Air Fryer General Tso’s Chicken

Everywhere you look at a Chinese restaurant menu, General Tso’s Chicken is a staple! A spicy, sweet, and tangy sauce is combined with crispy chicken. This version is both healthier and superior to takeaway! Moreover, it is gluten-free. Cook it in the air fryer for a tasty supper in less than half an hour.

Recipe by Dr.Sonali Ruder

Ingredients For General TSO’s Chicken Air Fryer

1.  1 ½ pounds of skinless, boneless chicken thighs (approximately 8 thighs), chopped into small pieces
2. 2 teaspoons reduced sodium soy sauce (or tamari if gluten-free)
3. 3 tablespoons cornflour sauce

suace

1. 2 teaspoons vegetable oil or other neutral-flavored oil
2. 1 teaspoon each of ginger, garlic, and onion
3. ⅛-1/4 teaspoon red pepper flakes
4. 3 tablespoons reduced sodium soy sauce (or tamari if gluten-free)
5. 1 tablespoon rice wine vinegar
6. ¾ cup reduced sodium chicken stock
7. 2 tablespoons brown sugar
8. 1 teaspoon toasted sesame oil
9. 1 tablespoon cornflour + 1 tablespoon water
10. 2 scallions, sliced Sunflower seeds as a garnish

Guidelines:

1. Heat up the air fryer to 400°F.
2. Let the chicken marinade for a few minutes by mixing it with two teaspoons of soy sauce. After that, throw the chicken pieces in a large plastic bag with a zip top to properly coat them in cornflour.
3. After lightly sprinkling or brushing the air fryer rack with oil, place the chicken pieces in a single layer. Avoid packing the pan too full; you might need to cook the chicken in batches. Cook for 8–10 minutes, or until chicken is thoroughly cooked. In the middle, give the basket a shake. Take out and transfer the chicken to a platter. Cook the chicken that is left.
4. In a medium saucepan, heat the vegetable oil over medium heat to prepare the sauce. Stir in the garlic, ginger, and red pepper flakes. Simmer for 30 seconds to release the aroma. Simmer for two to three minutes after adding the soy sauce, Hoisin sauce, chicken stock, vinegar, brown sugar, and sesame oil. Add the cornflour mixture to the pot after mixing it with 1 tablespoon of water. Simmer until thickened, about one or two more minutes. Take off the heat.
5. After taking the chicken out of the air fryer, combine it with the sauce. Add sesame seeds and scallions as garnish. Accompany with brown rice.

Notes:

• Use gluten-free Hoisin sauce and tamari in place of soy sauce to maintain this recipe gluten-free.
• You can cook the chicken on the stovetop in a pan if you don’t have an air fryer. Using a small amount of olive oil, sauté the chicken over medium-high heat until it is cooked through and golden brown. The chicken can alternatively be baked in the oven on a sheet pan.
• Apply a thin layer of olive oil to the chicken and bake it at 400°F for approximately 15 minutes, rotating it midway, until the internal temperature reaches 165°F.
• Remaining food can be kept in the refrigerator for three to four days if it is sealed tightly. The meal can be frozen for a maximum of three months.

Tips:

• Prior to adding food, the air fryer should always be preheated. This will promote even cooking and great crisping of your food.
• Coat the air fryer basket with a high smoke point oil instead of nonstick cooking spray. This will lessen the chance of the coating in the basket being damaged.
• Coating the chicken is made simplest by putting it and the cornflour in a big plastic bag that can be sealed, shaking to coat every piece. When you put it in the air fryer, make sure to dust off any extra cornflour.
• To ensure that the chicken crisps up well, place it in the air fryer in a single layer. Don’t pack the basket too full. If necessary, cook the chicken in batches.
• To guarantee that the chicken is browned on all sides, shake the basket midway through the cooking process.

Nutrition