This air-fryer riff on the Chinese takeout classic saves the day with less clean-up than deep frying at home.
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.
Photo: Greg Dupree
Preheat air-fryer at 400F 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
