Air-fried General Tso’s Chicken
June 29, 2020
"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."
- 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
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.
Transfer chicken to air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces.
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.
Let dry 3 to 5 minutes. If chicken is still damp on one side, cook for 1 to 2 minutes more.
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.
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.
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.