Air Fryer Kung Pao Chicken Recipe2023-10-06
- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.5 g
Trans Fat10.5 g
Unsaturated Fat1.6 g
Air fryer Kung Pao chicken recipe. Kung Pao chicken is a delicious and easy-to-make Chinese dish that you can prepare in your air fryer. This recipe combines tender chicken pieces with a flavorful sauce and a mix of vegetables for a satisfying meal. Cook it in an instant pot-Instant Pot Kung Pao Chicken
Introducing Kung Pao Chicken
Kung Pao chicken is the perfect dish for those wanting to enjoy the delicious flavor of fried chicken without all the added calories and unhealthy fats. The air fryer is the ideal tool to create the perfect balance of crunch and flavor that makes this dish a hit with both kids and adults alike. However, many people are still unfamiliar with how to make it with an air fryer.
Air fryer Kung Pao chicken is surprisingly simple to make. All that is required is the right ingredients, a trusty air fryer, and a bit of patience. The marinade is what makes this dish stand out as it contains various spices, soy sauce, and garlic. Once the chicken is marinated and ready to go, it is placed into the air fryer and cooked to perfection. After just a few minutes of tossing, stirring, and flipping, the dish is ready to be served.
What is amazing about air fryer Kung Pao chicken is that it captures the same texture and amazing flavor of traditional fried chicken. It is also much healthier than other fried dishes as it requires very little oil, making it an ideal option for people on a diet or wanting to make healthier food choices. Not to mention, it is also a lot easier to make as it requires little to no preparation and cooking time, meaning it can go straight from the air fryer to your plate in no time.
If you love fried chicken, but don’t want the added calories and fat, then air fryer Kung Pao chicken is the perfect option for you. With minimal effort, you can create a delicious, nutritious dish that is sure to please everyone in your family. Plus, you can feel good about eating a healthier, low-fat alternative to a classic favorite. So, the next time you’re in the mood for fried chicken, give air fryer Kung Pao chicken a try – it’s sure to become one of your favorites!
How to Make Chinese Kung Pao Chicken in an Air Fryer
To make this dish, start by cubing 2 pounds of boneless and skinless chicken thighs. In a bowl, combine 2 teaspoons of garlic powder, 2 teaspoons of onion powder, and 1 teaspoon of salt. Toss the chicken in the seasoning mixture until well coated.
Next, sprinkle 4 tablespoons of cornstarch over the chicken and toss again to evenly coat the pieces. The cornstarch will help to create a crispy texture when cooked in the air fryer.
Preheat your air fryer to 400°F (200°C). Place the chicken in a single layer in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until the chicken is cooked through and golden brown.
While the chicken is cooking, prepare the sauce by combining 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, and 1 tablespoon of cornstarch in a small bowl.
Once the chicken is cooked, transfer it to a plate and set aside. In the same air fryer basket, add 2 medium zucchini, sliced, and 1 red bell pepper, diced. Cook for 5-7 minutes, until the vegetables are tender-crisp.
Return the chicken to the air fryer basket and pour the sauce over the chicken and vegetables. Cook for an additional 2-3 minutes, until the sauce has thickened and everything is well coated.
Serve the air fryer Kung Pao chicken hot, garnished with chopped peanuts and green onions. This dish pairs well with steamed rice or noodles for a complete meal. Enjoy the bold flavors of this Chinese classic made in the convenience of your air fryer.
Fried Kung Pao Chicken Serving Suggestions
Once you have prepared your delicious air fryer Kung Pao chicken, there are several serving suggestions to enhance your dining experience.
1. Steamed Rice: Serve your Kung Pao chicken over a bed of fluffy steamed rice. The savory and spicy flavors of the chicken will complement the mildness of the rice, creating a perfect balance.
2. Noodles: For a heartier meal, serve the Kung Pao chicken with noodles. Whether it’s lo mein, chow mein, or rice noodles, the combination of tender chicken and flavorful sauce will make for a satisfying and comforting dish.
3. Stir-Fried Vegetables: Add some color and nutrition to your meal by serving the Kung Pao chicken alongside a medley of stir-fried vegetables. Broccoli, bell peppers, carrots, and snap peas are great options that will provide a crunchy texture and complement the flavors of the chicken.
4. Lettuce Wraps: For a lighter and refreshing option, serve the Kung Pao chicken in lettuce wraps. Simply spoon the chicken into lettuce leaves, add some chopped peanuts and green onions for extra crunch, and enjoy the flavorful bites.
5. Asian Slaw: Pair the Kung Pao chicken with a refreshing Asian slaw. Shredded cabbage, carrots, and cucumbers tossed in a tangy dressing will provide a cool and crisp contrast to the spicy chicken.
Remember to garnish your Kung Pao chicken with chopped peanuts and green onions for added texture and freshness. Experiment with these serving suggestions to find your favorite combination and enjoy the bold flavors of this Chinese classic made in the convenience of your air fryer.
How to Store Chicken Leftovers
Storing leftovers properly is essential to maintain the freshness and flavor of your air fryer Kung Pao chicken. Here are some tips on how to store your leftovers:
1. Refrigeration: If you have any leftover Kung Pao chicken, transfer it to an airtight container and store it in the refrigerator. Make sure to consume the leftovers within 3-4 days to ensure optimal taste and quality.
2. Freezing: If you want to extend the shelf life of your leftovers, you can freeze them. Place the cooled Kung Pao chicken in a freezer-safe container or freezer bag. Label the container with the date and store it in the freezer for up to 3 months. When you’re ready to enjoy the leftovers, thaw them in the refrigerator overnight and reheat them in the air fryer or stovetop.
3. Portioning: To make it easier to reheat and serve the leftovers, consider portioning them before storing them. This way, you can thaw and reheat only the amount you need, reducing waste and ensuring that the chicken retains its texture and flavor.
4. Reheating: When reheating the Kung Pao chicken, it’s best to use the air fryer or stovetop to maintain its crispy texture. Simply place the leftovers in the air fryer or heat them in a skillet with a little oil until heated through. Avoid microwaving, as it can make the chicken soggy.
By following these storage tips, you can enjoy your air fryer Kung Pao chicken for longer and minimize food waste. Whether you choose to refrigerate or freeze the leftovers, make sure to handle and store them properly to maintain their deliciousness.
Air Fryer Kung Pao Chicken Recipe
You may like as well:
- 2 pounds (960 g) boneless and skinless chicken thighs, cubed
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 4 tablespoons cornstarch
- 2 medium zucchinis, diced
- To make a sauce:
- 1/2 cup (125 ml) soy sauce
- 4 tablespoons granulated sugar
- 3 tablespoons chicken stock
- 2 tablespoons rice vinegar
- 4 teaspoons oyster sauce
- 2 tablespoons vegetable oil
- 1/2 cup roasted peanuts
- 8 cloves garlic, peeled and minced
- 20 dried chili pods
In a medium mixing bowl, combine cubed chicken, garlic powder, onion powder, and salt. Toss well. Add the cornstarch. Mix well and set aside.
Preheat your air fryer to 350 F (175 C). Add diced zucchini and spray with olive oil spray. Shake the basket to coat the zucchini with the oil. Fry at 350 F (175 C) for 10 minutes, shaking the basket every few minutes, until tender and crisp. Remove fried zucchini from the fryer and set aside.
Spray the air fryer with more olive oil spray. Add seasoned chicken to the greased basket. Top with more olive oil. Fry at 400 F (200 C) for 9 minutes, shaking the basket every 3 minutes and spraying with more olive oil.
To make the sauce: In a small mixing bowl, combine the soy sauce, sugar, chicken stock, vinegar, and oyster sauce. Mix well and set aside.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add minced garlic and chili pods. Cook, stirring, for 30 seconds.
Add the sauce to the pan. Bring to a boil and cook until bubbled. Stir in zucchini and chicken. Toss well to coat in the sauce.
Add the peanuts. Stir well. Serve hot.