1

Add the chicken into a large bowl along with 3 tablespoons of tamari, 2 tablespoons of Shaoxing wine, ginger powder and the zest from half an orange. Seal and place in the fridge for one hour.

2

Cook the rice according to package directions.

3

Heat a small pot over medium-low heat and add the sesame oil. Once warm, add the ginger and garlic and cook until fragrant, about two minutes, stirring often. Add the remaining two tablespoons of tamari, remaining one tablespoon of Shaoxing wine, orange juice, plus the remaining zest from the orange, coconut sugar, chili flakes and rice vinegar. Bring to a low simmer.

4

In a small bowl, whisk together the water and cornstarch. Pour into the sauce and reduce the heat to low. Whisk the sauce until thickened, about one to two minutes. Remove the sauce and set aside.

5

Heat the air fryer to 400℉. Pour the potato starch and salt into a bowl.

6

Remove a few chicken pieces from the marinade and transfer to the bowl with the starch and toss well, being sure to coat on all sides. Tap off any excess and place in the basket of the air fryer. Arrange chicken pieces in the air fryer in a single layer, do not overlap. Work in batches.

7

Spray generously with avocado oil and bake for 12 to 13 minutes, removing halfway through and spraying with more oil as needed on any floury pieces of chicken. You don't need to flip the pieces.

8

Meanwhile, add the broccoli florets to a steaming basket over boiling water and cover. Steam for about five minutes, or until tender.

9

Transfer the chicken to a clean bowl and toss with the orange sauce.

10

Serve the rice along with the broccoli and chicken in bowls and top with green onion and sesame seeds. Enjoy!