Air Fried Orange Chicken
Crispy air-fried chicken in a savory orange sauce, made as a single high-protein serving.
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.