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Prep time: 20 mins
Cook time: 35 mins
Servings: 4
Ingredients
1/2 tsp of toasted sesame seeds
1 tsp of toasted sesame oil
2 tbsp of green onion, thinly sliced, divided
1 tbsp of garlic, finely chopped
1 tbsp of fresh ginger, finely chopped
3 to 4 chiles de árbol, chopped and seeds discarded
1 1/2 tbsp of canola oil
2 tsp of unseasoned rice vinegar
2 tsp of sugar
2 tbsp of ketchup
2 tbsp of lower-sodium soy sauce
7 tbsp of lower-sodium chicken broth
1/4 tsp of ground white pepper
1/4 tsp of kosher salt
1/3 cup of cornstarch plus 2 teaspoon, divided
1 lbs of skinless, boneless chicken thighs
1 large egg, beaten
Directions
1. Pat the chicken dry and cut into 1 to 1 1/4-inch chunks
2. In a large bowl, add chicken and egg, let it coat well. In a second bowl, combine together pepper, 1/3 cup of cornstarch and salt. Place chicken into cornstarch mixture and stir together to coat every piece using a spatula.
3. Place chicken in batches into air-fryer basket, with small space between them.
4. Heat up the air-fryer for 3 minutes at 400°F. Cook the chicken for 12 to 16 minutes, shaking halfway through the cooking time. Leave to dry for 3 to 5 minutes. If chicken is not fully dry on all sides, cook for additional 1 minutes or 2 minutes.
5. Whisk together broth with remaining 2 cornstarch, rice vinegar, sugar, ketchup and soy sauce in a bowl. In a large skillet over medium heat, heat canola oil with chills. Once its sizzle, add garlic and ginger; cook about 30 seconds until fragrant.
6. Whisk vinegar-cornstarch mixture again and pour into in skillet, stir. Turn heat up to high-medium. Once the sauce start bubbling, add in the chicken. Stirring to coat; cook about 1 1/2 minutes until sauce is thickened.
7. Remove skillet from heat; stir in one tbsp of sesame oil and green onion.
8. To serve, top with remaining 1 tablespoon green onion and sesame seeds
Nutrition per servings
Calories: 302 g
Carbohydrate: 18 g
Fat: 13 g
Protein: 10 g
