Kung Pao Chicken in the Air Fryer

Serves 4 in about 55 minutes. An air fryer recipe built around dark soy sauce and roasted unsalted peanuts.

Ingredients

• 1 tablespoon dark soy sauce
• 1 egg white
• 1 tablespoon rice vinegar
• 3 tablespoon cornstarch
• 1 teaspoon salt
• 2 chicken breasts, cut into cubes
• 3 tablespoons dark soy sauce
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground black pepper
• 2 tablespoon shiaoxing cooking wine (or use sherry or sake)
• ½ cup water
• 2 tablespoons oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 4-5 dry red chilies, cut into ½ inch pieces
• 1 green bell pepper, cut into cubes
• 1 red bell pepper, cut into cubes
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Green onions, cut into ½ inch pieces
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• ½ cup roasted unsalted peanuts

Method

1. In a large bowl mix together the dark soy sauce, egg white, rice vinegar, cornstarch and salt. Stir in the chicken pieces to the bowl and stir to coat the chicken. Leave it to marinate for 5-10 minutes.
2. Beat together the dark soy sauce, balsamic vinegar, pepper, cooking wine, and water. keep it nearby while the chicken is marinating.
3. Heat the air fryer for 5 minutes at 350° F. Brush the basket with a little oil and put the marinated chicken in it (8-10 pieces per batch).
4. Next, heat the oil in a large skillet, then add the ginger and garlic. Simmer just until garlic becomes fragrant.
5. Stir in the dried red chilies and the bell peppers. Mix fry it for a few seconds.
6. Give the prepared sauce a stir, then pour it into the pan and bring it to a boil.
7. In a small bowl mix together cornstarch and water and add it to the sauce.
8. Tip in green onions, ground black pepper, salt, and the air-fried chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
9. Mix in peanuts, toss well, and cook for 1-2 minutes.
10. Plate hot with rice and enjoy.

More air fryer ideas are in the air fryer collection.