In a bowl, combine the soy sauce, broth, vinegar, ginger, garlic, cornstarch, paprika, sambal oelek and sesame oil.
In a pot off the heat, combine the sugar and water. Bring to a boil. Simmer until the mixture caramelizes slightly, about 5 minutes. Remove from the heat.
Pour the soy mixture into the pot. Watch out for splattering. Bring back to a boil and cook, stirring, until the sauce is smooth. Remove from the heat.
Chicken
Line the basket of an air fryer with parchment paper.
In a shallow dish, combine the flour, cornstarch and baking powder. Season with salt and pepper. In a second shallow dish, lightly beat the egg whites.
Dredge one piece of chicken at a time in the flour mixture, shaking off any excess. Dip into the beaten egg whites, letting some of the excess drip off. Dredge in the flour mixture a second time.
Place the chicken pieces in the basket of the air fryer, evenly spaced out (see note). Cook for 10 minutes at 400°F (200°C).
Using a pastry brush, coat the chicken with some of the vegetable oil. Flip the chicken pieces over and brush with the remaining oil. Continue to cook for 10 minutes or until the chicken is cooked through, golden and crispy.
Just before the chicken has finished cooking, bring the sauce to a boil. Add the cooked chicken to the sauce and toss to coat well.
Divide the chicken among three plates and garnish with the green onion. Serve with white rice, if desired.
Note from Ricardo
Depending on the size of your air fryer, you may need to cook the chicken in two batches.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
This sponsored content was created for
.
It is separate from our RICARDO editorial content.
RICARDO Air Fryer
119.99 $
Discover a healthier and faster way to cook with this RICARDO digital air fryer. This innovative appliance allows you to prepare a wide variety of delicious dishes. Its modern and intuitive design will quickly make it an essential part of your kitchen.
Shop now
