Servings: 4

2lbs chicken thighs 2lbs chicken thighs
2 tsp salt 2 tsp salt
1 tsp white pepper 1 tsp white pepper
2 tbsp soy sauce or coco aminos (gluten free) 2 tbsp soy sauce or coco aminos (gluten free)
6 cloves of garlic 6 cloves of garlic
2 tbsp ginger 2 tbsp ginger
2 tsp sesame oil 2 tsp sesame oil
1 egg white 1 egg white
 
1/2 cup soy sauce or coco aminos (gluten free) ½ cup soy sauce or coco aminos (gluten free)
1/2 cup orange juice ½ cup orange juice
1 cup chicken stock 1 cup chicken stock
2 tbsp sugar 2 tbsp sugar
 
1 tbsp cornstarch 1 tbsp cornstarch
1 tbsp water 1 tbsp water
 
3 garlic cloves, minced 3 garlic cloves, minced
1/2 inch knob of ginger, minced ½ inch knob of ginger, minced
1/2 tsp red pepper flakes ½ tsp red pepper flakes

Season chicken with ingredients above for 30 minutes.
Dredge in cornstarch. Place into air fryer 350F for 10 min. Flipping halfway through. Then air fry again 400 for 7 to 8 to get crispy. Sauté garlic, ginger and red pepper flakes on med high heat till fragrant. Pour other ingredients. Bring to boil then pour cornstarch slurry’ to thicken. Toss in sauce. Garnish with green onions and sesame seeds. Serve over rice, noodles or salad