1poundboneless, skinless chicken breasts cut into 1" cubes
2eggsbeaten
1cupcornstarch
For the Sesame Sauce
½cupsoy sauce
2tablespoonstoasted sesame oil
1tablespoonlime juice
1teaspoon sesame seeds
green onion and parsleychopped, for garnish
Instructions
For the Chicken
Preheat air fryer to 400°F for at least five minutes.
Toss the chicken with the beaten egg. Dip the chicken in the cornstarch, making sure to coat each piece evenly on all sides.
Place the chicken in a single layer in the air fryer.
Cook the chicken for 20-25 minutes, or until your desired crispness and the internal temperature of the chicken reaches 165°F on an instant-read thermometer. Set the chicken aside while making the sauce.
For the Sauce
Combine all of the ingredients in a small saucepan. Cook on medium-high heat until the sauce thickens slightly, about 4-5 minutes.
Place the sauce in a large bowl with the cooked chicken. Toss to combine. Serve over rice, garnished with green onions and/or parsley.
Notes
If you don’t have cornstarch, flour can be substituted. For a bit of heat, add sriracha to the sesame sauce before cooking.