Preheat the air fryer to 390°F / 200°C for about 3 minutes.
Pat the chicken pieces dry with paper towels.
In a shallow bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper.
In a second bowl, whisk the eggs with 1 tablespoon of water.
Dip each chicken piece into the egg mixture, then coat it thoroughly in the flour mixture.
Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer and spray the tops lightly with oil.
Air fry for 10–12 minutes, turning halfway through, until golden, crispy, and fully cooked.
To make the sauce, add the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, ketchup, garlic, ginger, sesame oil, and red pepper flakes to a saucepan.
Bring the sauce to a gentle simmer over medium heat.
Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Slowly stir the mixture into the sauce.
Cook for 1–3 minutes, until the orange sauce becomes glossy and thick.
Place the crispy chicken in a large bowl and pour the warm orange sauce over it.
Toss gently until every piece is evenly coated.
Serve immediately over cooked white rice and garnish with green onions and sesame seeds.
