Air fryer orange chicken

Cut the chicken breast into roughly equal pieces, coat with salt and pepper, then toss in cornstarch.

Heat the air fryer to 400 (390 or 375, whatever it reaches). Spray the basket, shake excess cornstarch off the chicken, spread it out and spray the top.

Air fry seven minutes with the temperature all the way up.

For the sauce, start with orange juice in a hot pan, then add orange zest, rice vinegar and a little soy paste, then the rest of the orange juice, about half a cup in all.

Add garlic, chopped ginger and a pinch of red pepper flake, then sugar; stir to dissolve and let it bubble a couple of minutes.

Flip the chicken, spray again and air fry another seven minutes.

Thicken with a little cornstarch mixed with water until sticky; take off the heat and warm again just before tossing.

Toss the crispy chicken in the sauce.

Serve with an egg roll, finished with green onion and sesame seeds.