Air Fryer Orange Chicken

For the chicken

• 2 lb boneless chicken, cut into bite-sized chunks
• 2 eggs
• Pinch of salt
• Pinch of black pepper
• ½ cup corn starch
• ¼ cup flour
• Olive oil in a spray bottle

For the sauce

• 2 tsp garlic
• 1½ tbsp ginger
• 1½ tsp red pepper flakes
• 1 tbsp corn starch
• 2 tbsp rice wine
• ¼ cup water
• 1 tsp sesame oil
• 3 tbsp soy sauce
• 8 tbsp sugar
• 8 tbsp white vinegar
• Zest of 1 orange

And also

• Rice of your choice

Start the rice

Get the rice going first. It'll take care of itself while you handle the rest.

Make the sauce

You can get this going at the same time as the chicken if you want. No rush either way.

1. In a large frying pan, heat a splash of oil. Add the ginger, garlic and red pepper flakes and cook for about 30 seconds.
2. Add the corn starch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest. Bring to a boil, then reduce to a simmer for about 5 minutes until slightly reduced. Turn off the heat and set aside.

Make the chicken

1. Preheat the air fryer to 400°F. Beat the eggs with salt and pepper in one bowl. Combine the corn starch and flour in another bowl.
2. Coat chicken pieces in the egg mixture, then dredge in the flour mixture. Lay out in a single layer and spray with olive oil until the top side is just soaked. You may need to work in batches.
3. Air fry for 5 minutes at 400°F.
4. Flip the chicken and spray with olive oil, aiming to soak remaining dry flour without overdoing it. Air fry for about 5 more minutes at 450°F until crispy.

Bring it together

Add the chicken to the sauce and toss to coat. Serve over rice. Not too bad at all.