Name: 20 Minute Asian Air Fryer Sesame Chicken
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Chinese
Ingredients: – 6 large skinless chicken thigh fillets (about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed); – 3 tbsp (45 ml) cornflour (cornstarch in USA); – 1/4 tsp (1 ml) salt; – 1/4 tsp (1 ml) pepper; – 1/2 tsp (3 ml) garlic powder; – 1/2 tsp (3 ml) paprika; – 3 tbsp (45 ml) oil; – 1.5 tbsp (23 ml) sesame oil; – 1 tsp (5 ml) garlic powder (or use 2 minced cloves garlic); – 1.5 tbsp (23 ml) Chinese rice vinegar; – 3 tbsp (45 ml) honey; – 3 tbsp (45 ml) sweet chili sauce; – 4 tbsp (60 ml) tomato ketchup; – 3 tbsp (45 ml) light brown sugar; – 3 tbsp (45 ml) light soy sauce; – 3 tbsp (45 ml) soy sauce; – sesame seeds; – chopped spring onions (scallions); – boiled or egg fried rice

Description

Discover the secret to making delicious Asian Air Fryer Sesame Chicken in just 20 minutes! Learn the easy steps to a flavorful dish that will satisfy your cravings.

Ingredients

– 6 large skinless chicken thigh fillets (about 750g/1.65lbs untrimmed or 600g/1.3lbs once trimmed)
– 3 tbsp (45 ml) cornflour (cornstarch in USA)
– 1/4 tsp (1 ml) salt
– 1/4 tsp (1 ml) pepper
– 1/2 tsp (3 ml) garlic powder
– 1/2 tsp (3 ml) paprika
– 3 tbsp (45 ml) oil
– 1.5 tbsp (23 ml) sesame oil
– 1 tsp (5 ml) garlic powder (or use 2 minced cloves garlic)
– 1.5 tbsp (23 ml) Chinese rice vinegar
– 3 tbsp (45 ml) honey
– 3 tbsp (45 ml) sweet chili sauce
– 4 tbsp (60 ml) tomato ketchup
– 3 tbsp (45 ml) light brown sugar
– 3 tbsp (45 ml) light soy sauce
– 3 tbsp (45 ml) soy sauce
– sesame seeds
– chopped spring onions (scallions)
– boiled or egg fried rice

Cook Mode Prevent your screen from going dark

Instructions

Trim the excess fat from the chicken thighs and chop them into small, bite-sized pieces. Set them aside.
In a medium bowl, combine the cornstarch, salt, pepper, garlic powder, and paprika.
Add the chicken pieces to the bowl with the cornstarch mixture, ensuring each piece is thoroughly coated.
Pour the oil over the chicken in the bowl and mix well. The chicken pieces should be evenly covered and have a sticky texture.
Transfer the chicken to the basket of the air fryer. Cook at 190C/375F for 15-18 minutes until the chicken is cooked through and not pink inside. Shake the basket a few times during cooking to prevent the chicken pieces from sticking together. If your air fryer is small, you may need to cook in batches.
As the chicken cooks, prepare the sauce. Combine all sauce ingredients in a microwave-safe bowl and stir until mixed. Heat in the microwave on high for about 3 minutes, stirring every minute, until the sauce is hot and slightly thickened.
Once the chicken is done, mix it with the sauce in either a saucepan or a bowl.
Garnish with sesame seeds and spring onions before serving. I prefer to serve this dish with egg-fried or boiled rice.

Notes

For a crisper coating, consider double-coating the chicken in the cornstarch mixture before air frying.
Adjust the sauce’s sweetness and spiciness to taste by adding more or less honey and sweet chili sauce.
Enhance the dish’s flavor by sprinkling toasted sesame seeds on top before serving, for a nutty touch.