Preheat your air fryer to 400 degrees F. Chop your chicken up into bite size pieces.

In a shallow bowl, combine the flour and cornstarch. Put the eggs in a second bowl, and line the air fryer basket with a parchment paper liner or a silicone liner if using.

Dunk each chicken piece in the flour cornstarch mixture, then into the egg, then back into the flour until it's completely coated. Repeat with all the chicken pieces.

Add them to the air fryer basket in a single layer, with a little space in between. You may need to cook the chicken in 2 batches.

Spray or brush the chicken pieces with olive oil or cooking spray so that all of the flour is wet.

Air fry at 400ºF for 6 to 8 minutes. Flip the chicken pieces over, spray with more oil, and fry for 6 to 8 more minutes at 400ºF, until golden brown and crisp.

While the chicken is air frying, make the sauce. In a medium pot, add orange juice, sugar, soy sauce, rice vinegar, garlic, ginger, and red chili flakes. Heat for 3 minutes.

In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together.

Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.

When the chicken is done, toss the chicken and sauce mixture together in a bowl to coat the chicken pieces well. Serve hot, garnish with sliced green onions and sesame seeds before serving.