Spicy Air Fryer Orange Chicken with Gochujang
Spicy Air Fryer Orange Chicken with Gochujang
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for tossing
For the Spicy Orange Sauce
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang, Korean chili paste, adjust to taste
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional, for extra heat
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a shallow dish, whisk the beaten egg. In another shallow dish, combine the 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each chicken piece first in the egg, allowing excess to drip off, then coat thoroughly in the flour mixture, shaking off any extra.
⏱️ 10 min
- 2
Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. In a large bowl, toss the coated chicken pieces with 1 tablespoon of vegetable oil until lightly coated. Arrange the chicken in a single layer in the air fryer basket, working in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 375
- 3
Air fry the chicken for 15 to 20 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature reaches 165°F). The exact time may vary depending on your air fryer model. Remove cooked chicken to a plate and repeat with remaining batches.
⏱️ 20 min•🌡️ 375
- 4
While the chicken air fries, prepare the spicy orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, gochujang, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 5
In a small bowl, whisk together the 2 tablespoons of cornstarch with the cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 6
Add the air-fried chicken pieces to the thickened spicy orange sauce. Toss gently to ensure all chicken is evenly coated. Serve immediately over cooked white rice, garnished with sesame seeds and sliced green onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Air Fryer Orange Chicken with Gochujang
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for tossing
For the Spicy Orange Sauce
- 1 cup orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon gochujang, Korean chili paste, adjust to taste
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, optional, for extra heat
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a shallow dish, whisk the beaten egg. In another shallow dish, combine the 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each chicken piece first in the egg, allowing excess to drip off, then coat thoroughly in the flour mixture, shaking off any extra.
⏱️ 10 min - 2
Preheat your air fryer to 375°F. Lightly spray the air fryer basket with cooking spray. In a large bowl, toss the coated chicken pieces with 1 tablespoon of vegetable oil until lightly coated. Arrange the chicken in a single layer in the air fryer basket, working in batches to avoid overcrowding.
⏱️ 5 min•🌡️ 375 - 3
Air fry the chicken for 15 to 20 minutes, flipping halfway through, or until golden brown and cooked through (internal temperature reaches 165°F). The exact time may vary depending on your air fryer model. Remove cooked chicken to a plate and repeat with remaining batches.
⏱️ 20 min•🌡️ 375 - 4
While the chicken air fries, prepare the spicy orange sauce. In a medium saucepan, whisk together the orange juice, orange zest, soy sauce, rice vinegar, gochujang, granulated sugar, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring occasionally.
⏱️ 5 min - 5
In a small bowl, whisk together the 2 tablespoons of cornstarch with the cold water to create a slurry. Pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook and whisk for 1 to 2 minutes, until the sauce thickens to your desired consistency.
⏱️ 2 min - 6
Add the air-fried chicken pieces to the thickened spicy orange sauce. Toss gently to ensure all chicken is evenly coated. Serve immediately over cooked white rice, garnished with sesame seeds and sliced green onions.
⏱️ 3 min