Air Fryer General Tso’s Chicken

Air Fryer General Tso’s Chicken

I think my Air Fryer General Tso’s Chicken tastes better and is also healthier than takeout! A mouthwatering sauce with savory, sweet, and sour notes is combined with succulent pieces of crispy chicken. In less than 30 minutes, prepare this dish in the air fryer for a tasty dinner! It can also be made gluten-free.


  1. One and a half pounds of boneless, skinless chicken thighs (roughly eight thighs), cut into bite-sized pieces
  2. 2 teaspoons reduced sodium soy sauce (or tamari if gluten free)
  3. 3 tablespoons cornstarch sauce
  4. 2 teaspoons vegetable oil or other neutral-flavored oil
  5. 1 teaspoon each of ginger and garlic
  6. 1/4 teaspoon of red pepper flakes
  7. 3 tablespoons of reduced sodium soy sauce (or tamari if gluten free)
  8. 1 tablespoon each of Hoisin sauce (you can use gluten-free Hoisin sauce)
  9. 1 tablespoon rice vinegar
  10. One teaspoon toasted sesame oil
  11. oilone tablespoon cornstarch plus 
  12. one tablespoon water; 
  13. ¾ cup reduced sodium chicken stock;
  14.  two teaspoons brown sugar;
  15.  two sliced scallions;Sunflower seeds as garnish


  •  Warm up the air fryer to 400°F. Let the chicken marinade for few minutes by mixing it with two teaspoons of soy sauce.
  • After that, throw the chicken pieces in large plastic bag with zip top to fully cover them in cornstarch.
  • After lightly sprinkling or brushing the air fryer rack with oil, place the chicken pieces in single layer.
  • Avoid packing the pan too full; you might need to cook the chicken in batches.
  • Cook for 8–10 minutes, or until chicken is thoroughly cooked. In the middle, give the basket shake.
  • Take out the chicken and put it in and transfer to a platter. Cook the chicken that is left.
  • In a medium saucepan, heat the vegetable oil over medium heat to prepare the sauce. Stir in the garlic, ginger, and red pepper flakes. Simmer for 30 seconds to release the aroma. Simmer for two to three minutes after adding the soy sauce, Hoisin sauce, chicken stock, vinegar, brown sugar, and sesame oil. Add the cornstarch mixture to the pot after mixing it with 1 tablespoon of water. Simmer until thickened, about one or two more minutes. Take off the heat.
  • After taking the chicken out of the air fryer, combine it with the sauce. Add sesame seeds and scallions as garnish. Accompany with brown rice.


  • Use gluten-free Hoisin sauce and tamari in place of soy sauce to keep this recipe gluten-free. You can cook the chicken on the stovetop in pan if you don’t have an air fryer.
  • Using small amount of olive oil, sauté the chicken over medium-high heat until it is cooked through and golden brown.
  • The chicken can alternatively be baked in the oven on sheet pan. Apply thin layer of olive oil to the chicken and bake it at 400°F for approximately 15 minutes, rotating it midway, until the internal temperature reaches 165°F. Remaining food can be kept in the refrigerator for three to four days if it is sealed tightly.
  • The meal can be frozen for maximum of three months.

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