Air Fryer Cashew Chicken
A famous Asian cuisine meal is now healthier and more reasonably priced thanks to our Air Fryer Cashew Chicken. After being air-fried to a crispy perfection, tender chicken thighs are combined with my homemade cashew chicken sauce. It like placing a takeaway order!
Ingredients for The Chicken :
- 1 lb boneless skinless chicken thighs
- 1 egg scrambled
- 1/4 cup corn starch
For The Sauce
- 1/4 cup water
- 2 tsp corn starch
- 1/4 cup cashews
- 1/3 cup hoisin sauce
- 1 tbsp rice viniger
- 1 clove garlic minced
- 1 tbsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp corn starch
- 2 tbsp water
- 1/4 cup broccoli cut into small crowns
- 1/2 bell pepper cut into one inch pieces
- 2 Green Onions Diced
- Sesame Seeds (optional) To Garnish
Heat up the air fryer to 375 degrees. Chop the chicken thighs into 1-inch segments. Toss in the chicken thighs with salt and pepper. Dredge first in cornstarch, then in egg. Make sure the chicken is completely coated. Apply cooking spray to the Air Fryer and cook for ten minutes, flipping it over halfway through. Remove the chicken when the internal temperature reaches 165 degrees and the exterior is crispy. Divide the broccoli into little crowns. Red bell peppers should be cut into 1-inch chunks. Brocoli, red bell pepper, water, soy sauce, hoisin sauce, rice vinegar, sesame oil, cashews, and brown sugar should all be combined in a sauce pan while the chicken cooks. Simmer for five minutes. Add the water, corn starch, and garlic after five minutes. Cook for an additional five minutes on low heat. Mix the chicken in sauce pan with sauce and vegetables.
Serve over white rice, garnish with green onions and sesame seeds if desired.