Working with 5-6 pieces at a time, drop chicken into the buttermilk. If pieces are sticking together, separate them, making sure every side of the chicken is coated in the buttermilk mixture.
Shake off excess buttermilk and drop the pieces of chicken into the flour/panko mixture. Roll pieces in the dry mixture to make sure every side is coated.
Transfer chicken to the lined baking sheet, and repeat until all the chicken has been breaded.
Allow the chicken to sit at room temperature on the baking sheet for 15 minutes. This will help the breading adhere while in the air fryer, giving you the crispiest crust ever!
Preheat air fryer to 400F for 2 minutes.
While the air fryer is preheating, liberally spray the tops of the chicken with olive oil spray. Really get into all the nooks and crannies. Allow it to sit for 1 minute, and then flip the pieces over and spray the other sides.
3 tbsp olive oil spray
Brush olive oil on the basket of the air fryer or line it with a piece of air fryer parchment.
Place pieces of chicken in the basket without allowing them to touch each other. You can pack the basket pretty full but will likely need to cook it in two batches.
Bake for 6 minutes at 390F, shaking at minute 4. Chicken is done with the internal temp is 165F.
Make the Sauce (While the Chicken Cooks)
In a small bowl, mix cornstarch and cool water and whisk to combine. Set aside.
2 tbsp cornstarch, 1.5 tbsp cool water
Heat sesame oil, ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, honey, and sriracha in a medium saucepan over medium heat. Cook, stirring occasionally until ginger and garlic start to soften (~2 minutes).
Stir in cornstarch slurry and bring to a boil and cook, stirring constantly for 1 minute.
Reduce heat to low, and cook until sauce has thickened (~2 minutes).
Pour sauce over crispy chicken and serve over rice.
Notes
Try to cut the chicken to somewhat uniform sizes so that it will cook evenly.If you need gluten-free options, try a gluten-free brand of cornflakes in lieu of panko and flour. They make a great crunchy breading alternative when pulsed in a food processor or blender!Stovetop Instructions:Heat cooking oil (like avocado) over medium-high heat in a cast-iron skillet. Add chicken, a few pieces at a time, and cook until golden brown. Carefully flip the chicken to cook the other side. Chicken is ready when internal temp reaches 165F.