I Stopped Ordering Takeout After My Daughter-in-Law Showed Me This Air Fryer Orange Chicken

I Stopped Ordering Takeout After My Daughter-in-Law Showed Me This Air Fryer Orange Chicken Homemade orange chicken goes soft before it reaches the table because the sauce steams the meat and kills the crisp. The fix is a dry cornstarch coat, air frying the chicken separately from the sauce, and tossing them together only right before serving. The Crunch and Sauce guide gives you the exact steps to keep the chicken crisp and the sauce thick. Link below. What's covered: Choosing boneless skinless chicken thighs because they hold moisture better than breast meat Cutting the thighs into one inch cubes so they cook evenly Coating the chicken in dry cornstarch instead of wet batter to create a crisp shell Air frying the chicken in a single layer to one hundred sixty five degrees Cooking the orange, brown sugar, soy, and vinegar sauce separately and thickening it with a cornstarch slurry Tossing the hot sauce over the crispy chicken immediately before serving Freezing and reheating leftovers to bring back the crisp Always cook chicken to a safe internal temperature of one hundred sixty five degrees and never leave a hot air fryer running against a wall or cabinet. orange chicken air fryer chicken thighs crispy chicken cooking tips meal prep dinner ideas why homemade orange chicken goes soggy, orange chicken air fryer recipe, how to make orange chicken crispy, orange chicken that does not get soggy, air fryer orange chicken, crispy chicken in air fryer, orange chicken sauce recipe, chicken thighs for orange chicken, air fried chicken with sauce, mavis kettering cooking, authentic restaurant orange chicken at home, cornstarch coated chicken, air fryer dinner ideas, orange chicken over rice, keep chicken crispy after sauce