Air Fryer Kung Pao Chicken
Ingredients
2 pounds boneless and skinless chicken thighs, cubed
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
4 tablespoons cornstarch
2 medium zucchinis, diced
To make a sauce:
1/2 cup soy sauce
4 tablespoons granulated sugar
3 tablespoons chicken stock
2 tablespoons rice vinegar
4 teaspoons oyster sauce
2 tablespoons vegetable oil
1/2 cup roasted peanuts
8 cloves garlic, peeled and minced
20 dried chili pods
Directions
In a medium mixing bowl, combine cubed chicken, garlic powder, onion powder, and salt. Toss well. Add the cornstarch. Mix well and set aside.
Preheat your air fryer to 350 F (175 C). Add diced zucchini and spray with olive oil spray. Shake the basket to coat the zucchini with the oil. Fry at 350 F (175 C) for 10 minutes, shaking the basket every few minutes, until tender and crisp. Remove fried zucchini from the fryer and set aside.
Spray the air fryer with more olive oil spray. Add seasoned chicken to the greased basket. Top with more olive oil. Fry at 400 F (200 C) for 9 minutes, shaking the basket every 3 minutes and spraying with more olive oil.
To make the sauce: In a small mixing bowl, combine the soy sauce, sugar, chicken stock, vinegar, and oyster sauce. Mix well and set aside.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add minced garlic and chili pods. Cook, stirring, for 30 seconds.
Add the sauce to the pan. Bring to a boil and cook until bubbled. Stir in zucchini and chicken. Toss well to coat in the sauce.
Add the peanuts. Stir well. Serve hot.
