Gather all the ingredients.
Use a zester to zest orange peel and place into a mixing bowl.
Grate garlic with a grater or garlic press and add it into the same mixing bowl.
Grate ginger with a grater and add it into the same mixing bowl.
Now combine chicken broth, Monkfruit, Soy Sauce, Sriracha and black pepper into the same mixing bowl and mix well.
Transfer sauce to a Teflon frying pan and bring to a boil on high heat. Once boiling, reduce heat to low and sprinkle in Xanthan Gum. Reduce for about 2-3 minutes or until thickened while continuously mixing to dissolve Xanthan Gum. Once thickened, remove from heat and let it cool.
Cut chicken into 1 x 1 inch cubes and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine. You can also use your hands to crush the pork rinds if you don’t have a food processor, but we strongly recommend using a food processor. Note – Skip this step if you are using Pork Panko.
Fill a mixing bowl with with beaten eggs and the another mixing bowl with crushed Unflavored Pork Rinds.
Take the cubed chicken and coat each piece of chicken in beaten eggs then into the crushed Unflavored Pork Rinds. Transfer coated chicken over to the air fryer rack and fry for 8-10 minutes at 390F.
In the meantime, chop up the green onions and set aside.
Once orange chicken is air fried, coat with reduce sauce from step 6), transfer to serving plate and sprinkle chopped green onions. Enjoy!