Preparation:   

Preparation time: 30 mins

Cooking time: 10 mins

Serving: 3

Ingredients:

  Chicken

• 1 lb chicken thigh boneless & skinless
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp soy sauce
• 1 tbsp shaoxing wine
• 3 cloves garlic grated
• 1 inch ginger grated
• 1 tsp sesame oil
• 1 egg white
• 5 cup potato starch

  Sauce

• 1/4 cup soy sauce
• 1/4 cup orange juice
• 1 tbsp orange zest
• 1/2 cup chicken stock
• 2 tbsp brown sugar
• 1/2 tbsp cornstarch

 Oils & Aromatics

• 1 tbsp vinegar
• 4 cloves garlic minced
• 1 tbsp ginger minced
• 2 tbsp neutral oil I used avocado oil
• 1 tsp sesame oil optional

Instructions:

1. Cut chicken into 2" pieces and add in a bowl with salt, white pepper, soy sauce, shaoxing wine, grated garlic & ginger, sesame oil and egg white. Mix well until the seasonings and egg white are evenly distributed and marinate for at least 30 minutes.
2. Premix your sauce by combining soy sauce, orange juice, orange zest, chicken stock, brown sugar, and cornstarch in a small bowl and set aside.
3. Mince garlic and ginger and set aside with your sauce.
4. Lightly coat the chicken pieces in potato starch. Spray your air fryer tray with cooking spray (I like to use avocado oil spray), then lay the chicken down on a single layer. Spray the top of the chicken and cook at 350F for 10 minutes. Shake the chicken to loosen any pieces that are sticking, then air fry again at 400F for 8 minutes or until the chicken is crispy and reads 165F.
5. In a large pan or wok over high heat, add 2 tbsp of neutral oil and fry your garlic and ginger for 15 seconds. Immediately add your sauce and stir until thickened, about 1-2 minutes. Then add the vinegar and mix through.
6. Add back your chicken and toss to combine. Once the chicken is coated, finish with a tsp of sesame oil. Serve with rice and enjoy!