This recipe is enchanting. Not 100% what I had envisioned (no sichuan peppercorns or deep fried taste), but gone in seconds.
Note: I ran out of cornstarch about halfway through making this chicken and had to finish the rest without it. It was also delicious.
gluten-free, paleo
Air Fried Pepper Chicken
500g chicken breast, cut into bite sized pieces
2 Tbsp. soy sauce or coconut aminos
1 inch ginger, grated
2 Tbsp. rice vinegar
1 c. cornstarch or arrowroot powder
2 eggs, beaten
Generous shake salt & pepper
Oil for spritzing
Sauce
2 Tbsp. butter
2 tsp. Togarishi seasoning
2-4 tsp. sambal olek
Generous shake black pepper
Cut your chicken into bite sized pieces. Grate the ginger and add ginger, soy and rice vinegar to the chicken. Marinate :30 or overnight.
When you’re ready to cook, cut a piece of baking paper to cover the bottom of your air fryer basket. Preheat the air fryer for 3 minutes.
While your fryer is warming, set up a dredging station – 1 plate of cornstarch seasoned with salt & pepper and 1 shallow bowl of beaten egg.
Dredge the chicken chunks in cornstarch, egg, and back into cornstarch. Add to the preheated and lined air fryer basket in a single layer with a little room around each piece (you will need to do this in multiple batches).
Spritz with a little oil and air fry 8 minutes, flipping and re-oiling if necessary halfway through.
Continue on with the rest of the chicken.
While the chicken cooks, combine the butter (melted), togarishi and sambal in a small bowl; hit with a generous amount of black pepper.
To serve, toss the fried chicken with the sauce.
Serves 4
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