Air Fryer Chicken:

Chicken thighs 1 per person cut into 1 inch pieces

Corn Flakes crushed small 1 to 2 cups

Flour 1 cup - (Seasoning for flour 1 Tbsp. Paprika 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 Tbsps. Black pepper, 2 Tbsps. salt)

Beaten Eggs 2 for every 3 chicken thighs

Cooking Oil Spray (any kind I like avocado oil)

Orange Sauce:

Sesame Oil 2 Tbsp.

Ginger Chopped 1 inch piece

Garlic chopped 3 Cloves

Fresh Orange 1 Squeezed (2 If more juice is needed)

Water 1/2 cup (Add more water if needed after corn starch is added)

Soy Sauce 3 Tbsp.

Rice Vinegar 2 Tbsp.

Zero Calorie Sugar 2 Tbsp.

Corn starch

Salt a Pinch

1/2 Tbsp. crushed red pepper

Air Fryer Chicken:

Take your Chicken Thighs and cut them into 1 inch pieces. Don’t worry if there not perfect just do the best you can.

season flour: add all the ingredients listed above and mix well into the flour

Next set up your battering station, I set up 3 bowls one for flour, one for Eggs and one for corn flakes. start by dropping your chicken pieces into the flour bowl and coating the pieces thoroughly, then same thing into the egg bowl and finally into the corn flake bowl.

once all the chicken is coated add the pieces to your air fryer basket with room around each piece so air can circulate around and cook each piece evenly. Now give a generous spray of cooking oil to each piece of chicken in the basket, and close them in for air frying.

set your air fryer for 385F or 196C for my friends outside the US. set the cook time for 12 minutes. cook till half way 6 minutes left. open the air fryer and give the chicken pieces a good shake and another generous spray of oil. close them back in the air fryer and complete the air frying prosses. now its good to have a meat thermometer at this point to check that the internal temperature of the chicken has reached 165F or 73.8C which will confirm that you have cooked chicken. if you do not have a thermometer, take one chicken piece and cut it open to see if the inside is all white indicating the chicken is cooked.

once the chicken is cooked set aside on a wire rack or in a strainer to cool. don’t place on a plate or the bottom of the chciken pieces will get soggy from the heat being trapped. once cool then you can plate all the chicken

Orange Sauce:

get a semi deep pot over medium heat and add your sesame oil. then add the garlic and ginger (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 the water. now add the soy sauce, rice vinegar and sugar. mix everything and add your corn starch slurry in (follow the directions on your corn starch bottle so you add the correct amount) if the sauce becomes too thick add water to thin it out. finally add crushed red pepper, sat and pepper. to taste

once the sauce is done add the chicken and mix well. eat immediately after coated.