Air-fried General Tso’s Chicken

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"The DH recently bought me an air-fryer and he found this recipe site which had a number of recipes to use in the air-fryer and this is one of the two we have so far tried though with a few adjustments to suit our tastes but this one in particular we loved. The other was a spring roll recipe but we think it needs further work to suit our tastes. We served the chicken with fried rice and steamed baby bok choy and did a 1/2 recipe."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (205.5 g)
  • Calories 417.1
  • Total Fat - 27 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 163.2 mg
  • Sodium - 1047.1 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 0.3 g
  • Sugars - 4.4 g
  • Protein - 22.3 g
  • Calcium - 35.3 mg
  • Iron - 1.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Beat egg in a large bowl, add chicken, and coat well. In another bowl, combine 1/3 cup cornstarch with salt and pepper and transfer chicken with a fork to cornstarch mixture, and stir with a spatula to coat every piece.

Step 2

Transfer chicken to air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces.

Step 3

Preheat air-fryer at 400°F for 3 minutes and then add the battered chicken; cook for 12 to 16 minutes, giving things a shake midway.

Step 4

Let dry 3 to 5 minutes. If chicken is still damp on one side, cook for 1 to 2 minutes more.

Step 5

Whisk together remaining 2 teaspoons cornstarch with broth, soy sauce, ketchup, sugar, and rice vinegar. Heat canola oil and chillies in a large skillet over medium heat and when gently sizzling, add the ginger and garlic; cook until fragrant, about 30 seconds.

Step 6

Re-whisk cornstarch mixture; stir into mixture in skillet and increase heat to medium-high and when sauce begins to bubble, add chicken and stir to coat; cook until sauce thickens and nicely clings to chicken, about 1 1/2 minutes.

Step 7

Turn off heat; stir in 1 tablespoon green onion and sesame oil and transfer to a serving plate, and top with sesame seeds and remaining 1 tablespoon green onion.

Tips & Variations


No special items needed.

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