Add the chicken thigh pieces in a bowl with salt, white pepper, soy sauce, shaoxing wine, grated garlic & ginger, sesame oil and egg white. Mix well and marinate for at least 15 minutes.

In a small bowl, combine light soy sauce, orange juice, orange zest, chicken stock, brown sugar, and cornstarch. Mix until dissolved and set aside.

Line a small baking sheet or plate with potato starch. Lightly coat chicken pieces in potato starch, shaking off excess.

Spray the air fryer tray with cooking spray and lay chicken down in a single layer. Spray the top of the chicken and air fry at 350°F for 10 minutes.

Flip the chicken pieces, spray the other side, and air fry again at 400°F for 8 minutes or until chicken is crispy and reads 165°F.

In a large pan or wok over high heat, add 2 tbsp of neutral oil and sauté garlic and ginger for 15 seconds. Add the sauce and stir until thickened, about 1-2 minutes. Add vinegar and mix through.

Add back the chicken and toss to combine. Finish with a teaspoon of sesame oil. Serve with rice.