Air Fryer Orange Chicken

Steps

1. Cut the chicken breast or thigh into uniform 1-inch pieces.
2. In a large bowl, crack one egg and add 1/4 teaspoon of salt. Whisk until combined.
3. In a shallow dish, combine 1 cup of cornstarch (or potato starch).
4. Preheat the air fryer to 400°F.
5. Dip each piece of chicken into the egg mixture, then dredge in the cornstarch, ensuring it is fully coated. Transfer the dredged chicken pieces to a plate and set aside.
6. Transfer the first batch of chicken onto the air fryer basket, making sure to leave space for air circulation.
7. Spray the chicken liberally with cooking oil.
8. Air fry the chicken for 6 minutes. Flip the pieces, spray them again, and continue air frying for another 6 minutes until golden and crispy.
9. While the first batch is cooking, prepare the sauce: In a pan on the stovetop, combine orange juice (half a cup), orange zest (1/4 cup), brown sugar (1/4 cup / 55 g), soy sauce (1/4 cup / 60 ml), rice vinegar (1 tablespoon), toasted sesame oil (1 teaspoon), ginger (about 1 teaspoon minced), red pepper flakes (about 1/8 to 1/4 tsp), and garlic cloves (3 minced).
10. Once the first batch of chicken is done, remove it from the air fryer and transfer it to a plate.
11. Spray the pan with cooking oil. Add the second batch of chicken to the basket.
12. Air fry the second batch for 6 minutes. Flip them, spray again, and continue air frying for another 6 minutes until golden and crispy.
13. While the second batch is finishing, bring the sauce mixture on the stovetop to a boil over medium-high heat and cook until the sugar has dissolved.
14. Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Whisk in the slurry into the boiling sauce while whisking constantly until it thickens and becomes clear (about one minute).
15. Remove the sauce from heat.
16. Once both batches of chicken are cooked, transfer them to a large bowl.
17. Pour the prepared orange sauce over the chicken and toss to coat evenly.
18. Serve immediately over rice, garnished with chopped scallions.