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Photo:Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
How we made this diabetes-appropriate
- We chose an air fryer over the deep fryer, which gives us that beautiful crispy, sticky coating on the chicken with just a little cooking spray instead of lots of oil. This slashes calories, plus using less oil (depending on the type) can help limit saturated fat.Too much saturated fatis associated with a higher risk of cardiovascular disease.
Tips from the Test Kitchen
Can I use chicken breasts instead of thighs?
Yes! While we prefer moist, tender chicken thighs, chicken breast works well too. The prep and cooking time for chicken breast is the same as it is for thighs, so simply follow the instructions.
I ran out of cornstarch; is there something I can substitute?
Rice flour or tapioca flour are the best substitutes. Regular all-purpose flour will make the coating pasty, so you should avoid using that as a substitute.
Can I substitute ground ginger or ginger paste for the fresh ginger?
Yes. Fresh ginger is your best option, offering the most flavor. Ginger paste will work well too, and you can use ginger paste and grated ginger interchangeably. If using ginger powder, cut the amount to ¼ teaspoon so the flavor doesn’t overwhelm the dish.
I don’t have an air fryer; can I make it another way?
Yes! This recipe can work in a regular oven too. After dredging the chicken, place on a wire rack coated with cooking spray and set over a rimmed baking sheet. Bake at 400°F until crispy and a thermometer inserted in the thickest portion registers at least 165°F, about 10 minutes.
Cook Mode(Keep screen awake)Ingredients1large egg1poundboneless, skinless chicken thighsorbreasts, cut into 1-inch pieces¼teaspoonsalt¼cupcornstarch plus 1 tablespoon, divided2tablespoonsall-purpose flourCooking spray8tablespoonsorange juice, divided1tablespoonhoney1tablespoonreduced-sodium soy sauce1tablespoonrice vinegar1teaspoontoasted sesame oil2clovesgarlic, minced1teaspoongrated fresh ginger⅛teaspooncrushed red pepperToasted sesame seeds for serving
Cook Mode(Keep screen awake)
Ingredients
1large egg
1poundboneless, skinless chicken thighsorbreasts, cut into 1-inch pieces
¼teaspoonsalt
¼cupcornstarch plus 1 tablespoon, divided
2tablespoonsall-purpose flour
Cooking spray
8tablespoonsorange juice, divided
1tablespoonhoney
1tablespoonreduced-sodium soy sauce
1tablespoonrice vinegar
1teaspoontoasted sesame oil
2clovesgarlic, minced
1teaspoongrated fresh ginger
⅛teaspooncrushed red pepper
Toasted sesame seeds for serving
DirectionsPreheat air fryer to 400°F for 10 minutes.Whisk egg in a medium bowl. Add chicken; sprinkle with salt and toss to coat. Combine ¼ cup cornstarch and flour in a shallow bowl.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoWorking with a few pieces at a time, dredge the chicken in the cornstarch-flour mixture, shaking off excess. Transfer to a large plate.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoWorking in batches if necessary, generously coat all sides of the chicken with cooking spray. Add the coated chicken to the air-fryer basket; cook until crispy and a thermometer inserted in the thickest portion registers at least 165°F, 8 to 12 minutes.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoMeanwhile, whisk 2 tablespoons orange juice with the remaining 1 tablespoon cornstarch in a small saucepan or skillet until smooth. Whisk in the remaining 6 tablespoons orange juice, honey, soy sauce, vinegar, sesame oil, garlic, ginger, and crushed red pepper. Bring to a boil over medium heat; cook, whisking frequently, until thickened and slightly reduced, 1 to 2 minutes.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoToss the chicken with the sauce in a medium bowl. Serve topped with sesame seeds, if desired.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoEquipmentAir fryerOriginally appeared: EatingWell.com, April 2023
Directions
Preheat air fryer to 400°F for 10 minutes.Whisk egg in a medium bowl. Add chicken; sprinkle with salt and toss to coat. Combine ¼ cup cornstarch and flour in a shallow bowl.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoWorking with a few pieces at a time, dredge the chicken in the cornstarch-flour mixture, shaking off excess. Transfer to a large plate.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoWorking in batches if necessary, generously coat all sides of the chicken with cooking spray. Add the coated chicken to the air-fryer basket; cook until crispy and a thermometer inserted in the thickest portion registers at least 165°F, 8 to 12 minutes.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoMeanwhile, whisk 2 tablespoons orange juice with the remaining 1 tablespoon cornstarch in a small saucepan or skillet until smooth. Whisk in the remaining 6 tablespoons orange juice, honey, soy sauce, vinegar, sesame oil, garlic, ginger, and crushed red pepper. Bring to a boil over medium heat; cook, whisking frequently, until thickened and slightly reduced, 1 to 2 minutes.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoToss the chicken with the sauce in a medium bowl. Serve topped with sesame seeds, if desired.Photography: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoEquipmentAir fryer
Preheat air fryer to 400°F for 10 minutes.
Whisk egg in a medium bowl. Add chicken; sprinkle with salt and toss to coat. Combine ¼ cup cornstarch and flour in a shallow bowl.
Working with a few pieces at a time, dredge the chicken in the cornstarch-flour mixture, shaking off excess. Transfer to a large plate.
Working in batches if necessary, generously coat all sides of the chicken with cooking spray. Add the coated chicken to the air-fryer basket; cook until crispy and a thermometer inserted in the thickest portion registers at least 165°F, 8 to 12 minutes.
Meanwhile, whisk 2 tablespoons orange juice with the remaining 1 tablespoon cornstarch in a small saucepan or skillet until smooth. Whisk in the remaining 6 tablespoons orange juice, honey, soy sauce, vinegar, sesame oil, garlic, ginger, and crushed red pepper. Bring to a boil over medium heat; cook, whisking frequently, until thickened and slightly reduced, 1 to 2 minutes.
Toss the chicken with the sauce in a medium bowl. Serve topped with sesame seeds, if desired.
Equipment
Air fryer
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)290Calories11gFat21gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
