Ingredients
Sauce:
- ½ cup chicken broth
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon Sriracha
Chicken:
- 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- cooking spray
- 1 teaspoon chopped scallions, or to taste
- 1 teaspoon toasted sesame seeds, or to taste
Directions
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For the sauce: Combine broth, sesame oil, soy sauce, hoisin sauce, cornstarch, garlic, and Sriracha in a medium saucepan. Whisk until cornstarch is dissolved. Bring to a boil over medium-high heat. Reduce heat to low.
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Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer’s instructions.
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Place chicken, cornstarch, and soy sauce into a bowl and stir until chicken is evenly coated. Transfer chicken to the air fryer basket. Spray with cooking spray.
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Cook in the preheated air fryer for 8 minutes. Shake the basket, breaking up any pieces that have stuck together, and spray with cooking spray again. Continue to cook until chicken is no longer pink in the center, about 8 minutes more.
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Transfer chicken to a large bowl. Pour sauce over chicken and toss to coat. Garnish with scallions and sesame seeds.
