Infused Orange Chicken

INGREDIENTS:

FOR THE CHICKEN:

4 medium boneless, skinless chicken breasts
1 cup all-purpose flour
3 large eggs
3 cups Panko breadcrumbs

FOR THE SAUCE:

1 teaspoon sesame oil
2 teaspoons cannaoil (See 41cBlog for recipe)
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1/4 cup hoisin sauce
1 1/2 cups orange marmalade
2 tablespoons low-sodium soy sauce
1 teaspoon crushed red pepper flakes (optional)

INSTRUCTIONS:

TO COOK THE CHICKEN IN AN AIR FRYER:

1. Preheat the air fryer to 400°F.
2. Cut the chicken breasts into 1-inch pieces.
3. Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
4. Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs. Repeat the coating process with all of the chicken pieces.
5. Arrange a portion of the chicken pieces in a single layer in the air fryer basket, then coat them with cooking spray.
6. Cook the chicken for 15 minutes, flipping them once halfway through, until they are cooked through. Repeat the cooking process with the remaining chicken pieces.

TO COOK THE CHICKEN IN THE OVEN:

1. Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
2. Cut the chicken breasts into 1-inch pieces.
3. Add the flour to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over.
4. Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet.
5. Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.

MAKE THE SAUCE:

1. Add the sesame oil and Cannaoil to a small saucepot set over medium-low heat.
2. Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown. Add the hoisin sauce, orange marmalade, soy sauce, and crushed red pepper flakes (optional), and cook, stirring occasionally, for 5 minutes.

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