| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Passive Time | 40 Minutes |
| Servings |
People
|
Ingredients
- Marinade
- 1 pound chicken thighs cut into bite sized pieces
- 1 tsp ginger minced
- 1 tsp garlic minced
- 2 tsp Soy Sauce
- 1 tsp rice vinegar
- To Air Fry Chicken
- 1 egg beaten
- 2/3 cup Corn Starch
- For the Sauce
- 1/2 cup Chicken Broth
- 2 tbsp Soy Sauce
- 2 tbsp ketchup
- 2 tsp rice vinegar
- 2 tsp Brown Sugar
- 2 tsp cornstarch
- 2 tbsp cooking oil
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp red chili flakes
- Garnishing
- Sesame Seeds
- sliced green onions
Ingredients
|
Instructions
- To a mixing bowl, add chicken, ginger, garlic, soy sauce, rice vinegar and mix to coat. Marinate the chicken for 30 minutes.
- Preheat Air fryer for 5 minutes at 400F.
- Beat the egg in a small bowl. Add the corn starch to a shallow bowl. Dip the chicken pieces in the egg and then coat them in the corn starth. Shake off excess.
- Grease the Air fryer basket using a cooking spray or brush with oil.
- Place the chicken in a single layer in Air fryer. Air fry chicken at 400F for 12 to 16 minutes. Until the internal temperature of the chicken is 165F.
- While the chicken is cooking you can make the sauce. For the sauce, whisk chicken broth, soy sauce, vinegar, brown sugar, corn starch, ketchup together in a small bowl.
- Heat oil in a skillet in medium high heat. Add the ginger, garlic and chili flakes. Cook until fragrant.
- Give the sauce a stir and add it to the skillet and cook until the sauce thickens.
- Toss the air fried chicken in the sauce to coat. Garnish with sesame seeds and sliced green onions. Serve warm.
Recipe Notes
Cook in batches. When the last batch is done, add the first batch to the Air fryer basket and air fryer for one more minute to keep everything warm. If you want a sweeter sauce, add more brown sugar. For extra sauce, double the sauce recipe. Store - in an airtight container in the fridge for 3 to 4 days. Reheat them in the microwave until warm. Freeze - freeze the cooked chicken without the sauce in the freezer for 3 months. Thaw in the fridge overnight and crisp up in the Air fryer. Make a fresh batch of sauce and toss to coat.