📝 About This Recipe
Skip the takeout and embrace these vibrant, golden-brown nuggets of joy that deliver all the sticky-sweet satisfaction of the classic Chinese-American dish without the heavy oil. Each morsel of tender chicken is double-dredged for maximum crunch and then tossed in a glossy, aromatic glaze made with fresh orange zest and a hint of ginger. It's a modern, healthier take on a beloved favorite that perfectly balances citrus brightness with a savory umami punch.
🥗 Ingredients
The Chicken & Coating
- 1.5 pounds Chicken breast (cut into 1-inch bite-sized pieces)
- 1/2 cup Cornstarch (divided for dredging)
- 1/4 cup All-purpose flour
- 1 large Egg (beaten)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt and black pepper (to taste)
- 1 Avocado oil spray (high smoke point oil for misting)
The Signature Orange Glaze
- 3/4 cup Fresh orange juice (about 2 large oranges)
- 1 tablespoon Orange zest (freshly grated)
- 3 tablespoons Soy sauce (low sodium preferred)
- 2 tablespoons Rice vinegar
- 1/4 cup Brown sugar (packed)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 2 cloves Garlic (minced)
- 1/2 teaspoon Red pepper flakes (adjust for desired heat)
- 1 teaspoon Sesame oil (toasted)
For Garnish
- 2 stalks Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels. This is crucial for achieving a crispy exterior.
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2
In a medium bowl, whisk together the flour, 1/4 cup of the cornstarch, garlic powder, salt, and pepper.
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3
In a separate small bowl, beat the egg. Dip the chicken pieces into the egg, then dredge them in the flour mixture until well-coated.
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4
Preheat your air fryer to 400°F (200°C) for about 3-5 minutes.
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5
Lightly grease the air fryer basket. Place the chicken in a single layer, ensuring they aren't touching to allow air circulation. You may need to work in batches.
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6
Generously spray the top of the chicken with oil spray. Air fry for 12-15 minutes, flipping halfway through and spraying any dry flour spots with more oil.
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7
While the chicken is air frying, combine the orange juice, zest, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes in a small saucepan.
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8
Bring the sauce to a simmer over medium heat, whisking occasionally until the sugar dissolves.
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9
Create a slurry by mixing the remaining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk this into the simmering sauce.
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10
Continue to simmer the sauce for 2-3 minutes until it thickens into a glossy glaze that coats the back of a spoon. Stir in the sesame oil and remove from heat.
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11
Check the chicken; it should be golden brown and register 165°F (74°C) internally.
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12
Transfer the hot, crispy chicken to a large bowl. Pour the warm orange glaze over the chicken and toss gently to coat every piece.
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13
Garnish immediately with sesame seeds and sliced green onions while the glaze is still sticky.
💡 Chef's Tips
For the crispiness of deep-fried chicken, don't skip the cornstarch; it creates a much crunchier crust than flour alone. Avoid overcrowding the air fryer basket; if the pieces touch, they will steam rather than crisp. If you like it spicy, add a teaspoon of Sriracha or extra red pepper flakes to the sauce while it simmers. Use fresh orange juice whenever possible; the bottled stuff often lacks the bright acidity needed to balance the sugar. To keep the chicken crispy longer, toss it with the sauce just seconds before serving.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or nutty brown rice to soak up the extra glaze. Pair with steamed broccoli or stir-fried snap peas for a complete, balanced meal. For a low-carb option, serve inside crisp butter lettuce cups. Enjoy with a glass of chilled Riesling or a crisp ginger ale to complement the citrus notes. Add a side of vegetable spring rolls for a fun, restaurant-style experience.