Air Fryer Orange Chicken with Cucumber Salad over Rice

1. Combine orange glaze ingredients in a small bowl. Mix until combined. Set aside.
2. Prepare cucumber salad. Add cucumber, sesame oil, vinegar, pepper flakes, and sugar to a lidded container. Shake well. Set aside.
3. Prepare rice according to instructions on the package. Rinse prior to cooking for fluffy rice.
4. Cut chicken into 1-inch cubes. Season all over with salt. Add egg to a medium-sized bowl and whisk. Add chicken and toss in egg mixture until coated. Transfer, a few pieces at a time, to a plate with a layer of corn starch (you want a light coating).
5. Spray the air fryer basket with your preferred oil. I used avocado oil. Add chicken in a single layer, packing tightly if needed. Spray top of chicken with more oil. Air fry at 375F for 10 minutes. Flip, spray briefly again, and cook for 5 more minutes or until cooked through and crispy. Note, separate any pieces that may have stuck together after first flip.
6. Add orange sauce and Fresno chile to a large pan. Heat over medium heat, stirring, until the sauce slightly thickens. Add chicken and toss until coated.
7. Serve chicken over rice, topped with cucumber salad and sesame seeds.