Posted by 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!
EQUIPMENT
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Air Fryer
INGREDIENTS
Marinade
- 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
- ⅔ 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
Garnishing
- sesame seeds
- sliced green onions
INSTRUCTIONS
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To a mixing bowl, add chicken, ginger, garlic, soy sauce, rice vinegar and mix to coat. Marinate the chicken for 30 minutes.
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Preheat Air fryer for 5 minutes at 400F.
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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.
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Grease the Air fryer basket using a cooking spray or brush with oil.
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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.
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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.
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Heat oil in a skillet in medium high heat. Add the ginger, garlic and chili flakes. Cook until fragrant.
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Give the sauce a stir and add it to the skillet and cook until the sauce thickens.
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Toss the air fried chicken in the sauce to coat. Garnish with sesame seeds and sliced green onions. Serve warm.
NOTES
- 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.
NUTRITION
Calories: 331kcal Total Carbs: 17g Protein: 32g Fat: 13.8g Saturated Fat: 3.1g Fiber: 0.4g