- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil
- Sesame seeds and sliced scallions, for garnish (optional)
- Preheat the air fryer to 400 degrees F (200 degrees C).
- In a medium bowl, combine the chicken, cornstarch, flour, salt, and pepper. Toss to coat.
- Drizzle the chicken with olive oil and toss again.
- Place the chicken in a single layer in the air fryer basket.
- Air fry for 10-12 minutes, or until the chicken is cooked through and golden brown.
- While the chicken is cooking, in a small saucepan, combine the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Once the chicken is cooked through, remove it from the air fryer basket and add it to the saucepan with the sauce. Toss to coat the chicken in the sauce.
- Serve the chicken immediately, garnished with sesame seeds and sliced scallions (optional).
- For extra crispy chicken, double dredge the chicken in the cornstarch-flour mixture.
- To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the breast. The internal temperature should be at least 165 degrees F (74 degrees C).
- If you don’t have an air fryer, you can bake the chicken in a preheated oven at 400 degrees F (200 degrees C) for 20-25 minutes, or until cooked through and golden brown.
- Serve the orange chicken with rice or noodles and your favorite vegetables.