Air Fryer Orange Chicken with Sweet Tangy Glaze
This crispy air fryer orange chicken delivers the beloved Panda Express flavors with a healthier twist. Tender chicken pieces are double-dredged in seasoned panko for maximum crunch, then air fried to golden perfection. The star is the glossy orange sauce - a perfect balance of sweet marmalade, fresh citrus juice, and savory soy sauce that coats each piece beautifully. Ideal for weeknight dinners or entertaining, this version skips the deep frying while maintaining that signature crispy exterior and juicy interior that makes orange chicken irresistible.
Ingredients
- 1 pound chicken tenderloinschicken thighs1:1
More flavorful and juicy
- 1 cup all-purpose flour
- 1 tablespoon potato starch
- 3 large eggs
- ¼ cup water
- 1 cup panko bread crumbs
- 1 teaspoon red pepper flakes
- 1 teaspoon coarse black pepper
- 1 teaspoon ginger powder
- 1 tablespoon butter, unsalted
- 2 cloves garlic, minced
- 1 inch ginger root, minced
- 1 tablespoon orange zest
- ¼ cup orange marmalade
- 1 large orange, juiced
- ½ cup soy sauce
- ½ cup rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Cut chicken into 1-inch bite-sized pieces and place in a bowl
- 2
Set up dredging station with flour and potato starch divided between two bowls, eggs whisked with water in third bowl, and panko mixed with red pepper flakes, black pepper, and ginger powder in fourth bowl
- 3
Working in batches, coat chicken in first flour bowl, dip in eggs allowing excess to drip off, dredge in second flour bowl, dip in eggs again, then roll in seasoned panko mixture
- 4
Preheat air fryer to 400 degrees for 5 minutes
- 5
Line air fryer basket with foil and spray with non-stick spray
- 6
Arrange chicken in single layer in basket and cook for 10 minutes, turning halfway through
- 7
Heat saucepan over medium-high heat and melt butter
- 8
Add garlic, ginger, and orange zest to butter and cook for 1 minute
- 9
Whisk together orange marmalade, orange juice, soy sauce, rice vinegar, and cornstarch until smooth
- 10
Add marmalade mixture to saucepan and bring to boil, then reduce to simmer for 3 minutes
- 11
Remove sauce from heat and pour into large mixing bowl
- 12
Remove chicken from air fryer and toss in orange sauce
- 13
Garnish with chopped green onions and orange zest
Tips
Double dredging in flour and eggs creates an extra crispy coating that stays crunchy even when tossed in sauce
Don't overcrowd the air fryer basket - cook in batches if needed to ensure even browning and crispiness
Let the sauce cool slightly before tossing with chicken to prevent the coating from becoming soggy
Good to Know
Refrigerate coated chicken for up to 2 days before cooking or store finished dish for up to 3 days
Chicken can be coated and refrigerated up to 4 hours before air frying
Best served immediately while coating is crispy, over steamed rice or with vegetables
Common Mistakes
Don't skip the double dredging to avoid thin coating
Don't overcrowd air fryer basket to avoid uneven cooking
Let sauce cool slightly before tossing to avoid soggy coating
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely and pat very dry before coating. Frozen chicken will release moisture and prevent proper browning.
What if I don't have an air fryer?
Bake at 425°F for 15-18 minutes, flipping once. The coating won't be quite as crispy but still delicious.
How long will the leftovers keep?
Store in refrigerator for up to 3 days. Reheat in air fryer at 350°F for 2-3 minutes to restore crispiness.