Pieces of tender chicken are coated in egg and cornstarch and then fried to a crispy crunch and tossed in a savory-sweet, sticky sauce that is so good I could eat it with a spoon. Add a bowl of sticky white rice and some steamed vegetables and for a perfect easy meal.
Course Air Fryer Recipes
Cuisine Chinese
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 376kcal
Author Robin Donovan
Ingredients
For the chicken
1 ½poundsbonelessskinless chicken thighs, cut into bite-size pieces
2tablespoonsrice vinegar
1tablespoonsoy sauce
2teaspoonsminced fresh ginger
1garlic cloveminced
¾teaspoonkosher salt
½teaspoonfreshly ground black pepper
2large eggsbeaten
1cupcornstarch
For the sauce
¼cupsoy sauce
2tablespoonsrice vinegar
1/3cupbrown sugar
¼cupwater
1tablespooncornstarch
2teaspoonssesame oil
2tablespoonsvegetable oil
2garlic clovesminced
1 to 2teaspoonschile pasteoptional
1tablespoontoasted sesame seeds
Instructions
Line the air fryer basket with parchment paper (see note).
In a medium bowl, combine the chicken, soy sauce, vinegar, ginger, garlic, salt, and pepper. Toss to coat well.
If desired, let the chicken marinate for about 20 minutes or as long as overnight (refrigerate it if marinating longer than 20 minutes).
In a small bowl, beat the eggs.
Put the cornstarch in a separate shallow bowl.
Remove the chicken from the marinade, letting the excess run off into the bowl, and then place it in the bowl with the beaten eggs. Toss to coat.
Remove the chicken pieces from the eggs, a few at a time, letting the excess egg run off. Drop the chicken pieces into the cornstarch and toss to coat them well and then arrange them in the air fryer in a single layer (you will probably have to cook the chicken in 2 batches).
Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.
Air fry the chicken at 400ºF for 8 to 10 minutes, until the chicken pieces are golden brown on top. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.
While the chicken is cooking, make the sauce. In a small bowl, stir together the soy sauce, vinegar, brown sugar, cornstarch, water, and sesame oil.
In a large skillet, heat the vegetable oil over high heat. Add the garlic and cook, stirring, for about a minute. Add the sauce mixture, reduce the heat to medium, and cook, stirring, for a couple of minutes until the sauce thickens.
Add the air fried chicken pieces to the pan with the sauce. Remove the pan from the heat and toss the chicken pieces with the sauce until they are well coated.
Transfer to a serving platter, garnish with the sesame seeds and serve immediately.
Video
Notes
1. I like to use round parchment paper sheets owith holes in them (these are made for use in steamer baskets and cooking dim sum). You can also use plain parchment paper cut it into strips. Arrange the strips to cover the bottom of the air fryer with space in between to allow air to flow around the pieces of chicken.2. To deep fry the chicken instead of air frying it, heat vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop. Drop the coated chicken pieces into the hot oil and cook, turning a few times, until golden brown.