A healthier twist on the classic orange chicken featuring cubed chicken breast, a crispy coating, and a flavorful orange sauce with red pepper flakes and garlic. Perfectly air-fried for a deliciously lighter dish.
1: Cut the chicken breast into bite-sized cubes.
2: Soak the chicken cubes in 2 beaten eggs.
3: Dredge the soaked chicken in a mixture of flour and cornstarch.
4: Air fry the chicken at 400°F for 12-15 minutes, flipping halfway through until golden brown.
5: In a pan on medium-high heat, cook garlic and ginger for about 30 seconds.
6: Add red pepper flakes, orange juice, soy sauce, and sugar to the pan, stirring to combine.
7: Let the sauce simmer for a few minutes.
8: Prepare a cornstarch slurry by mixing cornstarch with 2 tablespoons of water, then add it to the sauce to thicken.
9: Stir the sauce while adding the cornstarch slurry.
10: Finally, add the cooked chicken to the sauce and serve over rice.
