Description
Crispy, golden Chinese-American chicken with a sweet-savory sesame glaze, perfected for air frying. Tender thighs, nubbly cornstarch coating, and a glossy sauce infused with soy, rice vinegar, and toasted sesame seeds.
Ingredients
1½ pounds boneless skinless chicken thighs, cut into bite-size cubes
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons freshly minced ginger
1 minced garlic clove
¾ teaspoon kosher salt
½ teaspoon black pepper
2 large eggs, beaten
1 cup cornstarch
¼ cup soy sauce
2 tablespoons rice vinegar
⅓ cup brown sugar
¼ cup water
1 tablespoon cornstarch
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 minced garlic cloves
1–2 teaspoons chile paste (optional)
1 tablespoon toasted sesame seeds (reserved for garnish)
Instructions
Preheat air fryer to 375°F
Whisk chicken thighs with 2 tablespoons rice vinegar, soy sauce, ginger, garlic, salt, and pepper; refrigerate 20–30 minutes
Blend eggs and coat chicken pieces thoroughly
Dredge in cornstarch until evenly coated
Lightly spray air fryer basket with oil; arrange chicken in single layer
Air fry 12–15 minutes until golden-brown and crispy
Sauté garlic in vegetable oil until fragrant
Add soy sauce, rice vinegar, brown sugar, water, cornstarch, and sesame oil; simmer 3–5 minutes until thickened
Stir in chili paste (if using) just before serving
Toss sauce with chicken in air fryer basket
Garnish with extra sesame seeds
Notes
Use gluten-free soy sauce if necessary
Spray air fryer basket to prevent sticking
Chicken can be coated and refrigerated up to 4 hours ahead
Thicken sauce in advance if short on time
Freeze cooked chicken unglazed for 3 months
Nutrition
- Serving Size: 1 serving (4 pieces chicken + sauce)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg