Place the cut chicken pieces in a bowl and stir in the beaten egg until evenly coated.
In a separate bowl, whisk together the cornstarch and all-purpose flour.
Dip each egg-coated chicken piece into the flour mixture, pressing lightly so the coating sticks; set aside on a plate.
Preheat the air fryer to 380°F (193°C).
Arrange the coated chicken in a single layer in the air fryer basket, spray lightly with cooking spray, and cook for 10 minutes, flipping once halfway through so pieces brown evenly.
While the chicken cooks, combine orange juice, soy sauce, honey, rice vinegar, minced ginger, minced garlic, and orange zest in a small saucepan.
Bring the sauce to a simmer over medium heat and cook, stirring occasionally, until it reduces and thickens slightly, about 5 minutes.
Transfer the cooked chicken to a bowl, pour the warm orange sauce over it, and toss until all pieces are well coated.
Serve immediately.
