Cut your preferred chicken (breasts or thighs) into 1-inch bite-sized pieces. In a medium bowl, toss the chicken with the 1/2 cup soy sauce and pepper. Let it sit for 10 minutes while you prepare the coatings and the sauce.

Create two shallow dishes. In the first, whisk the egg. In the second, whisk together the flour and cornstarch. This mixture is key to the air fryer chicken batter, giving us that professional crunch.

Coat the Chicken: Drain the marinated chicken briefly. Dip each piece first into the egg wash, allowing the excess to drip off, and then dredge thoroughly into the flour/cornstarch mixture, pressing gently to make sure the coating adheres completely. This double dredge ensures maximum crispness.

Preheat your air fryer to 400°F (200°C). Spray the coated chicken pieces lightly with cooking oil spray (olive oil or avocado oil works best). Place the chicken in the air fryer basket in a single layer, working in batches if necessary so as not to crowd the basket. Air fry for 8-10 minutes, flipping halfway through, until the internals register 165°F and the exterior is golden.

While the chicken cooks, prepare the sauce. In a small saucepan, combine the orange juice, zest, rice vinegar, brown sugar, garlic, ginger, 1 tbsp soy sauce, sesame oil, and chili flakes. Bring it to a rolling boil over medium heat, then reduce the heat to a simmer.

Whisk the cornstarch slurry (cornstarch and cold water) until smooth. Pour it slowly into the simmering sauce, whisking continuously, until the sauce thickens and achieves a beautiful, syrupy gloss. Once thick, remove from heat.

In a large mixing bowl (or the saucepan), toss the warm, air-fried chicken pieces with the orange sauce until every piece is evenly coated and glistening. Serve immediately over rice, garnished with green onions and sesame seeds.