Chinese Chicken Fingers (Air Fryer)
Description
Crispy, buffet-style Chinese chicken fingers made in the air fryer with a double cornstarch dredge, sesame oil, and five-spice. Juicy inside, golden outside, and ready in about 20 minutes.
Ingredients
- 2 pounds boneless, skinless chicken breast, cut into strips
- 2 large eggs
- 1 teaspoon sesame oil
- 1½ cups cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Chinese five-spice
Instructions
- Preheat the air fryer to 370°F for 3 minutes. Lightly spray the basket with olive oil.
- In a shallow bowl, mix the cornstarch, salt, black pepper, and five-spice. In a second bowl, whisk the eggs and sesame oil.
- Pat the chicken dry. Dredge each strip in the cornstarch mixture, dip it in the egg, then dredge it in the cornstarch mixture again, pressing to coat.
- Let the coated chicken rest for 5 minutes.
- Arrange the chicken in a single layer in the basket and spray generously with olive oil.
- Air fry for 10 to 12 minutes, flipping and spraying again halfway, until golden and the chicken reaches 165°F.
Equipment
- Olive Oil Spray
- Instant-read thermometer
Notes
Cook in batches so the pieces don't touch. For a puffier coating, add ½ teaspoon baking powder to the cornstarch mixture.
Nutrition
Serving: 1ServingCalories: 327kcalCarbohydrates: 30gProtein: 34gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 159mgSodium: 590mgPotassium: 595mgFiber: 0.4gSugar: 0.1gVitamin A: 138IUVitamin C: 2mgCalcium: 23mgIron: 1mg