Step 1

In a medium bowl, combine the chicken, egg, and salt, stirring to coat the chicken well.

Step 2

In a shallow bowl, add the cornstarch and stir to break up any large clumps. Work with a few pieces at a time, transfer the chicken pieces to the flour mixture and toss until well coated in the dredge. Dredge only what will fit in your basket at one time.

Step 3

Preheat the air fryer to 400°F.

Step 4

Place the dredged chicken pieces in a single layer in the air fryer basket. Spray the chicken generously with cooking spray.

Step 5

Air fry for 6 minutes. Flip the chicken pieces and spray them with cooking spray again. Continue to air fry until golden and crispy, about 6 minutes more. Transfer the cooked chicken to a large bowl, and continue dredging and cooking the remaining pieces.

Step 6

While the last batch of chicken cooks, combine the orange juice, soy sauce, sugar, vinegar, zest, ginger, oil, pepper, and garlic in a small saucepan. Bring to a boil over medium-high heat, and cook until the sugar is dissolved.

Step 7

Dissolve the cornstarch in the water in a small bowl, and whisk it into the saucepan. Continue cooking, whisking constantly, until thickened and translucent, about 1 minute.

Step 8

Pour the sauce over the chicken and toss to coat. Serve immediately, topped with sesame seeds and green onions.