Place the cubed chicken in a bowl and drizzle tamari over it. Mix until the chicken is evenly coated, then let it rest for about 15 minutes so it soaks up the seasoning.

Preheat the air fryer to 380°F (193°C).

Sprinkle the chicken with cornstarch and breadcrumbs, tossing until coated on all sides. Adding breadcrumbs at the same time as cornstarch helps them stick more effectively.

Arrange the coated chicken in a single layer in the air fryer basket. Cook in the air fryer for 10–14 minutes, turning halfway through, until golden and cooked through. Internal temperature should reach 165°F (74°C).

As the chicken cooks, warm the oil in a medium saucepan over medium heat. Stir in the minced garlic and cook for 30 seconds, until fragrant and lightly golden, to enhance the sauce’s flavor.

Pour in the orange juice and zest, honey, tamari, ginger, rice vinegar, and sriracha, then stir to blend everything together. Bring the mixture to a gentle simmer, stirring occasionally so the flavors combine evenly.

In a small bowl, mix the cornstarch and water until smooth. Slowly pour this mixture into the simmering sauce, stirring the whole time. Continue cooking for about a minute until the sauce thickens and develops a glossy texture. Remove from heat and let it sit for a minute to cool slightly, which helps it thicken further.

 

Once the chicken is cooked and still hot, transfer it to a large mixing bowl. Pour about two-thirds of the sauce over the chicken and toss gently to coat. Keep the extra sauce aside for drizzling when serving or using as a dip.