Air Fryer Kung Pao Chicken Recipe
2021-10-06- Cuisine: Chinese
- Course: Main Dish, Oven
- Skill Level: Advanced
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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
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.
