Air Fryer Sesame Chicken

Equipment

• Air Fryer: Basket or oven-style (4-quart capacity or larger)
• Medium Saucepan: For simmering the glaze
• Mixing Bowls: For egg wash, breading, and chicken prep
• Tongs: For easy flipping without disturbing the breading

Ingredients

For the Chicken & Breading

• Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized 1-inch pieces
• Cornstarch: ⅓ cup (gives the exterior its signature light crunch)
• All-Purpose Flour: ⅓ cup (or substitute arrowroot/tapioca flour for gluten-free)
• Eggs: 2 large eggs, beaten
• Avocado Oil Spray: High-smoke point oil for light spraying
• Seasonings: ½ tsp salt, ½ tsp garlic powder, ¼ tsp black pepper

For the Sesame Sauce

• Soy Sauce: ⅓ cup (low-sodium preferred)
• Honey or Brown Sugar: 3 tbsp
• Rice Vinegar: 2 tbsp
• Sesame Oil: 1 tbsp (toasted sesame oil provides optimal aroma)
• Hoisin Sauce: 1 tbsp
• Fresh Garlic: 3 cloves, minced
• Fresh Ginger: 1 tsp, grated
• Cornstarch Slurry: 1 tsp cornstarch mixed with 1 tbsp cold water

For Garnish & Serving

• Toasted Sesame Seeds: 2 tbsp
• Green Onions: 3 stalks, thinly sliced
• Serving Base: Steamed jasmine rice, brown rice, or cauliflower rice

Instructions

1. Cut the chicken breasts or thighs into uniform 1-inch cubes. In a bowl, toss the chicken pieces with ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, and 1 tablespoon of low-sodium soy sauce. Let sit at room temperature for 15 minutes to infuse flavor.
2. Set up a two-bowl dredge station:
3. Bowl 1: Whisk 2 eggs until smooth.
4. Bowl 2: Mix ⅓ cup cornstarch and ⅓ cup all-purpose flour. Dip each chicken piece into the egg wash, allowing excess to drip off, then thoroughly coat in the flour-cornstarch mixture. Shake off any excess dry mixture.
5. Preheat your air fryer to 400°F (200°C) for 3 minutes. Arrange chicken pieces in a single layer in the air fryer basket without overlapping. Generously spray all sides with avocado oil spray.
6. Air fry for 12–14 minutes , shaking the basket and spraying lightly with oil halfway through (around 6 minutes). The internal temperature should reach 165°F (74°C) and the exterior should be golden-brown and crisp.
7. While the chicken cooks, combine the remaining soy sauce, honey, rice vinegar, toasted sesame oil, hoisin sauce, minced garlic, and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer for 2 minutes. Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens into a glossy glaze that coats the back of a spoon.
8. Transfer the air-fried chicken to a large bowl. Pour the warm sesame sauce over the chicken and gently toss until every piece is evenly glazed. Immediately garnish with toasted sesame seeds and chopped green onions.

Nutrition

Calories: 385 kcal · Protein: 38 g · Fat: 11 g · Carbohydrates: 32 g · Saturated Fat: 2.2 g · Fiber: 1.5 g · Sugar: 13 g · Sodium: 780 mg