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Air Fryer General Tso's Chicken - Crispy, Saucy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • For the coating: 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • Oil: Neutral spray oil (avocado, canola, or grapeseed)
  • For the sauce: 1/3 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons hoisin sauce
  • 3 tablespoons sugar (or honey)
  • 2 tablespoons ketchup (for color and body)
  • 1 tablespoon Shaoxing wine or dry sherry (optional but great)
  • 1/2 cup low-sodium chicken broth or water
  • 2 teaspoons cornstarch (for slurry)
  • 1–2 teaspoons chili garlic sauce or sambal oelek (adjust to heat preference)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1–2 teaspoons toasted sesame oil
  • For finishing: Sesame seeds, sliced green onions
  • For serving: Steamed rice and optional steamed broccoli

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Cutting into even 1-inch pieces helps it cook uniformly.
  2. Coat for crispiness: In a bowl, mix cornstarch, baking powder, salt, and pepper. Toss the chicken pieces until evenly coated. Shake off any excess.
  3. Preheat the air fryer: Set to 400°F (200°C) for 3–4 minutes. A hot basket helps the coating crisp.
  4. Arrange and spray: Lightly spray the basket with oil. Place the chicken in a single layer with a little space between pieces. Spray the tops lightly with oil.
  5. Air fry the chicken: Cook at 400°F for 10–14 minutes, flipping halfway. They’re done when golden and cooked through (165°F internal temperature). Work in batches if needed.
  6. Build the sauce: In a small bowl, whisk soy sauce, rice vinegar, hoisin, sugar, ketchup, Shaoxing wine (if using), and broth. In a separate cup, mix the 2 teaspoons cornstarch with 2 teaspoons water to make a slurry.
  7. Sauté aromatics: In a skillet over medium heat, add a small splash of oil. Cook the garlic and ginger for 30–45 seconds until fragrant.
  8. Thicken the sauce: Pour in the sauce base and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until glossy and thick enough to coat a spoon. Add chili garlic sauce and sesame oil to taste.
  9. Toss it all together: Add the hot, crispy chicken to the skillet and toss until every piece is coated.
  10. Finish and serve: Sprinkle with sesame seeds and green onions. Serve over rice with broccoli on the side, if you like.