Air Fryer Orange Chicken

• portions: 4 servings
• temps total: 40 minutes

Ingrédients

2 lb. skinless, boneless chicken breasts, cut into 1" pieces

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 large eggs

1/4 c. all-purpose flour

1/2 c. plus 1 tbsp. cornstarch

Olive oil cooking spray

1 1/2 c. orange juice

1/4 c. packed light brown sugar

2 tbsp. low-sodium soy sauce or tamari

2 tbsp. rice vinegar

2 cloves garlic, minced

1/2 tsp. minced fresh ginger

1/4 tsp. crushed red pepper flakes

2 tsp. toasted sesame oil

Sliced scallions and toasted sesame seeds, for serving

Rice

Some greens like broccoli or beans

Instructions

In a medium bowl, pat chicken dry with paper towels; season with salt and black pepper. In a shallow bowl, beat eggs to blend. In another shallow bowl, whisk flour and 1/2 cup cornstarch. Coat chicken in egg, then toss to coat in flour mixture, shaking off any excess.

Coat an air-fryer basket with cooking spray. Working in batches, arrange chicken in a single layer in basket; spray chicken with cooking spray. Cook at 400°, tossing halfway through and spraying with cooking spray, until golden brown and cooked through, about 10 minutes. Transfer chicken to a clean large bowl.

In a measuring cup, whisk orange juice, brown sugar, soy sauce, vinegar, and remaining 1 tbsp. cornstarch.

Coat a small pot with cooking spray and heat over medium heat. Cook garlic, ginger, and red pepper flakes, stirring, until fragrant, about 2 minutes. Add orange juice mixture and bring to a boil. Cook, stirring occasionally, until thickened and slightly reduced, about 10 minutes (you should have about 1 1/4 cups sauce). Add oil and stir to combine.

Pour orange sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.

Serve with rice and greens

Nutrition

• Calories: 339