What you need:

• 24 oz Chicken Breast Bites (Just Bare)

• ½ cup orange juice (fresh or bottled)

• ⅓ cup granulated white sugar

• 2 tbsp brown sugar

• 3 tbsp distilled white vinegar (gives that signature sharp kick!)

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp ginger, grated

• 2 cloves garlic, minced

• ½ tsp red pepper flakes

• 1 tbsp cornstarch mixed with 1 tbsp water

• 2 cups cooked white rice (for serving)

How to make it:

Crisp the chicken

Preheat your air fryer to 400°F. Spread the frozen Just Bare chicken bites in an even, single layer in the basket (work in two quick batches if needed so you don't overcrowd). Air fry for 10 to 12 minutes, shaking the basket halfway through, until they are deep golden brown and super crunchy. (Oven alternative: Bake on a wire rack over a baking sheet at 425°F for 20 minutes).

Simmer the glaze base

While the chicken is crisping, grab a large wok or wide skillet. Add the orange juice, white sugar, brown sugar, white vinegar, soy sauce, sesame oil, grated ginger, minced garlic, and red pepper flakes. Set over medium-high heat and bring to a rolling boil for about 2 minutes, letting the sugars dissolve into a syrup.

Thicken the sauce

Give your cornstarch and water mix a quick re-stir, then pour it straight into the bubbling glaze. Stir continuously for 30 to 60 seconds. The sauce will rapidly transform into a glossy, dark, syrupy glaze that coats the back of a spoon. Lower the heat to low.

The big toss

Dump the hot, air-fried chicken bites directly into the simmering glaze. Toss quickly and vigorously for about 30 seconds so every nook and cranny of the crispy breading gets coated.

Plate over rice

Serve

Pile the glazed chicken over a hot bowl of fluffy white rice while it's piping hot.