Orange Chicken and Rice (Air Fryer Recipe)
Orange Chicken and Rice - Crispy air fryer orange chicken thigh bites tossed in a sweet-tangy orange sauce and served over fluffy rice; an easy, takeout-style dinner at home.
Equipment
- Air Fryer
- Measuring cups and spoons
- Mixing Bowls
- Large Skillet
Ingredients
Chicken
- 1 ½ lb boneless skinless chicken thighs cut into 1-inch pieces
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or a light oil spray
Orange sauce
- ½ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch + 2 tablespoon water slurry
- Orange zest from 1 orange
For serving
- 2 cups cooked jasmine rice
- Sliced green onions
- Sesame seeds
Instructions
- Make rice your usual way (rice cooker or stovetop) so it’s ready when the chicken is done.
- In a bowl, toss chicken pieces with cornstarch, salt, and pepper.
- Preheat the air fryer to 400°F for 3 minutes. Spray the basket lightly. Add chicken in a single layer (cook in batches). Spray tops lightly with cooking spray. Air fry 10–12 minutes, shaking halfway, until crispy and 165°F inside.
- While chicken cooks, add orange juice, soy sauce, honey/brown sugar, vinegar, garlic, ginger, and zest to a saucepan.
- Bring to a gentle simmer. Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.
- Toss crispy chicken in the warm orange sauce. Serve over rice and top with green onions and sesame seeds.
Notes
- Don’t overcrowd the air fryer. Always cook in batches if needed to prevent sogginess.
- Shake the basket halfway for even browning.
- Use fresh orange juice for the brightest orange chicken flavor.
- Toss chicken in sauce just before serving to keep it crisp.
