Did you know that the Wolf Bites Food Truck is entirely fueled by student talent? It is proudly prepped, cooked, and operated by the aspiring chefs in the Westminster High School culinary arts classes. From designing the menus to serving up the community, our students run the show.

Let's kick off our new monthly series and bring a taste of what our students are learning straight to your home kitchen.

Air-Fried Orange Chicken & Classic Rice Pilaf
Ingredients
For the Crispy Chicken:

• 1 lb Chicken Breast: Cut into uniform 1-inch cubes
• 1/2 cup Cornstarch: For that essential base crunch
• 2 Eggs: Beaten with a splash of water
• 1/2 cup All-Purpose Flour
• 1 tsp Salt
• 1/2 tsp Ginger Powder
• Cooking Spray for the air fryer

For the Sesame Orange Glaze:

• 1/2 cup Orange Juice
• 1/4 cup Soy Sauce
• 1/4 cup Sugar
• 2 tbsp Rice Vinegar
• 2 cloves Garlic: Minced
• 1/2 tsp Ginger Powder
• Cornstarch Slurry: 1 tbsp cornstarch mixed with 1 tbsp cold water
• Garnish: 1 tsp sesame seeds and freshly sliced green onions

For the Classic Rice Pilaf:

• 1 cup Long Grain White Rice
• 2 cups Chicken Broth
• 2 tbsp Butter
• 1/2 Onion: Diced
• 3 cloves Garlic: Minced

Instructions
Start the Pilaf: In a small saucepan, melt the butter over medium heat. Add the diced onions and minced garlic, sautéing until soft.
Toast the Rice: Add the dry white rice directly to the butter and aromatics. Stir continuously for 2–3 minutes until the rice smells mildly nutty and the edges turn translucent.
Simmer and Rest: Pour in the chicken broth and bring the pot to a boil. Cover tightly, reduce the heat to low, and let it cook for 15–18 minutes. Do not lift the lid! Once the time is up, remove from the heat and let the pot rest covered for 5 minutes before fluffing the rice with a fork.
Bread the Chicken: Toss the chicken cubes in the cornstarch, shaking off any excess. Submerge each piece in the egg wash, then press firmly into a dry mixture of the flour, salt, and ginger powder to coat completely.
Air Fry to Perfection: Place the breaded chicken in a single layer in your air fryer basket and lightly spray with cooking oil. Cook at 400°F for 12–14 minutes, shaking the basket halfway through. Use a meat thermometer to ensure the chicken safely reaches an internal temperature of 165°F.
Build the Sticky Glaze: While the chicken finishes cooking, whisk the orange juice, soy sauce, rice vinegar, sugar, ginger powder, and minced garlic in a small skillet. Simmer over medium heat for 3 minutes.
Thicken and Toss: Whisk the cold cornstarch slurry into the simmering sauce. Continue to simmer until the glaze thickens enough to seamlessly coat the back of a spoon. Drop the hot, crispy chicken directly into the skillet and toss until every piece is glossy and coated.
Garnish and Serve: Serve the sticky orange chicken generously over the warm rice pilaf. Top with sesame seeds and sliced green onions.