Air Fryer Orange Chicken

• Prep Time   10 mins
• Cook Time  30 mins
• Total Time   40 mins

Ingredients:

• 2 lb  skinless, boneless chicken breasts, cut into 1″ pieces
• 1/2 tsp  kosher salt
• 1/4 tsp  freshly ground black pepper
• 2  large eggs
• 1/4 c  all-purpose flour
• 1/2 c  plus 1 tbsp. cornstarch Olive oil cooking spray
• 1 1/2 c orange juice
• 1/4 c. packed light brown sugar
• 2 tbsp  low-sodium soy sauce or tamari
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1/2 tsp minced fresh ginger
• 1/4 tsp crushed red pepper flakes
• 2 tsp toasted sesame oil
• Sliced scallions and toasted sesame seeds, for serving

Instructions

Step 1

In a medium bowl, pat chicken dry with paper towels; season with salt and black pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and 1/2 cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off any excess.

Step 2

Coat an air-fryer basket with cooking spray. Working in batches, arrange chicken in a single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway through and spraying with cooking spray, until golden brown and cooked through, about 10 minutes. Transfer chicken to a clean large bowl.

Step 3

In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.

Step 4

Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger, and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced, about 10 minutes (you should have about 1 1/4 cups sauce). Add oil and stir to combine.

Step 5

Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

Amount Per Serving

CALORIES: 339 calories

• SATURATED FAT: 2g
• FAT: 7g
• CHOLESTEROL: 0mg
• SODIUM:478mg
• CARBOHYDRATES: 32g
• FIBER: 1g
• SUGAR: 14g
• PROTEIN: 34g