AirFryer Orange Chicken
Homemade Orange Chicken made with a sweet & savory orange sauce and tender breaded chicken. This orange chicken recipe with orange marmalade is simple and perfect alongside white rice!
Prep Time40 minutes mins
Cook Time15 minutes mins
Total Time55 minutes mins
Course: chicken, dinner, Main Dish
Keyword: Orange Chicken recipe
Servings: 6 yields about 3 cups
- 2 lbs chicken tenders cut up into bite size pieces
- 1 cup buttermilk
- 1/3 cup flour
- 1/3 cup corn starch
- 1 tbsp garlic salt
- 1/2 cup orange marmalade
- 1 cup orange juice
- 3 tsp soy sauce
- 1 tsp apple cider vinegar
- 1/2-1 tbsp sriracha sauce (more or less depending on how hot you like it)
- 1 tsp fresh grated ginger (or 1/2 tsp minced ginger)
- pinch red pepper flakes
- 1 1/2 tsp minced garlic
Place cut up chicken pieces in a large zip lock baggie. Pour into the baggie the Buttermilk and let the chicken marinate in the refrigerator for about 30 min.
In a shallow plate whisk together the Flour, Cornstarch, Garlic Salt
Shake the excess buttermilk from the chicken and coat with the flour/cornstarch mixture.
Shake off excess flour.
AirFryer Cooking Method
Place chicken in a single layer of the air fryer basket that has been sprayed with Olive Oil. I don’t recommend stacking the chicken but a little overlaying is fine. Then spray the chicken with Olive oil so it will get crispy.
Bake at 380 degrees for 5 min. Pause air fryer and shake the chicken. Bake for another 5 min. Repeat process for another 5 min or until chicken is no longer pink inside. About 15 min total While cooking prepare the orange sauce.
Skillet Cooking Method
In a medium sized skillet over medium heat, add a little olive oil and wait for it to sizzle.
Place the chicken in the hot and ready skillet for about 10-12 minutes, stirring often until the chicken is cooked thoroughly and no longer pink in the center.
How to make the Orange Sauce
In a skillet mix together the Orange Marmalade, minced garlic, orange juice, ginger, soy sauce, red pepper flakes, apple cider vinegar and sriracha sauce. Heat on stove on medium until bubbly.
When chicken is done cooking place into the Skillet with the orange sauce and let it come to a gentle boil. Sauce should thicken as it simmers. If it doesn’t thicken add 1/2 teaspoon cornstarch and whisk.
Eat chicken as it is or put it over rice.
Garnish with green onion, and sesame seeds and ENJOY!!
Serving: 1g | Calories: 491kcal | Carbohydrates: 36g | Protein: 31g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 118mg | Sodium: 1523mg | Potassium: 446mg | Fiber: 1g | Sugar: 22g | Vitamin A: 377IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 2mg