Air Fryer Recipe #1 General Tso Chicken
And the verdict is in, everyone needs an air fryer. For Christmas my mother got me the Farberware 3.2qt air fryer. We were finally able to use it this weekend and I am sold, hooked, obessessed whatever you want to call it!
Mark and I decided to flip flop the usual Friday in, Saturday out and we stayed in and cooked at home last night. I have to stay this combined with the Peloton really changed the dynamic of the weekend. And I really liked it. More on that later.
So we decided to test the air fryer with some General Tso chicken with white rice and homemade scallion pancakes. This time around I made the pancakes in the cast iron pan, but next time I’ll definitely cook them in the fryer.
I forgot to take a photo of the chicken pre- sauce, but let me tell you it was delicious perfectly crisp little nuggets, similar to tatsuta-age if you’ve had it.
For the sauce I quickly sauted fresno chili’s over medium-high heat to release some of the heat, then added Sky Valley Organic General Tso sauce and turned it down the low. The sauce should come to an instant boil, add the chicken and toss. I let it simmer for about 5 minutes and turned the stove off. I will warn you this was HOT, so add chili’s with caution.
While I was frying the chicken I also made long grain white rice in the instant pot (4 minutes high pressure, 15 minute natural release). I just topped the rice with chicken and sauce, yum!
The scallion pancakes were also finished while the second batch of chicken cooked. I followed this recipe I found on Serious Eats, I prepped the dough in about 5 minutes and left it on the counter until I was ready. My suggestion is season the flour, with salt and pepper first. Adding it after worked, I just think it would add a better overall flavor.
Here is my recipe for Crispy Air Fryer Chicken. This can be used as the base for any recipe.
- 1-1.5lbs boneless, skinless chicken thighs, diced into 1-inch cubes
- 3/4 cup tapioca flour
- 1 large egg
- 1 T water
- 1 t salt
- 1 T pepper
- 1 t garlic powder
- 1 t onion powder
Mix egg and water in bowl and coat chicken. In batches, coat chicken with tapioca flours, and other spices. Preheat the air fryer to 400 degrees for a few minutes and add the first round on chicken. Depending on the size of your fryer, you will be able to fit more or less. But I was able to cook it all in two batches. But make sure there is a little room so they can get crispy all the way around. Chicken should cook in about 14 minutes, shaking the basket halfway through.
Without a doubt I will be using this recipe again and again, probably trying something similar with chicken breast later in the week, so keep you posted.
