Set up a dredging station. Place ¼ cup of the flour into a zipper sealable plastic bag. Place the beaten eggs in a shallow pan. Place the remaining flour, panko breadcrumbs, salt and freshly ground black pepper in a second zipper sealable plastic bag.

Working in batches, toss the chicken pieces in the flour first, then coat in the eggs and finally toss the chicken in the breadcrumbs until well coated.

Generously spritz both sides of the coated chicken pieces with vegetable oil. Again, working in batches, air-fry the coated chicken at 425°F for 8 to 10 minutes, flipping them over halfway through the cooking process. (If you air fryer only goes up to 400°F, you may need to add a couple of minutes to the cooking time.)

While the chicken is air-frying make the orange sauce on the stovetop. Combine the orange marmalade, soy sauce, ginger, hoisin sauce, sesame oil and red pepper flakes in a small saucepan. Bring the mixture to a boil on the stovetop, lower the heat and simmer for 5 to 10 minutes until the sauce has thickened. Set aside.

When the chicken pieces are browned, place them in a bowl. Bring the sauce back up to a simmer and then pour it over the chicken, tossing gently to coat all the pieces well. Serve warm over rice with chopped scallions scattered on top.