GENERAL TSO CHICKEN AIR FRYER RECIPES

GENERAL TSO'S AIR-FRYER CHICKEN | BETTER HOMES & GARDENS

General Tso's Air-Fryer Chicken | Better Homes & Gardens image

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.

Provided by Better Homes & Gardens

Total Time 35 minutes

Number Of Ingredients 17

Ingredients

1 large egg
1 pound boneless, skinless chicken thighs, patted dry and cut into 1 to 1 1/4-inch chunks
? cup plus 2 tsp. cornstarch, divided
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
7 tablespoons lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
2 tablespoons ketchup
2 teaspoons sugar
2 teaspoons unseasoned rice vinegar
1?½ tablespoons canola oil
3 - 4 chiles de árbol, chopped and seeds discarded
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
2 tablespoons thinly sliced green onion, divided
1 teaspoon toasted sesame oil
½ teaspoon toasted sesame seeds

Steps:

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.
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 : Calories 302 calories, CarbohydrateContent 18 g, FatContent 13 g, ProteinContent 26 g, SaturatedFatContent 3 g, SodiumContent 611 mg, SugarContent 4 g

AIR-FRIED GENERAL TSO’S CHICKEN RECIPE | COOKING LIGHT

Air-fried General Tso’s Chicken Recipe | Cooking Light image

This air-fryer riff on the Chinese takeout classic saves the day with nearly half the saturated fat of restaurant versions and loads less clean-up than deep frying at home. Air fryer sizes vary (hence the cook time’s wide range); if you have a smaller air fryer, commit to cooking in batches so that there’s plenty of room for the air to circulate and crisp up the chicken.

Provided by Andrea Nguyen

Total Time 35 minutes

Yield Serves 4 (serving size: about 3/4 cup)

Number Of Ingredients 17

Ingredients

1 large egg
1 pound boneless, skinless chicken thighs, patted dry and cut into1 to 1 1/4-inch chunks
1/3 cup plus 2 tsp. cornstarch, divided
1/4 teaspoon kosher salt
1/4 teaspoon ground white pepper
7 tablespoons lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
2 tablespoons ketchup
2 teaspoons sugar
2 teaspoons unseasoned rice vinegar
1 1/2 tablespoons canola oil
3 to 4 chiles de árbol, chopped and seeds discarded
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
2 tablespoons thinly sliced green onion, divided
1 teaspoon toasted sesame oil
1/2 teaspoon toasted sesame seeds

Steps:

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. 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 : Calories 302, CarbohydrateContent 18 g, FatContent 13 g, FiberContent 0 g, ProteinContent 26 g, SaturatedFatContent 3 g, SodiumContent 611 mg, SugarContent 4 g, UnsaturatedFatContent 10 g

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