Air Fryer Orange Chicken

Prepare the chicken coating

1. Place the bite-size chicken pieces into a medium mixing bowl. Add the beaten egg and sesame oil, then gently toss using clean hands or tongs until every piece is lightly coated and glossy. Sprinkle in the corn starch, salt, black pepper and paprika, then continue mixing until the chicken is evenly dusted and lightly tacky rather than wet. If any areas look bare, press a little coating onto those spots so the pieces cook evenly crisp.

Air fry the chicken

1. Preheat the air fryer to 400°F for about 5 minutes so the basket is hot before cooking. Lightly grease the basket if needed, then arrange the coated chicken in a single layer with small gaps between pieces so hot air can circulate. Air fry for about 18 to 22 minutes, turning the pieces halfway through with tongs, until the coating looks golden and the edges feel lightly crisp when touched. The chicken should be cooked through and tender inside with no pink remaining (if unsure, cut one piece open to check).

Start the orange sauce

1. While the chicken cooks, place a small saucepan or skillet over medium heat and add the sesame oil. Once warm and lightly shimmering, stir in the minced ginger and garlic. Cook for about 30 to 60 seconds, stirring constantly, until fragrant and softened but not browned, which keeps the sauce smooth and balanced.

Build and simmer the sauce

1. Pour in the oyster sauce, soy sauce, rice vinegar, orange juice, orange zest and brown sugar. Stir well with a whisk or spoon until the sugar dissolves and the mixture becomes smooth and slightly glossy. Let the sauce gently simmer for about 2 to 3 minutes so the flavors meld and the citrus aroma becomes noticeable (it should smell sweet and savory, not sharp).

Thicken to a glaze

1. In a small bowl, stir together the corn starch and water until completely smooth with no lumps. Slowly pour this slurry into the simmering sauce while stirring continuously. Continue cooking and stirring for about 1 to 2 minutes until the sauce thickens into a shiny glaze that coats the back of a spoon (the sauce may look thin at first, it thickens quickly as it heats).

Combine chicken and sauce

1. Transfer the hot air-fried chicken directly into the pan of thickened orange sauce. Gently toss using a spoon or silicone spatula until each piece is evenly coated and glossy. Let it warm together for about 1 minute so the glaze clings to the crisp coating while the chicken stays tender inside. Serve immediately while the exterior still has light texture.