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Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, grated ginger, and minced garlic. In a small separate bowl, dissolve the cornstarch in water to create a slurry, then add it to the sauce mixture and whisk until well combined. Set aside.

Prepare the chicken: In a large bowl, toss the chicken pieces with the beaten egg until evenly coated. In another shallow dish, combine the cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated, shaking off any excess.

Marinate the chicken: Allow the coated chicken to rest for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. This helps the coating adhere better.

Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.

Air fry the chicken: Arrange the chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken.

Sauté the vegetables: While the chicken is air frying, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Combine and serve: Add the air-fried crispy chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken and vegetables.

Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice, if desired.


Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, grated ginger, and minced garlic. In a small separate bowl, dissolve the cornstarch in water to create a slurry, then add it to the sauce mixture and whisk until well combined. Set aside.

Prepare the chicken: In a large bowl, toss the chicken pieces with the beaten egg until evenly coated. In another shallow dish, combine the cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated, shaking off any excess.

Marinate the chicken: Allow the coated chicken to rest for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. This helps the coating adhere better.

Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.

Air fry the chicken: Arrange the chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken.

Sauté the vegetables: While the chicken is air frying, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until the vegetables are tender-crisp.

Combine and serve: Add the air-fried crispy chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken and vegetables.

Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice, if desired.
