Preheat the air fryer to 400°F (200°C). Give it 3–5 minutes so the basket is hot. This helps the chicken crisp faster.

Warm the sauce separately. Place the sealed sauce packet in a bowl of hot tap water to loosen it while the chicken cooks. Or empty it into a small saucepan and warm on low for 2–3 minutes. Don’t boil.

Load the basket. Add the frozen chicken in a single layer. Avoid overlap for even browning. Lightly mist with oil spray if you want a shatter-crisp finish.

Air fry for 8 minutes. Shake the basket halfway through to prevent sticking and promote even crisping.

Check and continue. Cook another 4–6 minutes, shaking once, until the pieces are deep golden and crisp. Total time: 12–14 minutes, depending on your air fryer model and batch size.

Toss with sauce. Transfer the hot chicken to a large bowl. Pour over the warmed sauce and toss until every piece is coated. For extra shine and zip, add a teaspoon of orange zest or a small squeeze of fresh orange juice.

Garnish and serve. Top with sliced green onions and sesame seeds. Serve immediately over rice with a side of steamed vegetables.