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Air Fryer General Tso's Chicken Recipe (with Video)

Shellfish-free, Asian, Intermediate

Discover our Air Fryer General Tso's Chicken Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 50min | Cook 20min


- 1 lb chicken thigh
- 4 cloves Garlic, grated
- 1 tbsp Ginger, grated
- 1 tbsp Shaoxing wine
- 2 tbsp Light soy sauce
- 0.5 tsp White pepper
- 1 tsp Kosher salt
- 1 egg white
- 1 c Potato starch
- neutral oil cooking spray
- 0.25 c Light soy sauce
- 2 tbsp Sugar
- 0.5 c Chicken stock, high quality
- 1 tbsp crushed szechuan chili flakes
- 1 tbsp distilled white vinegar
Cornstarch Slurry
- 0.5 tbsp Cornstarch
- 3 tbsp water
- 3 cloves Garlic, chopped
- 1 tbsp Ginger, chopped
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Marinating the Chicken
1. Cut chicken thigh into 2" pieces and marinate with white pepper, salt, Shaoxing wine, light soy sauce, grated garlic and ginger, and one egg white.
2. Mix thoroughly to ensure the egg white is mixed well with the chicken and marinate for 30 minutes.
Preparing the Sauce
1. Premix your sauce by combining soy sauce, sugar, chicken stock and crushed Szechuan chili.
Preparing the Garlic and Ginger
1. Chop 3 cloves of garlic and 1 tbsp of ginger and set aside.
Coating the Chicken
1. In a large mixing bowl, add 1 cup of potato starch.
2. Lightly coat the chicken in the potato starch one piece at a time.
First Round of Air Frying
1. Give your air fryer tray a spray with oil, then lay your chicken down on the tray in a single layer.
2. Spray the chicken pieces with your oil spray until coated then air fry at 350F for 10 minutes.
Second Round of Air Frying
1. After the first air fry, pull out the chicken and spray again with another coat of oil spray, then fry a 2nd time at 400F for 6 minutes or until the chicken is nice and crispy and reads 165F internal.
2. I would recommend checking the chicken after 2 minutes due to differences in power with different air fryers!
Finalizing the Dish
1. Over high heat, add 1 tbsp of neutral oil and fry your garlic and ginger for 15 seconds, then immediately add your premixed sauce.
2. Stir for a few seconds then add your vinegar and cornstarch slurry.
3. Stir for a few more seconds until the sauce has thickened.
4. Add back chicken toss to combine.
5. Serve with freshly steamed rice.
6. Enjoy!

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