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Sticky Air Fryer Orange Chicken with sesame seeds and green onions

Sticky Air Fryer Orange Chicken

This recipe delivers incredibly crispy, golden-brown chicken coated in a vibrant, sticky-sweet orange glaze, all made healthier and faster in your air fryer. It's a perfect balance of sweet, tangy, and savory flavors that rivals any takeout. Ready in about 30 minutes, it's a triumphant weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crispy Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 large eggs, beaten
  • 1 cup cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Cooking spray or neutral oil
  • For the Sticky Orange Glaze: 3/4 cup fresh orange juice from about 2 large oranges
  • 1 tablespoon finely grated orange zest
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup honey or brown sugar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1-2 teaspoons sriracha or red pepper flakes, to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water slurry
  • For Garnish: Sliced green onions, Sesame seeds

Equipment

  • Air fryer
  • Medium saucepan
  • Whisk
  • 2 Shallow Bowls
  • Mixing bowls
  • Measuring cups and spoons
  • Zester or fine grater
  • Cutting board
  • Chef's knife
  • Paper towels
  • Wire rack
  • Rubber spatula
  • Serving platter

Method
 

  1. Preheat the air fryer to 400°F (200°C).
  2. Pat the chicken pieces completely dry with paper towels.
  3. In one shallow bowl, beat the eggs with a pinch of salt. In another bowl, whisk together 1 cup cornstarch, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.
  4. Dredge each chicken piece: first in the cornstarch mixture (shake off excess), then dip in the beaten egg (let excess drip), and finally coat thoroughly in the cornstarch mixture again. Place on a wire rack.
  5. Lightly spray the air fryer basket with oil. Arrange coated chicken in a single layer without touching (cook in batches). Lightly spray the tops of the chicken with oil.
  6. Air fry for 10-12 minutes, flipping halfway through, until deeply golden, crispy, and internal temperature reaches 165°F.
  7. While chicken cooks, make the sauce: In a medium saucepan, combine orange juice, zest, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and sriracha. Whisk over medium-high heat and bring to a simmer.
  8. Let the sauce simmer for 4-5 minutes to meld flavors and reduce slightly.
  9. Re-stir the cornstarch slurry. While the sauce is at a steady simmer, slowly drizzle in the slurry while whisking constantly.
  10. Cook, whisking, for 1-2 more minutes until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat.
  11. Place all crispy chicken pieces in a large mixing bowl. Pour the warm orange glaze over the chicken.
  12. Gently toss and fold with a rubber spatula until every piece is evenly coated.
  13. Transfer to a serving platter and garnish immediately with sliced green onions and sesame seeds. Serve warm.

Notes

For best results, always preheat the air fryer and avoid overcrowding the basket—cook in batches. The sauce thickens quickly; if it becomes too thick, whisk in a tablespoon of warm water to loosen. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer for best texture. For a gluten-free version, use tamari. Vegetables like broccoli or bell peppers can be air-fried with the chicken during the last 5-6 minutes.