Airfryer Kung Pao Chicken

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!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

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.

Step 4

Preheat the air fryer for 5 minutes at 400ºF.

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.

Step 6

Remove the chicken from the marinade (discard the marinade) and arrange the chicken along with the peppers in your airfryer.

Step 7

Cook in the airfryer for 10 minutes. Transfer to a bowl and add remaining cooking sauce, green onions and peanuts. Mix to combine.

Step 8

Add everything back into the airfryer for another 10-15 minutes (you're looking for a slightly charred/crispy outside, but not burnt).

Step 9

Serve hot over rice and garnished with green onions and peanuts.