Crispy Orange Chicken

Steps

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1. 1
   In a large skillet, zest an orange and squeeze out its juice. Add the juice, half a cup of orange marmalade, 3 tablespoons rice vinegar, 3 tablespoons soy sauce, 1 teaspoon fresh ginger, 2–3 cloves minced or crushed fresh garlic, a quarter teaspoon of red pepper flakes (optional), and toasted sesame oil. Whisk everything together to combine.
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2. 2
   Prepare the chicken by cutting the chicken breasts into strips or bite-sized pieces.
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3. 3
   Set up a breading station by combining 2 cups of panko breadcrumbs with 4 teaspoons of vegetable oil in a medium bowl, mixing with your hands until it resembles wet sand. In a shallow dish, crack 2 large eggs and add 1 teaspoon of salt, then whisk together with a fork.
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4. 4
   Pour half a cup of cornstarch into a ziplock bag, add the chicken pieces, seal, and shake to coat all pieces evenly.
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5. 5
   Working one piece at a time, shake off excess cornstarch, dip into the egg mixture until fully coated, drain excess, then coat thoroughly in the seasoned panko breadcrumbs. Place on a baking sheet and repeat for all pieces.
   ▶ ≈5:42
6. 6
   Place the sauce on medium heat and bring to a simmer while you finish breading the chicken. Once the sauce has thickened, remove from heat and whisk in 1 teaspoon of toasted sesame oil.
   ▶ ≈5:12
7. 7
   For air fryer: Preheat if desired and lightly spray the basket. Arrange chicken in a single layer with adequate spacing, spray the tops with cooking spray, and air fry at 400°F for 5 minutes. Flip the pieces and continue air frying for 3–5 minutes more until golden and cooked through.
   ▶ ≈7:35
8. 8
   Oven option: Arrange breaded chicken on a cooking-spray-coated baking sheet and bake at 425°F for 10 minutes, flip, and bake for 5 minutes more. Shallow-fry option: Heat about half an inch of oil in a pan over medium to medium-high heat and fry until golden and cooked through.
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9. 9
   Transfer the cooked chicken pieces into the pan with the sauce and warm gently over medium-low heat. Toss the chicken to coat evenly with the sauce, garnish with chopped scallions and sesame seeds, and serve immediately.
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