Orange Chicken
Savor a guilt-free twist on the classic orange chicken that outshines your favorite takeout! This vibrant dish features tender chicken pieces glazed in a zesty homemade orange sauce, elevated with a hint of ginger and a splash of soy sauce for that perfect balance of sweet and savory. Get ready to impress your taste buds and enjoy a healthier meal that’s bursting with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- crushed corn flakes
- 1 tbsp corn starch (15 ml)
- crushed red pepper
- whole cucumber
- 1/4 tsp of garlic chopped (1.25 ml)
- 1/4 tsp of ginger (1.25 ml)
- 1 cup Fresh squeezed orange juice or you can use store bought (240 ml)
- orange zest
🥩Meat & Seafood(1)
- chicken breast or thigh
🥛Dairy & Eggs(2)
- beaten egg
- Chobani vanilla yogurt
🫙Pantry Staples(7)
- avocado oil
- ciabatta bread
- flour
- zero calorie olive oil spray
- 2 tbsp rice vinegar (30 ml)
- 1/2 cup zero calorie sugar replacement of your choice (100 g)
- zero calorie sugar replacement
🍯Sauces & Condiments(4)
- apple cider vinegar
- fish sauce
- old style mustard
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- sliced daikon
👨🍳 Instructions
- 1
Heat in a pan and mix well the orange sauce ingredients.
- 2
Dredge the chicken in flour, then in a beaten egg, and press it into crushed corn flakes. Spray with olive oil and air fry at 385°F for 16 minutes, flipping halfway until an internal temperature of 165°F is reached.
- 3
In a container, add cucumber and sliced daikon with avocado oil, fish sauce, apple cider vinegar, sugar replacement, and crushed red pepper. Shake well and enjoy.
- 4
Mix Chobani vanilla yogurt with old style mustard for the bottom spread.
💡 Pro Tips
- ✓Double-dredge the chicken by dipping in flour, then egg, then corn flakes, pressing firmly so the crumb coating adheres and creates a barrier that limits oil absorption and moisture loss during frying.techniqueflour-egg-crumb 3-step breading
- ✓Air fry at 385°F for 16 minutes total, flipping at the 8-minute mark, so both sides achieve Maillard browning and the crust dehydrates evenly instead of steaming on one side.timing385°F, 16 minutes, flip at 8 min
- ✓Pull the chicken at 160°F internal since carryover cooking will raise it to the safe 165°F threshold while resting, preventing overcooked, dry meat from residual heat overshoot.timingpull at 160°F, rest to 165°F
- ✓Crush the corn flakes to a coarse 1/8-inch texture rather than a fine powder, since larger fragments create air pockets that crisp up more distinctly under convection heat than a fine crumb, which can compact and turn dense.ingredient1/8-inch crumb size
- ✓Heat the orange sauce in a separate pan until it reduces and thickens to coat the back of a spoon before tossing with the fried chicken, so the crust stays crisp longer instead of instantly steaming from a thin, watery glaze.techniquereduce until nappe consistency
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Orange Chicken
Savor a guilt-free twist on the classic orange chicken that outshines your favorite takeout! This vibrant dish features tender chicken pieces glazed in a zesty homemade orange sauce, elevated with a hint of ginger and a splash of soy sauce for that perfect balance of sweet and savory. Get ready to impress your taste buds and enjoy a healthier meal that’s bursting with flavor!
📝 Ingredients
Serves 4🥬Fresh Produce(8)
- crushed corn flakes
- 1 tbsp corn starch (15 ml)
- crushed red pepper
- whole cucumber
- 1/4 tsp of garlic chopped (1.25 ml)
- 1/4 tsp of ginger (1.25 ml)
- 1 cup Fresh squeezed orange juice or you can use store bought (240 ml)
- orange zest
🥩Meat & Seafood(1)
- chicken breast or thigh
🥛Dairy & Eggs(2)
- beaten egg
- Chobani vanilla yogurt
🫙Pantry Staples(7)
- avocado oil
- ciabatta bread
- flour
- zero calorie olive oil spray
- 2 tbsp rice vinegar (30 ml)
- 1/2 cup zero calorie sugar replacement of your choice (100 g)
- zero calorie sugar replacement
🍯Sauces & Condiments(4)
- apple cider vinegar
- fish sauce
- old style mustard
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- sliced daikon
👨🍳 Instructions
- 1
Heat in a pan and mix well the orange sauce ingredients.
- 2
Dredge the chicken in flour, then in a beaten egg, and press it into crushed corn flakes. Spray with olive oil and air fry at 385°F for 16 minutes, flipping halfway until an internal temperature of 165°F is reached.
- 3
In a container, add cucumber and sliced daikon with avocado oil, fish sauce, apple cider vinegar, sugar replacement, and crushed red pepper. Shake well and enjoy.
- 4
Mix Chobani vanilla yogurt with old style mustard for the bottom spread.
💡 Pro Tips
- ✓Double-dredge the chicken by dipping in flour, then egg, then corn flakes, pressing firmly so the crumb coating adheres and creates a barrier that limits oil absorption and moisture loss during frying.techniqueflour-egg-crumb 3-step breading
- ✓Air fry at 385°F for 16 minutes total, flipping at the 8-minute mark, so both sides achieve Maillard browning and the crust dehydrates evenly instead of steaming on one side.timing385°F, 16 minutes, flip at 8 min
- ✓Pull the chicken at 160°F internal since carryover cooking will raise it to the safe 165°F threshold while resting, preventing overcooked, dry meat from residual heat overshoot.timingpull at 160°F, rest to 165°F
- ✓Crush the corn flakes to a coarse 1/8-inch texture rather than a fine powder, since larger fragments create air pockets that crisp up more distinctly under convection heat than a fine crumb, which can compact and turn dense.ingredient1/8-inch crumb size
- ✓Heat the orange sauce in a separate pan until it reduces and thickens to coat the back of a spoon before tossing with the fried chicken, so the crust stays crisp longer instead of instantly steaming from a thin, watery glaze.techniquereduce until nappe consistency