Air Fryer Lemon Chicken
A better and healthier version of the classic takeout dish that will have you wanting to cook at home instead!
Air Fryer Lemon Chicken
Crunchy sweet and sour lemon chicken with less guilt! Yes, please!
Ingredients
Chicken
- 1 Lb boneless, skinless chicken breasts
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/3 cup flour
- 1 egg, beaten
- oil spray
Lemon Sauce
- 2 tsp avocado oil, or other neutral oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1/2 cup chicken broth
- 1 lemon, juiced
- 1/4 cup sugar
- 1 tbsp soy sauce
- 1 tbsp rice cooking wine
- 1 tbsp corn starch
- 1 tbsp water
Instructions
- Cut chicken breasts into 1 inch pieces. Place the chicken in a bowl with the soy sauce and sesame oil. Stir to combine and set aside.
- Place the flour and the egg in separate shallow bowls. Working in batches, toss the chicken in the flour, then in the egg and back in the flour to coat. You’ll likely need to do 2 batches in the air fryer.
- Spray an air fryer with oil. Add half of the chicken and spray well with oil. Heat the air fryer to 400°F. Cook, turning halfway and respraying with oil, for 8-10 minutes or until cooked through. Transfer to a bowl. Repeat with the remaining chicken.
- While the first batch of chicken is cooking, prepare the sauce. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. You don’t want to get any color on them. Add the stock, lemon juice, sugar, wine and soy sauce. Simmer for 5 minutes. In a small bowl, combine corn starch and water to make a slurry. Add corn starch mixture and simmer, stirring, for 2 minutes or until thickened. Take off the heat and set aside.
- Once all the chicken is cooked, toss with the sauce until each piece is nicely coated. Top with optional green onions and sesame seeds. Serve with white rice.
Notes
A better and healthier version of the classic takeout dish that will have you wanting to cook at home instead!
