Step 1

In a medium bowl, combine the marinade ingredients (2 tablespoons rice vinegar, 1 tablespoon soy sauce, 2 teaspoons ginger, 3/4 teaspoon salt, 1/2 teaspoon pepper). Add the chicken and stir to coat the chicken well. Cover and marinate for at least 20 minutes or as long as 24 hours (refrigerate if marinating for longer than 20 minutes).

Step 2

Remove the chicken pieces from the marinade, discarding the marinade.

Step 3

In a shallow bowl, combine the flour and cornstarch. Put the eggs in a second bowl. Line the air fryer basket with a parchment paper liner or a silicone liner if using.

Step 4

Dredge each chicken piece in the flour mixture first, then dunkit into the egg, then dredge again in the flour mixture so that it is completely coated. Repeat with the remaining chicken pieces. As the chicken pieces are coated, arrange them in a single layer in the air fryer with a little space in between. You may need to cook the chicken in 2 batches.

Step 5

Line the air fryer basket with a perforated parchment paperliner, if using.

Step 6

Spritz or brush the chicken pieces with oil so that all of the flour is wet.

Step 7

Air fry at 400ºF for 5 to 8 minutes.

Step 8

Flip the chicken pieces over, spritz or brush with more oil, and fry for 5 to 8 more minutes at 400ºF, until golden brown and crisp.

Step 9

While the chicken is air frying, make the sauce. In a saucepan, combine the orange juice, soy sauce, brown sugar, orange zest, rice vinegar, chile paste, garlic, and ginger. Bring to a boil over medium-high heat, stirring until the sugar is fully dissolved. While the sauce is boiling, add the cornstarch and water slurry and continue to cook, stirring, until the mixture thickens, about 1 minute more.

Step 10

When the chicken is done, toss the chicken and sauce together in a bowl to coat the chicken pieces well.

Step 11

Serve hot, garnished with scallions and sesame seeds, if using.