Step 1

Cut chicken into 1” bite-sized pieces and place into a bowl.

Step 2

Prepare a dredging station. Add the all-purpose flour and potato starch in one bowl, and divide the mixture in half between two bowls. In a third bowl, whisk to combine eggs and water. The fourth bowl combines panko bread crumbs, red pepper flakes, black pepper, and ginger powder. Working in batches of 4-5, coat chicken in flour, then dip into eggs. Allow excess egg to drip off, then dip into the 2nd flour bowl. Dredge in eggs again, then roll chicken in the panko bread mixture.

Step 3

Preheat the air fryer to 400* for 5 minutes.

Step 4

Line the air fryer basket with foil and spray foil with non-stick spray. Arrange chicken in a single layer in the basket. Cook for 10 minutes, stopping halfway through to turn.

Step 5

While the chicken is cooking, prepare orange sauce. Heat a saucepan over medium-high heat. Add the butter. Once melted, add the garlic, ginger, and orange zest and cook for 1 minute. In a small mixing bowl, combine the orange marmalade, orange juice, soy sauce, rice vinegar, and cornstarch. Whisk until smooth, then add mixture to the saucepan. Cook on medium high heat until boiling, then lower to a simmer for 3 minutes. Remove from heat and pour into a large mixing bowl. Season with salt and pepper if desired.

Step 6

Remove the chicken from the air fryer and toss in the sauce.

Step 7

Garnish with chopped green onions and orange zest and enjoy!