Ingredients
For the chicken
1 tablespoon dark soy sauce
1 egg white
1 tablespoon rice vinegar
3 tablespoon cornstarch
1 teaspoon salt
2 chicken boneless skinless chicken thighs or breasts, cut into bite size pieces
For the sauce
3 tablespoons dark soy sauce
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
¼ teaspoon ground Szechuan peppercorns optional, see note
2 tablespoon Shiaoxing wine see note
½ cup water
For the stir fry
2 tablespoons oil
1 tablespoon chopped garlic
1 teaspoon chopped ginger
4 to 5 dry red chilies cut into ½ inch pieces
1 green bell pepper cut into cubes
1 red bell pepper cut into cubes
Green onions cut into ½ inch pieces
½ teaspoon salt
1 teaspoon ground black pepper
1 tablespoon cornstarch mixed with 2 tablespoons water
½ cup roasted unsalted peanuts
Instructions
1. In a large bowl make the marinade by combining the soy sauce, egg white, rice vinegar, cornstarch, and salt. Addthe chicken and toss to coat. Marinate for 15 to 30 minutes (or longer as time permits).
2. In a small bowl, make the cooking sauce. Combine the soy sauce, balsamic vinegar, black pepper, Szechuan peppercorns, Shiaoxing wine, and water and stir to mix.
3. Preheat the air fryer for 5 minutes at 350ºF. Brush the basket with a little oil.
4. Remove the chicken from the marinade (discard the marinade) and arrange the chicken in a single layer in the basket (you’ll probably need to cook the chicken in 2 batches). Brush a little oil on top.
5. Cook the chicken for 3 minutes on one side then turn the pieces over and cook for 3 minutes more on the second side, or until the chicken is golden brown. Transfer the cooked chicken to a bowl and repeat with the remaining chicken pieces.
6. While the chicken is cooking in the air fryer, heat the oil in a large skillet. Add the ginger, garlic, and chilies to the skillet and cook, stirring, for about 30 seconds, until it becomes fragrant.
7. Add the red and green bell peppers to the skillet. Cook, stirring, for about 3 minutes.
8. Give the sauce mixture a stir and then pour it into the skillet. Bring to a boil.
9. In a small bowl mix together the cornstarch and water to make a slurry. Add the slurry to the skillet and stir to mix.
10. Stir in the green onions, pepper, Szechuan peppercorns, if using, and the air-fried chicken pieces. Stir until the sauce thickens and the chicken is evenly coated.
11. Stir most of the peanuts, reserving some for garnish. Cook for a minute or two more.
12. Serve hot over rice and garnished with the reserved peanuts.
Nutrition
Serving: 1Calories: 412kcalCarbohydrates: 25gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 74mgSodium: 1774mgFiber: 4gSugar: 7g
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