This copycat Orange Chicken recipe is a healthier version compared to Chinese takeout because it is air fried! The orange sauce simmers on the stove while you air fry the chicken, making this a super quick weeknight dinner recipe!
½cupbrown sugarpacked (you can cut this down to about ¼ or ⅓, but the end result won't be as finger-licking sticky good)
1tablespooncornstarchmixed with 1 tablespoon water
Add all the sauce ingredients to a small saucepan and whisk together until no lumps remain. Heat over medium heat and bring to a slow boil. Once boiling, reduce the heat to low and let simmer for 10 minutes. Stir every couple of minutes to prevent the sauce sticking. Remove from heat after 10 minutes.
In a medium mixing bowl, mix together the flour, cornstarch, paprika, cayenne, and Nature's Seasoning. In another bowl, whisk the two eggs.
Coat the cubed chicken in the flour mixture, and then dredge in egg. (Tip: use tongs to do this so your hands don't get all doughy!)
Return the chicken back to flour and fully coat.
Place the flour-coated chicken in an air fryer basket (spray the basket with oil, if your manufacturer's instructions call for it). Spray the chicken lightly with oil.
Preheat the air fryer to 375 degrees Fahrenheit, if your air fryer requires preheating. Air fry at 375F for 10 minutes, or until the chicken is fully cooked through to 165F and the outside is golden and crispy. Keep an eye on the chicken because every air fryer cooks at a different rate.
Toss the cooked chicken in the sauce, either right in the saucepan or in a heat-safe bowl. Serve hot over rice, or with your favorite sides. Garnish with diced scallions and/or sesame seeds, if you like.
Tip: zest the orange, the cut it in half to juice it. You can use the same zester to grate the garlic, no need to wash the zester because it is all going in the same saucepan.