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Preparation time
25 minutes
Total time:
55 minutes
Serves
4
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Ingredients
Sauce
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45 mL (3 tbsp.) water
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125 mL (½ cup) sugar
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3 cloves garlic, minced
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30 mL (2 tbsp.) minced fresh ginger
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5 mL (1 tsp.) sambal oelek or sriracha
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10 mL (2 tsp.) corn starch
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45 mL (3 tbsp.) soy sauce
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45 mL (3 tbsp.) rice vinegar
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30 mL (2 tbsp.) toasted sesame oil
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250 mL (1 cup) tempura batter mix
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Ice water, according to package directions
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500–750 mL (2–3 cups) panko
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500 g (1 lb.) chicken breast, cut in pieces
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1 small red onion, diced
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½ red bell pepper, diced
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½ yellow bell pepper, diced
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125 mL (½ cup) pineapple chunks
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1 green onion, chopped
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Directions
Sauce
- In a pot, combine water and sugar. Without stirring, bring to a boil until mixture turns amber (around 10–15 minutes).
- In a bowl, mix remaining ingredients for the sauce.
- Add the caramelized sugar mixture and stir. Simmer until the caramelized sugar mixture has dissolved completely and the sauce thickens slightly. Set aside.
Tempura Batter
- Place tempura batter mix in a bowl. Add ice water according to package directions. Set aside.
General Tao Chicken
- Preheat air fryer according to manufacturer instructions (195°C/380°F – Chicken) .
- Dip chicken pieces in tempura batter, coating completely then shaking to remove any excess. Coat in panko.
- Place chicken pieces in the air fryer and spray lightly with oil.
- Cook 15–20 minutes, turning halfway through cooking.
- Meanwhile, sweat onions in a large skillet for 3–4 minutes.
- Add pineapple chunks and sauce and mix well. Remove from heat.
- Add crispy chicken pieces to the mixture and coat well.
- Serve with white rice and garnish with green onion.
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