Healthy-ish General Tso’s Chicken

Serves: 4
Time: 30 min

INGREDIENTS

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 egg
• 3 Tbsp cornstarch
• ½ tsp baking powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Oil spray
• 3 Tbsp ketchup
• 1½ Tbsp gochujang
• 2 Tbsp rice vinegar
• 2 Tbsp honey
• 1 Tbsp hoisin sauce
• 1½ Tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 2 cloves garlic
• 1-inch piece fresh ginger, peeled
• 1 Tbsp cornstarch
• 2 Tbsp water
• 3–4 cups broccoli florets, steamed
• 2 green onions, thinly sliced
• Sesame seeds, optional

INSTRUCTIONS

1. Prep the chicken. Place the chicken in a bowl. Add the egg and toss to coat. Add the cornstarch, baking powder, garlic powder, salt, and pepper. Toss until evenly coated.
2. Air fry. Preheat to 400°F. Lightly spray the basket with oil. Arrange chicken in a single layer with room between pieces, spray tops lightly. Air fry 10–14 minutes, turning halfway, until golden and the chicken hits 165°F internally.
3. Make the sauce. Add the ketchup, gochujang, rice vinegar, honey, hoisin, soy sauce, sesame oil, garlic, and ginger to the Electric Twist & Chop — this is the step that makes the sauce come together in seconds instead of standing there mincing garlic and ginger by hand. Process until finely chopped and combined.
4. Simmer. Pour the sauce into a skillet, bring to a gentle simmer over medium-low heat, and cook 2–3 minutes.
5. Thicken it. Stir together the cornstarch and water. Slowly pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until glossy and thick.
6. Toss & serve. Add the crispy chicken to the skillet and toss to coat. Serve with steamed broccoli, sliced green onions, and sesame seeds.

Anna’s Tip 💛

• Kitchen insight: Waiting to toss the chicken in sauce until right before serving is what keeps those crispy edges crispy — sauce it too early and the coating steams instead of staying crunchy.
• Second-use idea: Leftover sauce-and-chicken makes a killer rice bowl the next day, or shred it thinner and pile it into lettuce wraps for a quick lunch.
• Anna’s tip: Don’t overcrowd the air fryer — cook in two batches if needed.
• Easy dinner idea: Serve over brown rice, cauliflower rice, or a mix of both.