Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This air-fryer take on the Chinese takeout favorite is much lower in fat and sodium than most restaurant versions. If your air fryer basket is on the smaller side, try cooking in batches so that there's enough room for the air to circulate and crisp up the chicken.

Source: Better Homes and Gardens

Gallery

Credit: Greg DuPree

Recipe Summary test

active:
20 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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. 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 chiles in a large skillet over medium heat. When gently sizzling, add the ginger and garlic; cook until fragrant, about 30 seconds.

  • Re-whisk cornstarch mixture; stir into mixture in skillet. Increase heat to medium-high. When sauce begins to bubble, add chicken. 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. Transfer to a serving plate, and top with sesame seeds and remaining 1 tablespoon green onion.

Nutrition Facts

302 calories; fat 13g; saturated fat 3g; carbohydrates 18g; sugars 4g; protein 26g; sodium 611mg; potassium 176mg; calcium 30mg.
Advertisement