Crispy Air Fryer General Tso's Chicken Light
This lightened-up version of the classic takeout favorite delivers shatteringly crispy chicken using an air fryer instead of a deep fryer. Coated in a sticky, sweet, and spicy homemade sauce, it's a quick and healthy weeknight dinner that doesn't sacrifice flavor.
Equipment
- Air fryer
- Small saucepan
- Whisk
- Large bowl
- Shallow Dish (for dredging)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Rubber spatula
- Tongs
- Oil spray bottle
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup buttermilk
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- White pepper to taste
- Avocado or vegetable oil spray
- ⅓ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 3 tablespoons hoisin sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon sambal oelek or Sriracha
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Steamed jasmine rice for serving
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Cut the chicken into 1-inch bite-sized pieces. Place them in a bowl with the buttermilk, a pinch of salt, and a crack of white pepper. Let it sit for at least 15 minutes.
- In a shallow dish, whisk together the panko breadcrumbs, all-purpose flour, garlic powder, paprika, and a pinch of salt.
- Working in batches, lift the chicken pieces from the buttermilk, letting the excess drip off. Dredge them thoroughly in the panko mixture, pressing the coating on firmly so it adheres.
- Preheat your air fryer to 400°F (200°C). Lightly spray the basket with oil.
- Place the breaded chicken pieces in a single layer in the air fryer basket, ensuring they are not touching (cook in batches if needed). Spray the tops of the chicken generously with oil.
- Air fry for 10-12 minutes, flipping halfway through, until deeply golden and cooked through (internal temperature of 165°F).
- While the chicken cooks, combine the soy sauce, rice vinegar, hoisin sauce, honey, sambal oelek, minced garlic, and grated ginger in a small saucepan. Whisk to combine and bring to a simmer over medium heat. Let it bubble gently for 2 minutes.
- In a small bowl, stir the cornstarch and water together to form a slurry. Pour the slurry into the simmering sauce, whisking constantly for about 30 seconds until the sauce thickens and becomes glossy. Turn off the heat.
- Place the hot, crispy chicken pieces into a large bowl. Pour the warm sauce over the top and toss very gently with a rubber spatula until every piece is evenly coated.
- Serve immediately over steamed jasmine rice. Garnish with sliced green onions and sesame seeds.
Notes
For the crispiest results, do not overcrowd the air fryer basket and toss the chicken in the sauce just before serving. To make it gluten-free, use tamari instead of soy sauce, a 1:1 gluten-free flour blend, and gluten-free panko. For a milder heat, omit the sambal oelek and use a pinch of red pepper flakes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the air fryer to restore crispiness.