Air Fryer General Tso’s Chicken

• 800 g Chicken thighs, boneless, skinless
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 90 ml Light soy sauce
• 45 ml Rice vinegar
• 35 g Caster sugar
• 2 pieces Dried red chili
• 60 g Cornflour
• 10 ml Sesame oil
• 4 Spring onion
• 10 g Roasted sesame seeds

1. Cut the chicken thighs into bite-size pieces. Finely grate the ginger and crush the garlic. Thinly slice the spring onion and set aside for serving.
2. Put the chicken in a mixing bowl and add the cornflour, tossing until every piece is well coated and looks dry. Drizzle over the sesame oil and toss again to lightly slick the coating. Preheat the air fryer to 200°C (390°F) for 3 minutes.
3. Air-fry the chicken in a single layer at 200°C (390°F) for 14–16 minutes, shaking and turning halfway, until deeply golden and cooked through. Work in batches if needed so the pieces crisp rather than steam. Transfer to a bowl while you make the sauce.
4. In a saucepan over medium heat, combine the light soy sauce, rice vinegar, caster sugar, grated ginger, crushed garlic and dried red chili. Bring to a lively simmer for 2–3 minutes, stirring, until the sugar dissolves and the sauce smells fragrant. Reduce the heat to low.
5. Whisk 2 tbsp water into 1 tbsp of the cornflour from your measured amount in a small cup to make a smooth slurry. Stir the slurry into the simmering sauce and cook for 30–60 seconds until glossy and lightly thickened. Remove the dried red chili pieces if you prefer a gentler heat.
6. Add the crispy chicken to the saucepan and toss over low heat for 1–2 minutes until every piece is evenly coated and sticky. Tip into a serving bowl and sprinkle with spring onion and roasted sesame seeds. Serve straight away while the chicken is still crisp at the edges.

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