Start by placing the chopped chicken breast in a mixing bowl. Add the salt, pepper, and 1/4 cup of soy sauce. Stir to coat the chicken evenly and let it marinate for at least 15 minutes.
In another bowl, combine the all-purpose flour (or panko bread crumbs) and cornstarch.
After marinating, remove the chicken from the bowl and let any excess liquid drip off. Dredge the chicken pieces in the flour-cornstarch mixture, ensuring each piece is well-coated.
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray. Place the coated chicken in a single layer in the basket. Air fry for about 10-12 minutes, shaking the basket halfway through.
In a saucepan over medium heat, combine the remaining 1/3 cup of soy sauce, orange marmalade, orange juice, orange zest, hot sauce, white vinegar, and minced garlic and ginger. Bring to a simmer.
In a small bowl, mix the 1/2 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. Stir this into the sauce over medium heat and continue to simmer until it thickens slightly, about 2-3 minutes.
Once the chicken is cooked, toss it in the orange sauce until well-coated. Serve over steamed rice or with a side of vegetables.
