Yield: 1 serving | Per serving: 324 calories | 44g protein | 9g fat | 17g carbs
Make air fried Panda Express Orange Chicken right at home, with fewer calories and more protein! You'd be surprised - the chicken from this recipe will come out crispy on the outside, tender on the inside, with the sauce providing a flavorful and sticky coating. ✌️
WHAT IS ORANGE CHICKEN?
Orange chicken is a popular Chinese-American dish that is traditionally made with battered and fried chicken pieces that are coated in a sweet, tangy, and slightly spicy orange-flavored sauce. The sauce can be a combination of orange juice, sugar, soy sauce, garlic, ginger, and sometimes chili flakes or other spices for an extra kick. My recipe is a great hack to create this popular dish with fewer calories and higher in protein! This way, you can enjoy your fast foods while reaching any fitness goals.
INGREDIENTS
Skinless chicken thigh: I used "skinless" chicken thighs since there is less fat and therefore fewer calories. It's juicier than using chicken breast or tenderloin for this recipe, but you can substitute to your preference - just know that the macros will be different.
Black pepper, garlic powder, red pepper flakes, minced garlic, ginger, soy sauce: To season and for flavor!
Cornstarch: Cornstarch is used to coat the chicken so that it stays crispy.
Chicken stock: This is the base of the orange chicken sauce. Don't worry, we'll thicken the sauce later!
Light orange juice: Light orange juice is about 80 calories per serving, whereas regular orange juice is about 112 calories per serving. This will give the orange chicken sauce that tangy orange flavor without the extra calories.
Sugar-free maple syrup: This is used to sweeten the orange chicken sauce and also help with the sauce consistency. Note, some sugar-free maple syrup brands will have 0-5 calories per serving, while others will have 10-15 calories per serving.
Cornstarch slurry: Mixing some cornstarch with water to create a slurry will help thicken your orange chicken sauce.
MSG: Optional! MSG can help enhance the flavor.
FREQUENTLY ASKED QUESTIONS
Yes, it'll be higher in protein with chicken breast, but keep in mind, it might come out drier. The sauce will help with the dryness.
They are similar Chinese-American chicken dishes, but this recipe uses an orange-forward sauce.
STEP-BY-STEP INSTRUCTIONS
STEP 1
First, cut the skinless chicken thighs into cubes. Then, in a mixing bowl, add in chicken and season with garlic powder and pepper.
STEP 2
Add in cornstarch and mix until chicken is evenly coated.
STEP 3
Lightly coat the air-fryer basket with oil spray, add the chicken in a single layer, and lightly spray the top. Air-fry at 390°F for approximately 18 minutes, or bake at 420°F for approximately 25 minutes. Cook in batches if needed and confirm the thickest pieces reach 165°F (74°C).
STEP 4
In a pan over medium heat, add in sauce ingredients: chicken stock, garlic, soy sauce, orange juice, maple syrup, ginger, red pepper flakes, and MSG (optional).
STEP 5
In a small bowl, combine cornstarch and water to create a slurry, and then add to the pan with sauce ingredients.
STEP 6
As the sauce is beginning to thicken, add in cooked chicken and cook until sauce is desired consistency. Enjoy!
RECIPE
How did it turn out? Take a photo and tag me on Instagram @cooklikeimbook so I can see and share!!
Air Fried Orange Chicken
Ingredients
Chicken:
- 226 g skinless chicken thighs cut into bite-size pieces
- black pepper to taste
- garlic powder to taste
- 13 g cornstarch for coating
- neutral oil spray for the air-fryer basket or baking surface
Orange sauce:
- 150 mL chicken stock
- 3 cloves garlic minced
- 20 mL soy sauce
- 100 mL light orange juice
- 20 mL sugar-free maple syrup
- 1 teaspoon ginger
- red pepper flakes optional and to taste
- 1 teaspoon MSG optional
Cornstarch slurry:
- 3 g cornstarch
- 30 mL water
Instructions
- Cut the chicken thighs into bite-size pieces.
- Season the chicken with black pepper and garlic powder. Add the 13 g cornstarch and toss until the pieces are evenly coated.
- Lightly coat the air-fryer basket or baking surface with oil spray. Air-fry the chicken in a single layer at 390°F for approximately 18 minutes, or bake at 420°F for approximately 25 minutes. Cook in batches if needed and confirm the thickest pieces reach 165°F (74°C).
- In a pan over medium heat, combine the chicken stock, garlic, soy sauce, orange juice, maple syrup, ginger, optional red pepper flakes and optional MSG. Bring the mixture to a gentle simmer.
- In a small bowl, stir the 3 g cornstarch and 30 mL water until smooth. Stir the slurry again immediately before adding it gradually to the simmering sauce. Cook, stirring, until the sauce reaches the desired consistency.
- Add the cooked chicken to the sauce and toss until evenly coated. Serve immediately.
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