Air-Fried General Tso's Chicken
4 servings · 15 min prep · 15 min cook
Macros per serving
↓ 51% fewer calories · 380 kcal saved
Smart swaps
- Deep-fried battered chicken (3 cups oil)→Air-fried panko-crusted chicken breast
Air frying uses zero added oil for cooking, saving over 20g of fat per serving compared to deep-fried battered chicken.
- White flour + cornstarch batter→Egg white + whole-wheat panko coating
Whole-wheat panko adds 2g fiber per serving; egg whites contribute 7g protein without the fat of whole eggs.
- Sugar-based General Tso's sauce (3 tbsp sugar + hoisin)→Tomato paste, honey, and chili garlic sauce
Reduces sugar from 28g to under 7g per serving. Tomato paste provides natural umami and body without added sweeteners.
- Chicken thighs→Chicken breast
Chicken breast provides 31g protein per 4oz with only 3.6g fat, compared to thighs at 26g protein and 10g fat.
- No vegetables served→Steamed broccoli side (2 cups)
Adds 5g fiber and 100% of daily vitamin C per serving, turning a protein-and-carb-only meal into a balanced plate.
Original
- 1.5 lb boneless skinless chicken thighs
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 2 eggs, beaten
- 3 cups vegetable oil for frying
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 3 tbsp granulated sugar
- 1 tbsp rice vinegar
- 6 dried red chili peppers
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
Healthy version
- •1.5 lb boneless skinless chicken breast, cut into 1-inch pieces
- •2 egg whites
- •0.5 cup whole-wheat panko breadcrumbs
- •2 tbsp low-sodium soy sauce
- •1 tbsp rice vinegar
- •1 tbsp tomato paste
- •1 tbsp honey
- •1 tsp chili garlic sauce (sambal oelek)
- •1 tbsp arrowroot starch
- •3 garlic cloves, minced
- •1 tbsp fresh ginger, minced
- •2 cups steamed broccoli florets
- •1 tsp sesame seeds
- •3 green onions, sliced
Method
- 1
Preheat air fryer to 400 F. Cut chicken breast into bite-sized pieces and pat dry.
- 2
Set up a breading station: egg whites in one shallow bowl, whole-wheat panko in another.
- 3
Dip chicken pieces in egg whites, then press into panko to coat evenly. Arrange in air fryer basket in a single layer (work in batches if needed).
- 4
Air-fry 10-12 minutes, shaking basket halfway through, until chicken is golden brown and reaches 165 F internal temperature.
10–12 minutes - 5
While chicken cooks, make the sauce: whisk together soy sauce, rice vinegar, tomato paste, honey, chili garlic sauce, and arrowroot starch with 3 tbsp water in a small saucepan.
- 6
Bring sauce to a simmer over medium heat, stirring constantly. Cook 2 minutes until thickened and glossy. Add minced garlic and ginger, cook 30 more seconds.
2 minutes - 7
Toss air-fried chicken pieces in the sauce until evenly coated. Serve alongside steamed broccoli.
- 8
Garnish with sesame seeds and sliced green onions.