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Use a paper towel to pat the chicken completely dry. Cut the chicken 1-inch cubes, and season well with salt and pepper. Set aside for 5 minutes.
Prepare a shallow plate with beaten eggs and another with cornstarch. Dip one piece of chicken at a time into the egg wash, then evenly coat in the cornstarch.
Cook the chicken on the stove, in the oven, or in the air fryer:To pan fry: Heat oil in a large skillet over medium-high heat for until the hot oil shimmers, about 3-4 minutes. Fry the chicken in two batches for 6-8 minutes until golden brown and cooked through, flipping once. Transfer to a paper towel lined plate and allow the chicken to rest.
To cook in the oven: Preheat oven to 375F. Place the coated chicken on a parchment-lined half sheet baking pan in a single layer. Bake until cooked through, flipping once
To cook in the air fryer: Place coated chicken in a single layer in the air fryer basket. Spray with cooking oil spray. Air fry at 350F for 15 minutes until golden brown. You may have to cook in batches depending on the size of your air fryer.
In a small mixing bowl, combine garlic, ginger, orange juice, soy sauce, vinegar, sugar, sesame oil, and cornstarch. Whisk well until smooth.
In a large skillet, heat the sauce over medium heat. Heat until simmered and thickened to a desired consistency, about 3-4 minutes, stirring constantly.
Add the chicken and toss well to coat.
Garnish with green onions and serve warm with a bowl of steamed rice.