1 Cut the chicken thighs into bite-size pieces.
2 Season the chicken with black pepper and garlic powder. Add the 13 g cornstarch and toss until the pieces are evenly coated.
3 Lightly coat the air-fryer basket or baking surface with oil spray. Air-fry the chicken in a single layer at 390°F for approximately 18 minutes, or bake at 420°F for approximately 25 minutes. Cook in batches if needed and confirm the thickest pieces reach 165°F (74°C).
4 In a pan over medium heat, combine the chicken stock, garlic, soy sauce, orange juice, maple syrup, ginger, optional red pepper flakes and optional MSG. Bring the mixture to a gentle simmer.
5 In a small bowl, stir the 3 g cornstarch and 30 mL water until smooth. Stir the slurry again immediately before adding it gradually to the simmering sauce. Cook, stirring, until the sauce reaches the desired consistency.
6 Add the cooked chicken to the sauce and toss until evenly coated. Serve immediately.
