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Pieces of tender chicken are coated in egg and cornstarch and then fried to a crispy crunch and tossed in a savory-sweet, sticky sauce that isso good I could eat it with a spoon. Add a bowl of sticky white rice and some steamed vegetables and for a perfect easy meal.


PREP TIME 10 minutes 
COOK TIME 20 minutes 
TOTAL TIME 30 minutes 


For the chicken

1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons minced fresh ginger

1 garlic clove minced

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 large eggs beaten

1 cup cornstarch

For the sauce

¼ cup soy sauce

2 tablespoons rice vinegar

1/3 cup brown sugar

¼ cup water

1 tablespoon cornstarch

2 teaspoons sesame oil

2 tablespoons vegetable oil

2 garlic cloves minced

1 to 2 teaspoons chile paste optional

1 tablespoon toasted sesame seeds


Line the air fryer basket with parchment paper (see note).
In a medium bowl, combine the chicken, soy sauce, vinegar, ginger, garlic, salt, and pepper. Toss to coat well.
If desired, let the chicken marinate for about 20 minutes or as long as overnight (refrigerate it if marinating longer than 20 minutes).
In a small bowl, beat the eggs.
Put the cornstarch in a separate shallow bowl.
Remove the chicken from the marinade, letting the excess run off into the bowl, and then place it in the bowl with the beaten eggs. Toss to coat.
Remove the chicken pieces from the eggs, a few at a time, letting the excess egg run off. Drop the chicken pieces into the cornstarch and toss to coat them well and then arrange them in the air fryer in a single layer (you will probably have to cook the chicken in 2 batches).
Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.
Air fry the chicken at 400ºF for 8 to 10 minutes, until the chicken pieces are golden brown on top. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.
While the chicken is cooking, make the sauce. In a small bowl, stir together the soy sauce, vinegar, brown sugar, cornstarch, water, and sesame oil.
In a large skillet, heat the vegetable oil over high heat.Add the garlic and cook, stirring, for about a minute. Add the sauce mixture, reduce the heat to medium, and cook, stirring, for a couple of minutes until the sauce thickens.
Add the air fried chicken pieces to the pan with the sauce. Remove the pan from the heat and toss the chicken pieces with the sauce until they are well coated.
Transfer to a serving platter, garnish with the sesame seeds and serve immediately.


1. I like to use round parchment paper sheets owith holes in them (these are made for use in steamer baskets and cooking dim sum). You can also use plain parchment paper cut it into strips. Arrange the strips to cover the bottom of the air fryer with space in between to allow air to flow around the pieces of chicken.

2. To deep fry the chicken instead of air frying it, heat vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop. Drop the coated chicken pieces into the hot oil and cook, turning a few times, until golden brown.


Calories: 376kcalCarbohydrates: 35gProtein: 29gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 126mgSodium: 1081mgPotassium: 507mgFiber: 1gSugar: 12gVitamin A: 81IUVitamin C: 1mgCalcium: 44mgIron: 2mg

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