Air-fried General Tso's Chicken


This air-fryer riff on the Chinese takeout classic saves the day with less clean-up than deep frying at home. Air fryer sizes vary (hence the cook time's wide range); if you have a smaller air fryer, commit to cooking in batches so that there's plenty of room for the air to circulate and crisp up the chicken.

Air-fried General Tso’s Chicken recipe on a plate for serving
Photo: Greg Dupree
Active Time:
20 mins
Total Time:
35 mins
Nutrition Profile:


  • 1 large egg

  • 1 pound boneless, skinless chicken thighs, patted dry and cut into 1 to 1 1/4-inch chunks

  • cup plus 2 tsp. cornstarch, divided

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground white pepper

  • 7 tablespoons lower-sodium chicken broth

  • 2 tablespoons lower-sodium soy sauce

  • 2 tablespoons ketchup

  • 2 teaspoons sugar

  • 2 teaspoons unseasoned rice vinegar

  • 1 ½ tablespoons canola oil

  • 3 to 4 chiles de árbol, chopped and seeds discarded

  • 1 tablespoon finely chopped fresh ginger

  • 1 tablespoon finely chopped garlic

  • 2 tablespoons thinly sliced green onion, divided

  • 1 teaspoon toasted sesame oil

  • 2 tablespoons toasted sesame seeds


  1. Beat egg in a large bowl, add chicken, and coat well. In another bowl, combine 1/3 cup cornstarch with salt and pepper. Transfer chicken with a fork to cornstarch mixture, and stir with a spatula to coat every piece.

  2. Transfer chicken to air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces. Preheat air-fryer at 400°F for 3 minutes. Add the battered chicken; cook for 12 to 16 minutes, giving things a shake midway. Let dry 3 to 5 minutes. If chicken is still damp on one side, cook for 1 to 2 minutes more.

  3. Whisk together remaining 2 teaspoons cornstarch with broth, soy sauce, ketchup, sugar and rice vinegar. Heat canola oil and chiles in a large skillet over medium heat. When gently sizzling, add the ginger and garlic; cook until fragrant, about 30 seconds.

  4. Re-whisk cornstarch mixture; stir into mixture in skillet. Increase heat to medium-high. When sauce begins to bubble, add chicken. Stir to coat; cook until sauce thickens and nicely clings to chicken, about 1 1/2 minutes. Turn off heat; stir in 1 tablespoon green onion and sesame oil. Transfer to a serving plate, and top with sesame seeds and remaining 1 tablespoon green onion.

Nutrition Facts (per serving)

302 Calories
13g Fat
18g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 3/4 cup
Calories 302
% Daily Value *
Total Carbohydrate 18g 7%
Total Sugars 4g
Added Sugars 2g 4%
Protein 26g 52%
Total Fat 13g 17%
Saturated Fat 3g 15%
Sodium 611mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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