Description
Learn how to make a mouthwatering Air Fryer Honey Mustard Chicken Breast Tang that is quick, delicious, and perfect for any mealtime. Master this easy recipe today!
Ingredients
- 400 g (14 oz) chicken breast, cut into 1 inch pieces
- 2 eggs
- 30 g (2 tablespoon) soy sauce
- 30 g (1/2 cup) corn starch
- Salt and pepper, to taste
- 1 tablespoon (15 ml) vegetable oil
- 40 g (1/2 cup) honey
- 45 g (3 tablespoon) mustard
- 15 g (1 tablespoon) wholegrain mustard
- 40 ml (3 tablespoon) lemon juice and rind
- 2 cloves garlic, crushed
- 1 tablespoon (15 ml) dried oregano
- 2 tablespoon (30 ml) vegetable oil
- 120 ml (1/2 cup) water
- 2 teaspoon (10 ml) cornstarch, dissolved in 2 tablespoon (30 ml) water
Instructions
- Chop the chicken breast into pieces about 1 inch in size.
- In one bowl, combine the eggs with the soy sauce and whisk together.
- In a separate bowl, blend the corn starch with salt and pepper.
- To make the sauce, stir together the vegetable oil, honey, mustard, wholegrain mustard, lemon juice and rind, crushed garlic, dried oregano, and water. Set this aside.
- Dip the chicken pieces into the egg and soy sauce mixture, then roll them in the corn starch mixture until they are completely covered. Repeat for all chicken pieces.
- Warm up the vegetable oil in a large skillet over medium heat, then place the chicken pieces into the pan. Cook them until they are golden brown, about 3 to 5 minutes on each side.
- Pour the honey mustard sauce over the chicken pieces and bring it to a simmer. Once it’s bubbling, mix the dissolved cornstarch with water and add it to the sauce. Reduce the heat and let it thicken, stirring occasionally, for about 5 to 10 minutes.
- Serve alongside your preferred side dishes, such as rice and vegetables.
Notes
- Consider using whole wheat flour instead of corn starch for a healthier coating on the chicken.
- Adjust the honey and mustard amounts in the sauce to suit your taste preference.
- Sprinkle red pepper flakes or hot sauce for a spicy kick on the finished dish.