General Tso’s Chicken

Ingredients

• 500 g chicken breast (Cut into bite-size pieces)
• 1 tbsp paprika (For seasoning the chicken)
• 1 tbsp ground ginger (For seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 egg (Beaten for coating)
• 100 g cornflakes (Crushed; season with additional paprika, ginger, garlic powder, or salt if desired)
• 4 tbsp soy sauce (For the sauce)
• 2 tbsp hoisin sauce (For the sauce)
• 1 tbsp honey (For the sauce)
• 1 tbsp rice wine vinegar (For the sauce)
• 1 tbsp garlic (Crushed)
• 1 tbsp fresh ginger (Grated)
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp cornstarch (For the slurry; mix with enough cold water to form a pourable slurry)
• 1 tbsp water (Estimated amount for mixing the cornstarch slurry; add more if needed)
• 1 tbsp sesame seeds (Estimated garnish)
• 2 green onion (Sliced; estimated garnish)

Steps

1. 1

   Cut the chicken breast into evenly sized bite-size pieces so the pieces cook at the same rate.

2. 2

   Place the chicken in a bowl and mix it with the paprika, ground ginger, and garlic powder until every piece is evenly seasoned.

3. 3

   Beat the egg in a separate shallow bowl. Crush the cornflakes into coarse crumbs and season them as desired.

4. 4

   Dip each seasoned chicken piece into the beaten egg, letting the excess drip off.

5. 5

   Transfer the egg-coated chicken to the crushed cornflakes and turn to coat thoroughly on all sides. Arrange the pieces in a single layer in the air-fryer basket, working in batches if necessary.

6. 6

   Air-fry at 200°C / 400°F for 16 minutes, flipping the chicken halfway through. The coating should be crisp and the chicken should reach an internal temperature of 74°C / 165°F.

7. 7

   While the chicken cooks, combine the soy sauce, hoisin sauce, honey, rice wine vinegar, crushed garlic, grated ginger, and gochugaru in a saucepan.

8. 8

   Mix the cornstarch with the water to make a smooth slurry. Add the slurry to the sauce and stir until incorporated.

9. 9

   Warm the sauce over medium heat, stirring, until it thickens slightly and looks glossy. Do not let it reduce until overly thick, since it will continue coating the chicken.

10. 10

    Add the cooked crispy chicken to the pan of sauce and toss gently until all the pieces are coated.

11. 11

    Garnish with sesame seeds and sliced green onion, then serve immediately while the cornflake coating is crisp.

Notes

The source does not specify the amount of chicken, egg, cornflakes, slurry water, or garnishes; these amounts are practical estimates. Serve immediately for the best texture, as the sauce will soften the coating over time.

Nutrition per serving

• main
• high-protein
• air-fried
• quick
• fakeaway
• sweet-and-spicy
• crispy
• under-30-minutes