space between. Spray more oil on top so the chicken crisps up. Air fry at 380°F (193°C) for 8 minutes without flipping, then check for doneness.
- Thicken the Sauce: Heat a small saucepan over medium-high heat. Add the orange sauce and stir until it thickens, about 1-2 minutes. Be careful not to over-reduce the sauce.
- Combine and serve: Add the air-fried chicken to the pan and toss to coat evenly with the sauce. Cook for about 30 seconds, then turn off the heat. Garnish with scallions, toasted sesame seeds, and orange slices. Serve hot or warm.
Oven method
For Baking Orange Chicken: Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, flipping halfway for even crispiness. Arrange the chicken in a single layer on a parchment-lined or lightly greased baking sheet to prevent sticking.
Good to know
Tips for keeping the chicken crisp
- Use the Right Amount of Starch: Stick to the starch measurement in the recipe. Too little starch won’t give you a nice crispy coating, while too much can lead to uneven frying, white spots, or a gloopy texture.
- Toss with Sauce Just Before Serving: To keep the chicken crisp, only combine it with the orange sauce right before serving. This way, the coating stays crunchy for longer.
- Avoid Double Frying: Since this recipe uses chicken breast, double frying can make it dry. If you prefer double frying, consider using chicken thighs instead.
Make a meal bowl
Crispy air fryer orange chicken is amazing in a meal bowl with rice and your favorite veggies. Add soup or pickled veggies for a larger family-style meal. Here are some pairings to try:
- Rice: Keep things simple with this air fryer rice. For the full takeout experience, try my air fryer fried rice, too!
- Veggies: Frozen broccoli in air fryer is a classic pairing made simple! Or try my air fryer zucchini and squash. For a stovetop option, go with this broccoli with garlic sauce.
- Soups and sides: Asian pickled cucumbers or pickled daikon are tangy and delicious—a perfect complement to the sweet sauce. For soups, try my napa cabbage soup or this easy bok choy soup, ready in just 20 minutes!
Make-ahead & Storage
- Make-ahead: Save time by marinating the chicken and preparing the orange sauce up to 3 days in advance. Store them separately in the fridge until you’re ready to cook.
- Storage: Keep leftover chicken and orange sauce in separate airtight containers.
- Chicken: The chicken stays good in the refrigerator for up to 1 week
- Orange sauce: The sauce lasts 4 days or can be frozen for up to 3 months.
- Reheating leftovers: Reheat the chicken in the air fryer at 380°F (193°C) for 5 minutes or or in the oven at 425°F (218°C) for 6-8 minutes. Warm the sauce separately on the stovetop and combine right before serving.
More recipes using orange
Looking for more tangy and delicious orange recipes? Give these healthy Asian recipes a try!
- Paleo orange chicken is a healthy baked version of this classic takeout dish—great for meal preppers looking for a healthy twist!
- Panda Express orange chicken is a copycat version of the restaurant favorite, made healthier at home.
- Mandarin orange chicken salad is a light and refreshing salad with a creamy and delicious Paleo Asian peanut sauce dressing.
- Maple orange roasted spatchcock chicken is a juicy, crispy, sweet, and savory favorite!
Recipe Card
Air fryer orange chicken recipe
Skip the takeout and try this healthier version of orange chicken! Crispy, juicy chicken in a homemade orange sauce – delicious & gluten-free.
Ingredients
For the chicken:
- 1 lb chicken breasts diced into 1-inch (2.54 cm) cubes
- ½ tbsp soy sauce or 1 tbsp coconut aminos
- ¼ tsp coarse sea salt
- ½ tsp baking soda
- ¼ tsp garlic powder
- 1.5 tbsp olive oil
- 5-6 tbsp potato starch or tapioca starch
Orange sauce: (makes ¾ cup of sauce)
- ½ cup store-bought orange juice pulp-free
- 1 tbsp soy sauce or 3 tbsp coconut aminos
- 3 tsp coconut brown sugar
- 1 tsp coarse sea salt
- 1 small orange zest plus a few orange slices for garnish
- 0.7 oz garlic cloves grated (about 4 large cloves)
- 0.5 oz ginger grated
- 2.5 tbsp apple cider vinegar or distilled white vinegar
- 1 tsp tapioca starch or potato starch
Suggested serving options:
- Broccoli florets blanched or microwaved
- 2 bulb scallion chopped
- Steamed white rice
- Toasted white sesame seeds
Instructions
Prepare the Chicken:
- Dice the chicken breasts into 1-inch (2.54 cm) cubes. In a large bowl, mix the chicken with the soy sauce (or coconut aminos), sea salt, baking soda, garlic powder, olive oil, and starch. Refrigerate while you prepare the sauce.
Prepare the Orange Sauce:
- In a separate bowl, combine all the ingredients from the orange juice to the starch. Stir well to dissolve the starch and set aside.
Air Fry the Chicken:
- Spray the air fryer basket with oil. Place the chicken pieces in the basket, leaving space between them. Spray more oil on top of the chicken pieces until you don’t see any white spots —this step is essential for crispy results.
- Air fry at 380°F (193°C) for 8 minutes. There’s no need to flip the chicken. Check to make sure the chicken is cooked through. Repeat until all the chicken is air-fried.
Thicken the Orange Sauce:
- Preheat a large sauté pan over medium-high heat until warm. Pour in the orange sauce and stir with a wooden spoon until it thickens, about 1-2 minutes. Be careful not to over-reduce it.
Combine with sauce:
- Add the cooked chicken to the pan and toss to coat evenly, about 30 seconds. Turn off the heat.
To serve:
- Add the chicken to individual serving bowls with rice and broccoli florets. Garnish with scallions, toasted sesame seeds, and orange slices. Serve hot or warm.
Notes
- Make-Ahead: Marinate the chicken and prepare the orange sauce. Store them separately in the fridge for up to 3 days before cooking.
- Storage: Keep chicken and sauce in separate airtight containers. Store chicken leftovers in the fridge for up to 1 week. Use the orange sauce within 4 days or freeze it for up to 3 months.
- Reheat: Reheat orange chicken in the air fryer at 380°F (193°C) for 5 minutes or in the oven at 425°F (218°C) for 6-8 minutes.
- If using chicken thighs: For boneless, skinless chicken thighs, air fry at 400°F (204°C) for 8 minutes on the first side and 4 minutes on the second side.
Nutrition
Serving: 1serving, Calories: 257kcal, Carbohydrates: 18g, Protein: 26g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1386mg, Potassium: 646mg, Fiber: 1g, Sugar: 5g, Vitamin A: 109IU, Vitamin C: 23mg, Calcium: 33mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This Orange chicken is SO delicious. My two grandsons gobbled it up and begged for more. It is so easy to me make . No more Take out here!! This is not only tastier but so inexpensive to make.
Five Stars!!
Perfect! They are so lucky to have you!