Start by cutting the chicken into bite-sized pieces. Place the chicken in a mixing bowl and add a beaten egg along with a teaspoon of sesame oil.

Mix well until all the chicken pieces are evenly coated in the egg mixture.

Add the cornstarch, paprika, black pepper, and salt, then toss until the chicken is well coated. For an extra even coating, you can roll the chicken pieces in a separate plate with cornstarch.

Preheat the air fryer to 400°F for 5 minutes (this recipe uses an Instant Vortex air fryer). Arrange the coated chicken in a single layer in the air fryer basket, ensuring the pieces do not overlap.

Air-fry at 400°F for 20 minutes, flipping the chicken halfway through for even cooking. The chicken should be golden and crispy; if needed, air-fry for an additional 5 minutes until perfectly crisp.

For the Orange Sauce:

In a wok over medium heat, heat sesame oil and sauté the minced ginger and garlic for 2 minutes.

Add the oyster sauce, soy sauce, and rice vinegar, followed by the orange juice, orange zest (if using), and brown sugar.

Let the sauce simmer for 3 minutes before adding a cornstarch slurry made by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water.

Cook the sauce until it thickens enough to coat a spoon easily.

Turn off the heat and add the crispy air-fried chicken, tossing well until all the pieces are evenly coated in the sauce.

Garnish with sesame seeds and chopped scallions before serving. Enjoy over Jasmine or Basmati rice for a complete meal.