Air Fryer Orange Chicken

In a large Ziplock bag, mix the Corn Starch (1 cup), Ground Black Pepper (1 pinch), Ground Ginger (1/4 tsp), Ground Nutmeg (1/4 tsp), Dried Thyme (1/8 tsp), Dried Sage (1/8 tsp), and Paprika (1/8 tsp). Seal and shake up to mix.

Cut the Boneless, Skinless Chicken Breasts (2 lb) into 1-inch cubes and add to the bag of corn starch, seal, and toss chicken until all the pieces are well coated. Remove chicken from the bag, making sure to remove any excess cornstarch.

Place the chicken in your air fryer and cook until the chicken is cooked to an internal temperature of 165 degrees F (74 degrees C). Follow your air fryer manual.

Make the sauce while the chicken is cooking. Whisk together Water (1/4 cup) and Corn Starch (2 Tbsp) and set aside.

In a pan over medium heat, whisk together the juice from Oranges (4), Granulated Sugar (1/2 cup), Soy Sauce (2 Tbsp), Rice Vinegar (2 Tbsp), Garlic (2 cloves), Ground Ginger (1/4 tsp), and Crushed Red Pepper Flakes (1/2 tsp). Simmer for 3 minutes.

Add the cornstarch slurry and whisk in, cooking for 5 minutes or until thickened. Remove from heat and stir in the Scallion (1/4 cup) and Orange Zest.

Toss the cooked chicken into the sauce and serve.