Baked Orange Chicken Air Fryer Or Oven Recipes

BAKED ORANGE CHICKEN POPPERS (OVEN OR AIR FRYER)

Steps:

• Trim any fat from the chicken thighs and cut them into 1-inch pieces.
• Add the flour and salt to a sealable plastic bag.Add the chicken to the bag, press out any air then seal the bag shut. Shake the bag until the chicken pieces are coated on all sides.
• In a shallow dish, whisk together the eggs. Add the breadcrumbs to a second shallow dish.
• Remove each piece of chicken from the bag and shake off any excess flour. Dip the chicken in the eggs, shake off any excess, then dip it in the breadcrumbs, pressing to coat the chicken on all sides. Repeat the coating process with all of the chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it generously with cooking spray, then arrange the chicken nuggets in a single layer.
• Coat the chicken with cooking spray then bake them for 10 minutes. Flip the chicken nuggets once, then continue baking until cooked through and crispy, an additional 7 to 10 minutes.
• Preheat the air fryer to 400°F. Arrange a portion of the chicken nuggets in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken nuggets.
• Add the olive oil and sesame oil to a small saucepan set over medium-low heat.
• Add the garlic and cook, stirring frequently, until golden brown and fragrant, about 2 minutes.
• Whisk in the orange marmalade, soy sauce, rice wine vinegar and orange juice.
• In a small bowl, whisk together the cornstarch with 1 tablespoon water.
• Increase the heat to medium-high and whisk in the cornstarch mixture. Bring the mixture to a boil until it thickens slightly, about 3 minutes. Transfer it to a serving bowl.
• Serve the chicken with the sauce for dipping or toss the chicken in the sauce to coat.

BAKED ORANGE CHICKEN (AIR FRYER OR OVEN)

Steps:

• Preheat the air fryer to 400°F.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
• Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
• Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.
• Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
• Cut the chicken breasts into 1-inch pieces.
• Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
• Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
• Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.
• Add the sesame oil and olive oil to a small saucepot set over medium-low heat.
• Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.
• Remove the chicken pieces from the oven or air fryer and transfer them to a large bowl. Add the sauce to the bowl and toss until combined. Serve immediately.

AIR FRYER ORANGE CHICKEN

Steps:

• Preheat a 5.3-quart air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray the air fryer basket with cooking spray.
• Place chicken in a mixing bowl. Place 1 1/2 teaspoons of the arrowroot powder in a small bowl and set aside for later. Sprinkle remaining arrowroot powder over chicken and toss until evenly coated. Spray lightly with cooking spray and place in a single layer in the prepared air fryer basket.
• Air-fry for 6 to 8 minutes. Stir, and air-fry for 4 more minutes.
• While the chicken is cooking, combine orange zest, orange juice, soy sauce, rice vinegar, garlic, sesame oil, ginger, fish sauce, and Sriracha in a small saucepan over medium heat; bring to a boil.
• Add water to the reserved arrowroot powder and stir until there are no lumps. Slowly pour into the saucepan, stirring rapidly to avoid lumps. When the mixture thickens, remove from the heat.
• Remove chicken from the air fryer and combine with sauce.

OVEN-FRIED ORANGE CHICKEN

Steps:

• Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.
• Using 2 pie plates, add the beaten eggs to one and toss the panko and flour in the other. Dredge each chicken piece in the egg and then in the panko mixture and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
• Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
• In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.

AIR FRYER WHOLE CHICKEN

Steps:

• Pat chicken dry, inside and out, with paper towels. Remove giblets, trim away any excess fat, and discard.
• Tie 4 sprigs rosemary, sage, and oregano together into an herb bundle with string. Bundle should be about 1/2-inch in diameter. Set aside.
• Combine salt and pepper in a small bowl. Sprinkle about 1/2 teaspoon seasoning mixture inside the cavity of the chicken and place the herb bundle inside.
• Gently loosen the skin over the breasts and thighs. Insert 1 teaspoon butter and 1 sprig of rosemary beneath the skin of each breast and thigh. Using your fingertips, rub butter all over the skin of the chicken, and place any excess butter inside the cavity of the chicken.
• Sprinkle remaining seasoning mixture over the entire chicken. Place in the air fryer basket, breast-side down.
• Air-fry at 370 degrees F (180 degrees C) for 45 minutes. Using tongs, carefully flip the chicken, breast-side up, and continue to air-fry until skin is crisp and brown, 15 more minutes.
• Tent aluminum foil over the chicken and allow to rest for 5 to 10 minutes. An instant-read thermometer inserted into the center of one of the thighs should read at least 165 degrees F (74 degrees C). If needed, return to the air fryer and cook in 5-minute increments until safe temperature is achieved.
• To serve, remove herb bundle and carve.