1/4 teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1–2 teaspoons toasted sesame oil (optional, for finish)
Cooked brown rice or cauliflower rice
Steamed broccoli or snap peas
Sliced green onions and sesame seeds for garnish
Instructions
Prep the chicken by patting it dry and tossing it with a mix of cornstarch, garlic powder, onion powder, salt, and pepper until coated.
Preheat the air fryer to 400°F (200°C) for 3–5 minutes and lightly spray the basket with oil.
Air-fry the chicken in a single layer for 8–10 minutes, flipping halfway through until golden brown and fully cooked.
Prepare the orange sauce by simmering orange juice, zest, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a skillet over medium heat.
Add the cornstarch slurry to the sauce and simmer for 1–2 minutes until thickened. Stir in toasted sesame oil if using.
Once the chicken is crispy, toss it in the sauce and serve over rice with steamed broccoli, garnished with green onions and sesame seeds.
Notes
For a vegan version, replace chicken with tofu or cauliflower. Adjust honey or maple syrup to taste.