This Air Fryer PF Chang’s Orange Chicken is crispy, saucy, and packed with flavor, just like the restaurant version. Ready in minutes, it’s an easy, family-friendly dinner you can make at home without the takeout.
Skip the takeout and make PF Chang’s Orange Chicken at home with your air fryer!
This easy recipe delivers crispy, golden chicken coated in a sweet and tangy orange sauce, all in a fraction of the time it takes to get it delivered.
Perfect for weeknight dinners, meal prep, or anytime you want a restaurant-style meal without the hassle.
Try my other PF Chang Copycat Recipes for Mongolian Beef, Chang’s Chicken Lettuce Wraps, and Kung Pao Chicken.
Why You Will Love This Recipe!
- Crispy without deep frying: Perfectly crunchy chicken from the air fryer.
- Sweet and tangy flavor: Just like the restaurant version.
- Quick and easy: Ready in under 30 minutes for weeknight dinners.
- Family-friendly: Kids and adults alike will devour it.
- Less mess, less fuss: No oil splatters or takeout cleanup.
PF Chang’s Orange Chicken Ingredients
- Boneless Skinless Chicken Thighs or Breasts: Tender, juicy chicken perfect for air fryer cooking
- All-Purpose Flour: Helps create a light, crispy coating on chicken
- Cornstarch: Adds extra crunch and golden texture to coating
- Eggs: Binds coating to chicken for even crispiness
- Kosher Salt: Enhances the natural flavor of the chicken
- Black Pepper: Adds subtle heat and depth to the chicken
- Orange Juice: Sweet, tangy base for flavorful sauce
- Orange Zest: Bright citrus flavor to enhance orange sauce
- Granulated White Sugar: Balances tanginess and adds caramelized sweetness
- Soy Sauce: Adds savory, umami depth to the orange sauce
- Rice Vinegar: Gives slight acidity to balance sweet flavors
- Garlic, minced: Adds aromatic, savory notes to the sauce
- Ginger, minced: Provides warm, zesty flavor to orange sauce
- Red Pepper Flakes (optional): Adds subtle heat for a spicy kick
- Green Onions, chopped: Adds fresh, mild onion flavor as garnish
- Sesame Seeds (optional): Adds crunch and nutty flavor on top
How To Make Easy Air Fryer PF Chang’s Orange Chicken
Step One: In a large bowl, add orange juice, white vinegar, soy sauce, and orange zest. Cover and refrigerate for 2-3 hours.
Step Two: In a bowl, combine flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each piece of chicken into the beaten egg, then dredge it in the flour mixture, ensuring each piece is fully coated.
Step Three: Preheat your air fryer temperature to 400 degrees F (200°C). Arrange the chicken pieces in a single layer in the air fryer basket, ensuring they do not overlap (you may need to do this in batches). Set cook time for 10-12 minutes, turning halfway through, until the chicken is golden brown and crispy.
Step Four: Prepare the sauce while the chicken is air frying. In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, ginger, and red chili flakes (if using). Bring the mixture to a simmer over medium heat.
Step Five: Make a slurry by mixing cornstarch with 2 tablespoons of water until smooth. Gradually add this slurry to the saucepan, stirring continuously. Simmer the sauce until it thickens.
Step Six: Once all the chicken pieces are air-fried, and the sauce is thickened, add the chicken to the saucepan and toss until each piece is fully coated in the sauce. Transfer the orange chicken to a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish. Serve hot with a side of steamed rice or noodles.
Easy Air Fryer PF Chang’s Orange Chicken Recipe Tips
- Pat chicken dry before coating to ensure maximum crispiness.
- Don’t overcrowd the air fryer basket—cook in batches for even cooking.
- Adjust sweetness and tang in the sauce to your taste by adding more sugar or orange juice.
- Use a cornstarch slurry to thicken the sauce without lumps.
- Optional garnishes like green onions and sesame seeds add freshness and crunch.
- Serve immediately for the crispiest chicken; leftover chicken can be reheated in the air fryer.
- Experiment with rice or noodles to make it a complete, restaurant-style meal.
Storing And Reheating Instructions
- Refrigerator: Store cooled orange chicken in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 2 months.
- Reheating: Reheat in the air fryer for 3–5 minutes to restore crispiness, or microwave with a splash of sauce for convenience.
Easy Air Fryer PF Chang’s Orange Chicken Recipe Faqs
Can I use chicken breasts instead of thighs? Yes! Boneless, skinless chicken breasts work well. Just be careful not to overcook, they cook slightly faster than thighs.
Do I need to coat the chicken with flour and cornstarch? Yes. The coating ensures the chicken stays crispy in the air fryer while remaining tender inside.
Can I make this recipe gluten-free? Absolutely. Use gluten-free soy sauce (like tamari) and make sure your cornstarch is gluten-free.
How spicy is this recipe? The optional red pepper flakes add mild heat. You can adjust or omit them depending on your preference.
Can I prepare this ahead of time? Yes. Marinate the chicken in the sauce beforehand, then air fry when ready to serve.
How should I reheat leftovers? Reheat in the air fryer for 3-5 minutes to restore crispiness, or microwave with a splash of sauce if convenience is key.
What should I serve with it? Serve with steamed white rice, fried rice, or noodles. Add veggies for a complete meal.
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Easy Air Fryer PF Chang’s Orange Chicken
Description
Ingredients
Marinade:
- 1/2 cup orange juice
- 1/3 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon orange zest
Chicken Ingredients:
- 2 pounds Boneless Skinless Chicken Thighs, Or Boneless Skinless Chicken Breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Orange Sauce:
- 1 cup orange juice
- 1 tablespoon orange zest
- 1/2 cup granulated white sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 teaspoon red pepper flakes, optional
Cornstarch Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
Serving: (Optional)
- 2 stalks green onions, chopped (for garnish)
- 1 tablespoon sesame seeds, optional
Instructions
- In a large bowl, add orange juice, white vinegar, soy sauce, and orange zest. Cover and refrigerate for 2-3 hours
- In a bowl, combine flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each piece of chicken into the beaten egg, then dredge it in the flour mixture, ensuring each piece is fully coated.
- Preheat your air fryer to 400 degrees F (200°C). Arrange the chicken pieces in a single layer in the air fryer basket, ensuring they do not overlap (you may need to do this in batches). Cook for about 10-12 minutes, turning halfway through, until the chicken is golden brown and crispy.
- Prepare the sauce while the chicken is air frying. In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, ginger, and red chili flakes (if using). Bring the mixture to a simmer over medium heat.
- Make a slurry by mixing cornstarch with 2 tablespoons of water until smooth. Gradually add this slurry to the saucepan, stirring continuously. Simmer the sauce until it thickens.
- Once all the chicken pieces are air-fried, and the sauce is thickened, add the chicken to the saucepan and toss until each piece is fully coated in the sauce.
- Transfer the orange chicken to a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish. Serve hot with a side of steamed rice or noodles.
Equipment
- Cooking Spray
- Parchment Paper, optional
Nutrition
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