Ingredients:
For the chicken:
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Salt and pepper to taste
For the sauce:
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1-2 tablespoons toasted sesame seeds (for garnish)
Instructions:
Preheat your air fryer to 375°F (190°C).
In three separate shallow bowls, place the flour in one, beaten eggs in the second, and panko breadcrumbs in the third.
Season the chicken pieces with salt and pepper.
Dip each piece of chicken into the flour, making sure it’s well coated, then into the beaten eggs, and finally, into the panko breadcrumbs, pressing the breadcrumbs onto the chicken to adhere.
Place the breaded chicken pieces in a single layer in the air fryer basket. You may need to do this in batches, depending on the size of your air fryer.
Air fry the chicken at 375°F (190°C) for about 12-15 minutes, flipping the pieces halfway through the cooking time. The chicken should be golden brown and crispy.
While the chicken is cooking, make the sauce. In a small saucepan, combine the soy sauce, honey, rice vinegar, and sesame oil. In a separate bowl, mix the cornstarch and water to create a slurry. Add the slurry to the saucepan and cook over low heat, stirring constantly, until the sauce thickens.
Once the chicken is done, remove it from the air fryer and place it in a large mixing bowl.
Pour the sesame sauce over the crispy chicken and toss to coat the pieces evenly.
Garnish with toasted sesame seeds before serving.
