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Air Fryer Kung Pao Chicken

Air Fryer Kung Pao Chicken

Air Fryer Kung Pao chicken is an air fried and stir-fried chicken dish with a tasty blend of sweet, salty, and spicy flavors.

Course Dinner
Cuisine Chinese
Keyword air fryer recipes, Chinese recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating 15 minutes
Total Time 55 minutes
Servings 4
Calories 421 kcal
Author Sandy Clifton

Ingredients

FOR CHICKEN

  • 1 Tablespoon Dark Soy Sauce
  • 1 Egg White
  • 1 Tablespoon Rice Vinegar
  • 3 Tablespoon Cornstarch
  • 1 teaspoon Salt
  • 2 Chicken Breasts, cut into cubes

FOR THE SAUCE

  • 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

FOR STIR FRY

  • 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

Instructions

Marinate the Chicken

  1. In a large bowl mix together the dark soy sauce, egg white, rice vinegar, cornstarch and salt. Add the chicken pieces to the bowl and stir to coat the chicken. Let marinate for 5-10 minutes.

Make the Sauce

  1. Whisk together the dark soy sauce, balsamic vinegar, pepper, cooking wine, and water. Set aside while the chicken is marinating.

Air Fry the Chicken

  1. Preheat 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). Brush a little oil on top. Cook for 3 minutes on one side then turn and cook for another 3 minutes or until golden brown. Repeat with remaining chicken pieces. Set aside when done.

Stir Fry

  1. Next, heat the oil in a large skillet, then add the ginger and garlic. Cook just until garlic becomes fragrant.

  2. Add the dried red chilies and the bell peppers. Stir fry it for a few seconds.

  3. Give the prepared sauce a stir, then pour it into the pan and bring it to a boil.

  4. In a small bowl mix together cornstarch and water and add it to the sauce.

  5. Add 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.

  6. Stir in peanuts, toss well, and cook for 1-2 minutes.

  7. Serve hot with rice and enjoy.

Recipe Notes

STORAGE: You can store the Kung Pao Chicken in an air-tight container for 3 days in the refrigerator or up to 2 months in the freezer.

  • Marinating chicken in cornstarch, vinegar, egg white, and soy sauce not only makes chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy on the outside.
  • You can add or omit vegetables in stir fry according to your liking.
  • Ensure that the sauce thickens and coats each and every piece of chicken properly before serving.