Preheat your air fryer to 380°F (195°C).

Set up a three-stage dredging station. In shallow dish one, combine the flour, cornstarch, salt, and pepper. In dish two, lightly beat the egg. In dish three, spread the panko breadcrumbs.

Working with one piece at a time, dredge the chicken in the flour mixture, shaking off excess. Dip into the egg, allowing excess to drip off. Finally, press firmly into the panko mixture until fully coated. The panko is what gives us that ultimate crunch!

Lay the coated chicken pieces in a single layer in your air fryer basket. Lightly spray the tops of the chicken with oil. Air fry for 10-12 minutes, shaking the basket halfway, until the chicken is cooked through and golden. The internal temperature should register 165°F (74°C).

While the chicken air fries, start the sauce. In a small saucepan over medium heat, add the sesame oil. Sauté the minced garlic and grated ginger for about 30 seconds, until fragrant.

Pour in the orange juice, orange zest, sugar, soy sauce, and rice vinegar. Add the crushed red pepper flakes. Bring the mixture to a low simmer.

Whisk the cornstarch slurry until smooth. Slowly pour into the simmering sauce, whisking constantly. Continue stirring until the sauce thickens to a glossy glaze. Remove from heat.

Once the crispy chicken is finished, transfer the pieces to a large bowl. Pour half to three-quarters of the warm orange sauce over the chicken. Toss gently to fully coat.

Transfer to a serving platter. Drizzle with remaining sauce, sprinkle with sesame seeds and green onions. Serve hot over steamed rice.