Air Fryer Chicken:

4 Chicken thighs cut into 1 inch pieces

1 to 2 cups Corn Flakes crushed small

1 cup all purpose flour

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

2 tbsps black pepper

2 tbsps salt

2 eggs

1 tbsp avocado cooking oil Spray

Orange Sauce:

2 tbsps sesame oil

1 inch piece fresh ginger chopped

3 garlic cloves chopped

1-2 medium orange squeezed

1/2 cup water

3 Tbsps soy sauce

2 tbsps rice vinegar

2 tbsps zero calorie sugar

Corn starch

Salt a Pinch

1/2 tbsp crushed red pepper

Air Fryer Chicken:

Cut the chicken thighs into 1-inch pieces. Don’t worry if they are not perfect just do the best you can. In a mixing bowl add flour, paprika, garlic powder, onion powder, black pepper and salt. Mix well.

Set up your battering station: Set up 3 mixing bowls, add flour to one, in the second bowl add the eggs and the last bowl add crushed corn flakes. Start by dropping your chicken pieces into the flour bowl and coating the pieces thoroughly, then dip the chicken egg bowl and finally into the corn flake bowl.

Once all the chicken is coated add the pieces to your air fryer basket. Ensure there are efficient room around chicken pieces to that there is even cooking. Spray chicken generously with cooking spray to each piece of chicken. Set your air fryer for 385°F (196°C for my friends outside the US) set the cook time for 12 minutes. Cook for 6 minutes, then open the air fryer and give the chicken pieces a good shake and another generous spray of oil. Resume air frying the chicken for the last 6 minutes. After the chicken has cooked for a total of 12 minutes check the internal temperature of the chicken has reached 165°F or 73.8°C. If chicken is not cooked, repeat for 1 or 2 more minutes until internal temperature is reached.

Once the chicken is cooked, remove from air fryer and place chicken pieces wire rack to cool. If chicken is cooled directly on plate the chicken will be soggy due to the heat being trapped.

Orange Sauce:

In a sauce pan on medium heat and add sesame oil then add the garlic and ginger to the pot for 30 seconds (the garlic cooks fast so be ready with your orange) once the garlic looks cooked squeeze the fresh orange juice into the pot and then add water, soy sauce, rice vinegar and sugar. Mix everything and add your corn starch slurry in (Corn starch will have directions on how to make a slurry. Follow the directions so you add the correct amount)

If the sauce becomes too thick add water to thin it out. Lastly. add crushed red pepper, salt and pepper to taste.

Combine the chicken and the sauce and immediate eat after coating. Enjoy over rice. and some steamed veggies.