📝 About This Recipe
Experience the iconic balance of sweet, spicy, and savory with this modern, air-fried twist on a Chinese-American classic. These chicken bites feature a shatteringly crisp cornstarch crust without the heavy grease of traditional deep-frying, tossed in a glossy, ginger-garlic glaze. It’s a vibrant, high-heat masterpiece that brings the bold flavors of your favorite takeout right into your kitchen with a fraction of the oil.
🥗 Ingredients
The Chicken & Marinade
- 1.5 lbs Boneless skinless chicken thighs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Soy sauce (low sodium preferred)
- 1 tablespoon Shaoxing wine (can substitute with dry sherry)
- 1 Egg white (beaten until frothy)
The Crispy Coating
- 1/2 cup Cornstarch (for a superior crunch)
- 2 tablespoons All-purpose flour
- 1/2 teaspoon Baking powder (helps create air bubbles for extra crispness)
- 1 tablespoon Toasted sesame oil (drizzled into the coating for flavor)
General Tso's Sauce
- 1/2 cup Chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 3 tablespoons Brown sugar (packed)
- 1 teaspoon Cornstarch (to thicken the sauce)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 3 Garlic cloves (minced)
- 4-6 whole Dried red chilies (adjust to your heat preference)
Garnish
- 2 Green onions (thinly sliced on a bias)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
In a medium bowl, whisk together the chicken pieces, 1 tablespoon soy sauce, Shaoxing wine, and the beaten egg white. Let marinate for 15 minutes at room temperature.
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2
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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3
In a large zip-top bag or shallow dish, combine the cornstarch, flour, and baking powder. Shake or whisk to blend thoroughly.
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4
Remove the chicken from the marinade, letting excess liquid drip off, and toss in the cornstarch mixture until every piece is heavily and evenly coated.
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5
Drizzle 1 tablespoon of sesame oil over the coated chicken and toss gently; this helps the cornstarch hydrate so it doesn't leave a powdery residue in the air fryer.
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6
Arrange the chicken in the air fryer basket in a single layer, ensuring pieces do not touch. You may need to work in two batches.
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7
Lightly spray the tops of the chicken with a high-smoke-point oil spray (like avocado or canola oil).
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8
Air fry at 400°F for 12-15 minutes, shaking the basket halfway through, until the chicken is golden brown and registers an internal temperature of 165°F.
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9
While the chicken cooks, whisk all 'General Tso's Sauce' ingredients (except the ginger, garlic, and chilies) in a small bowl until the cornstarch and sugar are dissolved.
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10
Heat a large skillet or wok over medium-high heat with a teaspoon of oil. Add the minced ginger, garlic, and dried chilies, sautéing for 30-60 seconds until fragrant.
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11
Pour the sauce mixture into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens into a glossy, dark syrup (about 2 minutes).
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12
Once the chicken is finished in the air fryer, immediately add the hot crispy pieces to the skillet with the sauce.
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13
Toss rapidly to coat every piece of chicken in the glaze, then remove from heat to maintain the crunch.
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14
Transfer to a serving platter and garnish generously with sliced green onions and toasted sesame seeds.
💡 Chef's Tips
Use chicken thighs instead of breasts; they stay juicy and tender under the high heat of an air fryer. Don't overcrowd the basket! Airflow is the secret to crispiness; if the pieces touch, they will steam rather than fry. If your chicken looks 'dusty' or white after 5 minutes of cooking, give it an extra spritz of oil spray to help the cornstarch crisp up. For an extra spicy kick, snap one or two of the dried chilies in half to release the seeds into the sauce. Serve immediately! The sauce is a glaze, and like all fried foods, the texture is best within the first 10 minutes.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed jasmine rice to soak up the extra sauce. Pair with stir-fried broccoli or snap peas for a hit of freshness and color. Accompany with a cold Tsingtao beer or a crisp Riesling to balance the heat. For a low-carb option, serve these bites in lettuce cups with shredded carrots. Add a side of vegetable spring rolls for a complete 'Takeout at Home' experience.