From the Cook
From the Cook
1/3
Instructions
1
In a saucepan on medium heat, combine all the sauce ingredients and stir. Bring to boil then set heat to warm. Set aside until chicken is cooked.
2
In bowl, mix the natures seasoning, flour and cornstarch. Toss the chicken cubes until fully coated.
3
Dredge the chicken through the beaten eggs and then coat back into the flour. Repeat until all cubes are battered.
4
Place cubes in the oiled air fryer basket. Spray chicken with oil and cook on 380 for 8 minutes.
5
Remove cooked chicken and toss in the sesame sauce. Serve with rice.
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Tips & Tricks (5)
- Pat Dry for Maximum Crispiness 💧Thoroughly pat chicken breasts dry with paper towels before coating—moisture is the enemy of crispy air-fried exteriors and prevents proper browning.
- Double-Dredge Technique for Extra Crunch 🥖Coat chicken in egg wash, then flour-cornstarch mixture, then dip back into egg wash and coat again for an exceptionally crispy, crunchy shell that rivals takeout.
- Sauce Temperature Matters 🔥Warm your sesame-soy glaze gently over low heat before tossing with cooked chicken—this helps it adhere better and creates a glossy, professional finish rather than a watery coating.
- Toast Sesame Seeds First ✨Lightly toast sesame seeds in a dry pan for 1-2 minutes before using—this intensifies their nutty flavor and prevents them from becoming bitter during air-frying.
- Pound to Even Thickness 🔨Use a meat mallet to pound chicken breasts to uniform ½-inch thickness so they cook evenly and achieve perfect crispiness throughout without dry spots.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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