Crispy orange chicken (air fryer)

Zest an orange with a rasp into a large skillet and squeeze in its juice.

Add about half a cup of orange marmalade, 45 ml rice vinegar, 3 tablespoons soy sauce, a teaspoon of grated fresh ginger, garlic and an optional quarter teaspoon of crushed red pepper flakes; whisk to break up the marmalade.

Cut chicken breasts into strips or bite-sized pieces.

Rub about four teaspoons of veggie oil into two cups of panko by hand until it feels like wet sand.

Mix two large eggs and a teaspoon of salt with a fork in a shallow dish; put half a cup of cornstarch in a Ziploc bag.

Bring the sauce to a simmer over medium heat and let it reduce.

Shake the chicken in the cornstarch bag; one piece at a time, shake off excess, dip in egg, drain, then press into the panko; set on a baking sheet.

When the sauce is syrupy and thick, take it off the heat and whisk in about a teaspoon of toasted sesame oil.

Spray the air fryer basket, add the chicken with room for airflow, spray the tops, and air fry at 400 degrees for five minutes.

Flip and air fry another three to five minutes until golden and cooked through, in batches.

Variation: bake on a lightly sprayed baking sheet at 425, spraying the tops, 10 minutes, then flip and bake 5 minutes more.

Variation: shallow fry in about half an inch of oil over medium to medium-high heat until golden brown and cooked through.

Chop scallions for garnish.

Rewarm the sauce on medium-low, toss the chicken in it to coat, and garnish with scallions and sesame seeds.