1 1⁄2lbsboneless skinless chicken breasts (I would use thighs)
2⁄3cuppotato starch or 2/3cupcornstarch
1⁄3cup freshly squeezed orange juice (from about 2 medium oranges)
4garlic cloves, minced
3tablespoonssoy sauce or 3 tablespoonstamari
1⁄4teaspoonred pepper flakes
Serving Size: 1 (278) g
Servings Per Recipe:4
Calories from Fat 52 g14 %
Total Fat 5.8 g8 %
Saturated Fat 1.4 g6 %
Cholesterol 155.5 mg 51 %
Sodium 1231.6 mg 51 %
Total Carbohydrate39.9 g 13 %
Dietary Fiber 1.9 g7 %
Sugars 13.8 g55 %
Protein 41.5 g 83 %
Preheat air fryer to 375°F.
Cut chicken into 1-inch cubes. Mix together with whisked egg until all chicken is coated.
In a large plastic bag, add the cornstarch. Using tongs, take chicken pieces out of the egg mixture, allowing excess egg to drip off and add to the bag.
Close the bag and shake chicken pieces around until fully coated by the cornstarch. Remove pieces from the bag and place on the cutting board that you used to cut up your chicken.
Liberally coat the side of the chicken facing up with cooking spray. Spray the basket with oil. Add the chicken, sprayed side down, to the basket of your air fryer. Now spray the side facing up, so all sides of chicken are coated.
Air fry at 375F for 10-15 minutes, or until chicken is slightly browned and cooked through.
As the chicken cooks, make the sauce in a medium-sized skillet. Whisk sauce ingredients together and cook over medium heat, stirring constantly, until the sauce thickens–about 5 minutes.
Toss cooked chicken with sauce and serve immediately.
Oven directions: Follow all other recipe instruction, but place chicken on a baking sheet coated with cooking spray. Bake at 425F for 15-20 minutes, flipping the chicken halfway through.