Air-fried General Tso’s Chicken
"This air-fryer riff on the Chinese takeout classic saves the day with nearly half the saturated fat of restaurant versions and loads 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...."
INGREDIENTS
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1 large egg
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1 pound boneless, skinless chicken thighs, patted dry and cut into1 to 1 1/4-inch chunks
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1/3 cup plus 2 tsp. cornstarch, divided
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1/4 teaspoon kosher salt
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1/4 teaspoon ground white pepper
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7 tablespoons lower-sodium chicken broth
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2 tablespoons lower-sodium soy sauce
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2 tablespoons ketchup
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2 teaspoons sugar
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2 teaspoons unseasoned rice vinegar
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1 1/2 tablespoons canola oil
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3 to 4 chiles de árbol, chopped and seeds discarded
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1 tablespoon finely chopped fresh ginger
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1 tablespoon finely chopped garlic
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2 tablespoons thinly sliced green onion, divided
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1 teaspoon toasted sesame oil
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1/2 teaspoon toasted sesame seeds
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