Air fryer orange chicken

Wash two oranges and remove all the zest with a microplane (or peel the outer layer with a vegetable peeler and mince), avoiding the bitter white pith; about one tablespoon.

Roll and juice the oranges to about half a cup.

Peel the ginger with a spoon or peeler, trim dried parts, cut into layers, strips, then mince (or grate).

Slice the green onions for serving; mince three garlic cloves or use a garlic press.

Cut a pound of chicken breast or thigh into uniform one inch pieces and put in a big bowl.

Add one egg and a quarter teaspoon of salt, break up the egg and mix to coat.

Put one cup of cornstarch in a shallow dish, breaking up any lumps with a fork; optionally season it, for example a teaspoon of onion or garlic powder or five spice.

Preheat the air fryer to 400 Fahrenheit.

Working in batches that fit the basket, toss the egg-coated chicken in cornstarch, shake off excess and set on a dish.

Place the chicken in the basket with space for air to circulate and spray liberally with cooking oil.

Variation: make ahead by freezing the dredged chicken flat and air frying from frozen, and mixing the sauce (without the slurry) to keep covered in the fridge.

Air fry 6 minutes, flip, spray again and air fry another 6 minutes until golden and crispy; repeat with the second batch.

In a pan combine the orange juice, zest, brown sugar, soy sauce, rice vinegar, toasted sesame oil, ginger, red pepper flakes and garlic.

Bring the sauce to a boil over medium-high, stirring occasionally, until the sugar dissolves.

Mix one tablespoon of cornstarch with two tablespoons of water; remix and whisk into the boiling sauce, whisking constantly about a minute until thick, clear and glossy. Remove from heat.

Toss all the chicken with the sauce in a large bowl; serve immediately over rice, garnished with scallions and sesame seeds.