Chop chicken breast into large cubes. Slice chicken breast into thick strips then chop into pieces. Keep the chunks thick so that chicken remains tender after air frying.
Season with salt, pepper and orange juice. Mix well and marinate for 15 minutes. The orange juice helps tenderize the meat and coat it with an extra citrusy flavor.
Crack two eggs in a large mixing bowl and beat eggs. Add cornstarch to make a batter. It can take a little time to mix all the cornstarch in. The large clumps will disappear when the batter is ready.
Put chicken pieces into the batter and mix well. You are going to really want to get in between the chicken pieces so that the batter covers every inch of the chicken. I like to top off with a little extra corn starch (about 1 tsp) to make the batter more solid for air frying later.
Spray the tray with cooking oil. Lay chicken pieces one by one on the tray. Coat chicken pieces with cooking oil before sending the tray to the air fryer.
Set the air fryer at 375 and fry for 5 minutes. When the time is up, turn chicken pieces over and fry for another 10 minutes. Set the cooked chicken pieces aside.
Squeeze 2 full oranges when waiting for the chicken to cook. The juice should come out to about ¼ cup and that’s exactly what we need later. You can also use store bought orange juice to substitute.
Start stove on medium low heat. Add cooking oil. Drop in chopped garlic and ginger. Cook until slightly brown.
Add in light soy sauce, orange juice, brown sugar and some honey for flavor. Then add in white vinegar and chili flakes. Turn the fire on low and mix all the ingredients well.
Start adding the starch water before the liquid boils. If it is boiling, reduce heat or remove from heat to lower the temperature. This prevents clumps of cornstarch from forming.
When the sauce boils, it thickens up as well. Reduce heat further and add in chicken pieces. Mix well in the sauce so that chicken pieces are evenly coated.
Serve with some green onion or garnish with extra orange slices.
