Tender chicken air fried until crispy tossed in a homemade sesame sauce
Servings 4servings
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Equipment
Air fryer
Ingredients
For the chicken:
26-8 oz.Boneless, skinless chicken breast, cubed
1/4cupAll-purpose flour
Fresh cracked black pepper
1tspKosher salt
For the sesame sauce:
1/4cupSoy sauce
1/4cupRice wine vinegar
1/2cupLight brown sugar, packed
1/3cupWater
1tbspCornstarch
1tbspSesame oil
Instructions
For the sesame sauce:
In a medium saucepan, combine the soy sauce, rice vinegar, brown sugar, corn starch, water, and sesame oil. Heat over medium-high heat until the mixture starts to bubble. Reduce heat to medium and allow to simmer 10-12 minutes until thick and reduced. If the sauce is to thick, thin with a little water.
For the chicken:
In a small bowl combine the flour, salt, and pepper. Stir to combine. Toss the cubed chicken in the flour mixture to evenly coat.
Preheat air fryer to 400 degrees for 13-15 minutes. Once preheated, add the chicken into the air fryer basket in a single layer*. Air fry for 13-15 minutes, flipping halfway through. Chicken is done when it has an internal temperature of 165 degrees F. Transfer cooked chicken to a large mixing bowl, top with the sesame sauce, and toss to combine. Add in the sesame seeds and toss again.
Serve over steamed rice. Leftover chicken will keep in an airtight container in the fridge for 2-3 days.
Notes
*Chicken needs to cook in a single layer in order to get crispy. If needed, cook in batches and keep warm in a 250 degree oven.