Airfryer Kung Pao Chicken

Name: Airfryer Kung Pao Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian, Chinese
Ingredients: 1 tbsp soy sauce; 1 egg white; 1 tbsp rice vinegar; 3 tbsp cornstarch; 1 tsp salt; 2 boneless skinless chicken thighs or breasts, cut into bite size pieces; 3 tbsp soy sauce; 2 tbsp balsamic vinegar; 1 tsp freshly ground black pepper; ¼ tsp ground Szechuan peppercorns (this is optional); 2 tbsp Sake or Shiaoxing wine; ½ cup water; 2 tbsp oil; 1 tbsp garlic powder; 1 tsp ginger powder; 1 green bell pepper cut into cubes; 1 red bell pepper cut into cubes; Green onions cut into ½ inch pieces; ½ tsp salt; 1 tsp ground black pepper; 1 tbsp cornstarch mixed with 2 tablespoons water; ½ cup roasted unsalted peanuts

9 steps

Prep:15minCook:20min

I am a big fan of kung pao chicken, but I also can not handle a lot of heat, so when I found this recipe and I had the option to make it spicy or not, I was excited. This recipe is so simple because you're able to cook everything together in the airfryer at the same time. There is a some marinating you'll want to do and then it's as simple as mixing everything together, popping it in the airfryer and then enjoying!

Updated at: Thu, 17 Aug 2023 11:27:39 GMT

Ingredients

2 servings

Instructions

Step 1

In a large bowl make the marinade by combining the soy sauce, egg white, rice vinegar, cornstarch, and salt.

Bowl

soy sauce1 Tbsp

rice vinegar1 Tbsp

egg white1

cornstarch3 Tbsp

salt1 tsp

Step 2

Add the chicken and toss to coat. Marinate for 15 to 30 minutes (or longer if you have the patience).

boneless skinless chicken thighs2

Step 3

In a small bowl, make the cooking sauce. Combine the soy sauce, balsamic vinegar, black pepper, Szechuan peppercorns, Sake, and water and stir to mix.

balsamic vinegar2 Tbsp

freshly ground black pepper1 tsp

ground Szechuan peppercorns¼ tsp

Sake wine2 Tbsp

water½ cup

Step 4

Preheat the air fryer for 5 minutes at 400ºF.

Air FryerPreheat

Step 5

Cut up your peppers and add to mixing bowl. Season with the oil, garlic, ginger, salt and pepper. Splash 1/4 cup of the cooking sauce and mix to combine.