Air Fryer Kung Pao Chicken Recipe

2021-10-06
  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    363.2
  • Carbohydrates

    19.8 g
  • Cholesterol

    65.0 mg
  • Fat

    18.2 g
  • Fiber

    3.4 g
  • Protein

    31.5 g
  • Saturated Fat

    3.5 g
  • Serving Size

    1
  • Sodium

    826.3 mg
  • Sugar

    9.1 g
  • Trans Fat

    10.5 g
  • Unsaturated Fat

    1.6 g
  • Potassium

    381.1 mg
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Air fryer Kung Pao chicken recipe. Learn how to cook yummy Chinese chicken in an air fryer. Cook it in an instant pot-Instant Pot Kung Pao Chicken

Air Fryer Kung Pao Chicken Recipe

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Ingredients

  • 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 zucchinies, 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

Method

Step 1

In a medium mixing bowl, combine cubed chicken, garlic powder, onion powder, and salt. Toss well. Add the cornstarch. Mix well and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add minced garlic and chili pods. Cook, stirring, for 30 seconds.

Step 6

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.

Step 7

Add the peanuts. Stir well. Serve hot.

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