Step 1

In a large bowl, add orange juice, white vinegar, soy sauce, and orange zest. Cover and refrigerate for 2-3 hours

Step 2

In a bowl, combine flour, cornstarch, salt, and pepper. In another bowl, beat the eggs. Dip each piece of chicken into the beaten egg, then dredge it in the flour mixture, ensuring each piece is fully coated.

Step 3

Preheat your air fryer to 400 degrees F (200°C). Arrange the chicken pieces in a single layer in the air fryer basket, ensuring they do not overlap (you may need to do this in batches). Cook for about 10-12 minutes, turning halfway through, until the chicken is golden brown and crispy.

Step 4

Prepare the sauce while the chicken is air frying. In a saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, minced garlic, ginger, and red chili flakes (if using). Bring the mixture to a simmer over medium heat.

Step 5

Make a slurry by mixing cornstarch with 2 tablespoons of water until smooth. Gradually add this slurry to the saucepan, stirring continuously. Simmer the sauce until it thickens.

Step 6

Once all the chicken pieces are air-fried, and the sauce is thickened, add the chicken to the saucepan and toss until each piece is fully coated in the sauce.

Step 7

Transfer the orange chicken to a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish. Serve hot with a side of steamed rice or noodles.

Step 8

Enjoy this delicious homemade version of P.F. Chang's Orange Chicken!