Instructions

• Preheat the air fryer to 190°C / 375°F.
• In a bowl, combine 1 pound chopped chicken breast, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup soy sauce. Mix to coat and let marinate 5–10 minutes.
• In a shallow bowl, combine 1/2 cup all-purpose flour (or panko) and 1/4 cup cornstarch. Remove the chicken from the marinade, letting excess drip off, and dredge each piece in the flour/cornstarch mixture, pressing to adhere. Place coated pieces on a plate or tray.
• Arrange the coated chicken in a single layer in the air fryer basket, leaving space between pieces. Work in batches if necessary so pieces are not crowded.
• Lightly spray or brush the coated chicken with oil (or spray the basket) and air fry at 190°C / 375°F for 12–15 minutes, flipping the chicken once about halfway through, until golden and cooked through.
• While the chicken cooks, make the orange sauce: heat 1/2 teaspoon sesame oil in a saucepan over medium heat. Add 2 cloves minced garlic and 1/2 teaspoon minced ginger; sauté 1–2 minutes until fragrant.
• Add 1/3 cup soy sauce, 1 tablespoon orange marmalade, the juice and zest of 1 large orange, 1/2 teaspoon hot sauce, and 1 tablespoon white vinegar to the saucepan. Stir to combine and bring to a gentle simmer.
• In a small bowl, whisk together 1/2 tablespoon cornstarch and 1 tablespoon water to make a slurry. Slowly whisk the slurry into the simmering sauce and continue to simmer for 1–2 minutes, until the sauce thickens. Remove from heat.
• Transfer the cooked chicken to a large mixing bowl, pour the prepared orange sauce over the chicken, and gently toss until all pieces are evenly coated. Serve immediately.