Review all recipe notes and instructions before beginning.
In a plastic sealable gallon bag, add the panko, cornstarch, and salt. Seal tightly and shake. Use your fist to break up the panko into smaller bits.
Place the chicken in the bag. Seal tightly. Shake until all of the chicken is well coated. Use your hands to press the panko mixture onto the chicken while shaking.
Preheat the air fryer for 5 minutes at 400 degrees. Spray the basket with oil. Arrange the chicken in a single layer in the air fryer basket. Spray the top of the chicken with more oil.
Air fry at 400 for 10-11 minutes or until golden and at least 165 degrees (it should be well over). Do not flip or shake the basket during the cooking process.
While the chicken is cooking, prepare the sauce. Heat the sesame oil over medium heat in a small saucepan. Add the garlic and ginger. Cook for 2-3 minutes or until fragrant. Add in the orange juice, soy, vinegar, zest, chili flakes, and sugar. Stir and bring to a light boil. In a separate small bowl, whisk together the cornstarch and water. Add to saucepan and stir for 1-2 minutes or until thickened. Remove from heat immediately.
In a large bowl, toss the chicken and sauce together.
Garnish with sesame seeds, green onions, and enjoy!