Crispy Air-Fryer General Tsos Chicken Recipe

This recipe was born on a busy weeknight when we craved the bold flavors of Chinese takeout but wanted something lighter. Air-frying the chicken delivers that satisfying, deep-fried crunch without the grease or messy cleanup. It has quickly become our go-to meal for stress-free dinners that everyone loves.

Ingredients

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1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces0.33 cup cornstarch3 tbsp soy sauce, divided2 tbsp rice vinegar2 tbsp hoisin sauce3 tbsp honey3 cloves garlic, minced1 tbsp fresh ginger, minced5 dried red chilies, optional1 tbsp vegetable oil Cooking spray

Instructions

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1

In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce, then dredge in the cornstarch until every piece is evenly coated and dry to the touch.

2

Preheat your air fryer to 400F (200C) and lightly spray the basket with cooking spray.

3

Arrange the chicken in a single layer in the air fryer basket, ensuring they do not touch, and spray the tops generously with cooking spray to hydrate any dry cornstarch.

4

Air-fry for 12 to 15 minutes, flipping the chicken halfway through and spraying any dry spots, until the exterior is golden brown and crispy.

5

While the chicken cooks, whisk together the remaining 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, honey, and 2 tablespoons of water in a small bowl.

6

Heat the vegetable oil in a large skillet over medium heat, then add the minced garlic, ginger, and dried chilies, sautéing for about 1 minute until fragrant.

7

Pour the sauce mixture into the skillet and bring it to a simmer for 2 minutes until it starts to thicken slightly.

8

Add the crispy air-fried chicken to the skillet, tossing quickly to coat every piece in the warm glaze, and serve immediately over steamed rice.

Tips

• Do not crowd the air fryer basket; cook the chicken in batches if necessary so the air circulates and makes them truly crispy.
• Always spray any visible dry cornstarch spots with oil spray halfway through cooking to avoid a chalky texture on the finished chicken.
• Toss the chicken in the sauce immediately before serving to keep the coating from getting soggy.

Substitutions

• Swap chicken thighs for chicken breast — note that breast meat cooks faster, so reduce the air-frying time by 2 minutes to prevent drying out.
• Swap honey for brown sugar — this provides a deeper, caramel-like sweetness to the savory sauce.
• Swap dried chilies for sriracha — use 1 tablespoon of sriracha in the sauce mixture if you cannot find whole dried chilies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crispy texture, reheat the chicken in the air fryer at 350F for 4 to 5 minutes instead of using the microwave.

FAQs

Can I make this in an oven if I do not have an air fryer?

Yes, you can bake the coated chicken on a parchment-lined baking sheet at 425F (220C) for 18 to 20 minutes, flipping halfway through, until crispy.

How do I make the glaze thicker?

If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, stir this slurry into the simmering sauce, and let it bubble for an extra minute before adding the chicken.

Is this recipe gluten-free?

To make this recipe gluten-free, substitute the soy sauce with tamari or coconut aminos, and ensure your hoisin sauce is labeled gluten-free.