Air Fryer General Tso’s Chicken

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Air Fryer General Tso’s Chicken recipe is take-out food made at home at its best! Crispy chicken coated in a spicy, tangy and sweet sauce with no deep-frying, it’s a must-try!


PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 48 mins
CALORIES: 331 kcal


  • Air Fryer



  • 1 pound chicken thighs cut into bite sized pieces
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 2 tsp soy sauce
  • 1 tsp rice vinegar

To Air Fry Chicken

  • 1 egg beaten
  •  cup corn starch

For the Sauce

  • ½ cup chicken broth
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tsp rice vinegar
  • 2 tsp brown sugar
  • 2 tsp cornstarch
  • 2 tbsp cooking oil
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1 tsp red chili flakes


  • sesame seeds
  • sliced green onions


  • To a mixing bowl, add chicken, ginger, garlic, soy sauce, rice vinegar and mix to coat. Marinate the chicken for 30 minutes.
  • Preheat Air fryer for 5 minutes at 400F.
  • Beat the egg in a small bowl. Add the corn starch to a shallow bowl. Dip the chicken pieces in the egg and then coat them in the corn starth. Shake off excess.
  • Grease the Air fryer basket using a cooking spray or brush with oil.
  • Place the chicken in a single layer in Air fryer. Air fry chicken at 400F for 12 to 16 minutes. Until the internal temperature of the chicken is 165F.
  • While the chicken is cooking you can make the sauce. For the sauce, whisk chicken broth, soy sauce, vinegar, brown sugar, corn starch, ketchup together in a small bowl.
  • Heat oil in a skillet in medium high heat. Add the ginger, garlic and chili flakes. Cook until fragrant.
  • Give the sauce a stir and add it to the skillet and cook until the sauce thickens.
  • Toss the air fried chicken in the sauce to coat. Garnish with sesame seeds and sliced green onions. Serve warm.


  • Cook in batches.
  • When the last batch is done, add the first batch to the Air fryer basket and air fryer for one more minute to keep everything warm.
  • If you want a sweeter sauce, add more brown sugar.
  • For extra sauce, double the sauce recipe.
  • Store –  in an airtight container in the fridge for 3 to 4 days. Reheat them in the microwave until warm.
  • Freeze – freeze the cooked chicken without the sauce in the freezer for 3 months. Thaw in the fridge overnight and crisp up in the Air fryer. Make a fresh batch of sauce and toss to coat.


Calories: 331kcal Total Carbs: 17g Protein: 32g Fat: 13.8g Saturated Fat: 3.1g Fiber: 0.4g

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