Air Fryer Orange Chicken with crispy tender chicken and a tangy-sweet orange sauce!

Air Fryer Orange Chicken is the weeknight miracle that delivers takeout-level flavor without the takeout-level guilt.

Ingredients For Air Fryer Orange Chicken

For The Chicken

• 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked or regular paprika
• 2 large eggs
• 2 tablespoons soy sauce or tamari
• 1 tablespoon cornstarch (for the marinade)
• 1 cup cornstarch (for coating)
• ½ cup all-purpose flour (for coating)
• 1 teaspoon baking powder
• 1 tablespoon neutral oil (plus extra for spraying the basket)

For The Orange Sauce

• 1 cup orange juice (fresh squeezed if possible)
• Zest of 1 large orange
• ¼ cup low-sodium soy sauce
• ¼ cup honey or brown sugar
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced very finely
• 1 tablespoon fresh ginger, grated or very finely minced
• ½–1 teaspoon red pepper flakes (adjust for heat)
• 2 tablespoons cornstarch
• 3 tablespoons cold water

For Serving

• Sliced green onions
• Toasted sesame seeds
• Extra orange zest or thin orange slices
• Cooked rice or noodles
• Steamed broccoli, snap peas, or stir-fry veggies

A Crispy, Sticky Love Story In Your Air Fryer

1. Prep The Chicken So It Actually Stays Juicy

Thighs are your best friend here. They stay tender, they forgive slight overcooking, and they soak up sauce like they have a personal mission.

• Place the chicken pieces in a large bowl.
• Add the salt, black pepper, garlic powder, onion powder, and paprika. Toss with your hands so every piece looks lightly coated.
• In a small bowl, whisk together the eggs, soy sauce, and 1 tablespoon cornstarch until smooth and slightly thick.
• Pour this mixture over the chicken and stir again until the pieces are fully coated in a glossy, seasoned layer.

Let the chicken sit at room temperature for 15–20 minutes while you prep the sauce and coating. This gives the seasoning time to sink in and helps the coating grab on later.

2. Stir Together A Bright, Punchy Orange Sauce

You want this done before the chicken finishes air-frying so everything meets while the chicken is still piping hot.

• In a medium saucepan (off the heat for now), add the orange juice, orange zest, soy sauce, honey or brown sugar, vinegar, sesame oil, garlic, ginger, and red pepper flakes.
• Stir with a whisk until the honey dissolves and everything looks unified.
• In a separate small bowl, whisk the cornstarch and cold water until absolutely smooth with no lumps. Keep this bowl next to the stove.

You’ll thicken the sauce later, once it simmers.

3. Build A Craggy, Crispy Coating

The air fryer rewards texture. You’re creating little rough edges on the chicken so the hot air has more surface to brown.

In a shallow dish or large bowl, combine:

• 1 cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• Stir with a fork until everything looks evenly mixed.
• Drizzle in 1 tablespoon of neutral oil and use your fingers to rub it into the dry mixture. Little clumps and pebbles should form—this gives extra crunch.

Now dredge:

• Working with a few chicken pieces at a time, lift them from the marinade, let the excess drip off, then drop them into the flour–cornstarch mixture.
• Toss and press the coating firmly onto the chicken pieces. You want every side well coated, no bare spots.
• Place coated pieces on a plate or tray in a single layer.
• If they sit for 5–10 minutes while you preheat the air fryer, the coating sticks even better.

4. Preheat The Air Fryer Like You Mean It

Treat your air fryer like an oven, not a magical box.

• Preheat your air fryer to 190°C / 375°F for 5 minutes.
• Lightly spray or brush the air fryer basket with oil so the coating doesn’t stick and rip off.

A hot, oiled basket helps create immediate sizzle and crisp edges.

5. Air Fry The Chicken Until Crisp And Golden

Now you bring the crunch.

• Place the coated chicken pieces in the preheated basket in a single layer. Leave a little space between each piece so the air flows around them.
• Lightly spray the tops with oil. This step gives that deep-fried look without the vat of oil.
• Air fry at 190°C / 375°F for 8 minutes.
• Open the basket, gently flip each piece with tongs, and spray again lightly with oil.
• Air fry for another 5–7 minutes, until the chicken is deep golden and the internal temperature hits 74°C / 165°F.

If your air fryer basket is small, cook the chicken in batches rather than stacking it. Crowded chicken steams instead of crisps. Keep finished pieces warm in a low oven (90–100°C / 200°F) while you finish the rest.

6. Thicken The Orange Sauce To Glossy Perfection

Once the last batch of chicken goes into the air fryer, move to the stove.

• Place the saucepan with the orange sauce base over medium heat.
• Bring it to a gentle simmer, stirring occasionally. The garlic and ginger release their fragrance and the kitchen instantly smells like takeout night in the best way.
• Once the sauce is bubbling gently, give the cornstarch slurry a quick stir and pour it in while whisking the sauce continuously.
• Keep whisking and simmer for 2–3 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.

Taste the sauce:

• Want more sweetness? Add a small spoon of honey or brown sugar.
• Want more brightness? Squeeze in a little extra orange juice or add a splash of vinegar.

Turn off the heat but keep the saucepan on the warm burner so the sauce stays hot.

7. Toss The Crispy Chicken In That Shiny Orange Glaze

Now you marry the crunch with the gloss.

• Place the hot air-fried chicken pieces in a large mixing bowl.
• Pour the hot orange sauce over the top—start with about two-thirds of the sauce.
• Toss gently with a spatula or tongs until every piece feels coated and shiny.
• If it looks like the chicken wants more sauce (and it usually does), add the remaining sauce a little at a time and toss again.

You’re aiming for fully coated but not swimming—this keeps the coating crisp while still sticky.

8. Plate It Like A Proper Comfort Meal

You’ve done all this work. Let the plate show it off.

• Spoon hot rice or noodles into bowls or onto plates.
• Pile the orange chicken over the top or nestle it alongside.
• Sprinkle sliced green onions and toasted sesame seeds over the chicken.
• Finish with a little extra orange zest or a few thin orange slices for drama.
• Add steamed broccoli or another green vegetable on the side for contrast and color.

Take a second to look at the plate before you dig in. That glow on the sauce isn’t an accident.

Leftovers, Storage, And Reheating

If you somehow have leftovers (rare, but it happens):

• Storage: Cool the chicken completely, then store in an airtight container in the fridge for up to 3 days.
• Reheating: For best texture, reheat in the air fryer at 175°C / 350°F for 4–6 minutes until hot and slightly crisp again. If the sauce thickens too much in the fridge, loosen it with a spoonful of water before reheating. Rice and veggies reheat well in the microwave. The chicken goes back into the air fryer because that’s where it lives its best life.

Simple Variations Once You’ve Nailed The Base

After you master this Air Fryer Orange Chicken, you’ll start playing:

• Swap some orange juice for pineapple juice for a sweeter, tropical twist.
• Add extra chili flakes or a drizzle of chili crisp if you love serious heat.
• Toss in steamed broccoli florets or snap peas with the chicken and sauce for a built-in veggie upgrade.
• The base method stays the same: marinate, coat, air fry, glaze.

Once you cook this Air Fryer Orange Chicken from start to finish, you stop seeing it as “fake takeout” and start seeing it as your house classic. You’ll know exactly how the chicken should look in the basket, how thick the sauce needs to be, and how much zest feels right for your taste.

And the next time someone suggests ordering in, you’ll have that quiet little thought: Honestly… my Air Fryer Orange Chicken tastes better.