AirGo-鱼香鸡条Chicken strips in sweet, sour and spicy sauce

【AirGo- Chicken strips in sweet, sour and spicy sauce】
MaomaoMom

I love this tasty chicken dish. The meat is so tender and is in sweet, sour and spicy sauce. Yu Xiang is one of the most well-known sauces used in Sichuan cuisine. Yu Xiang, literally “fish fragrance”, refers to the sweet, sour and spicy sauce in which meat or vegetables are cooked. This Sichuan classic doesn’t actually contain fish. Instead, its seasoning mixture replicates the traditional flavouring for Sichuan fish dishes, and is prepared using ginger and garlic with sugar, salt, vinegar, soy sauce, and chili peppers.
I used AirGo to make this dish, very easy. To purchase go to: AirGo cooker, with a coupon of maomao25 for $25 off.

Prepare time: 20 minutes
Cook time: 11 minutes
Level: low
Serves: 5 servings

Ingredients:

1) 520g organic chicken breasts, 2/3 tsp salt, 2/3 cup all-purpose flour, 2 tbsp avocado oil or other cooking oil;
2) 10g dried black fungus;
3) 1 tbsp avocado oil, 2 tbsp chili oil, 1 tbsp freshly chopped green onion, 1 tbsp freshly minced garlic, 2 tsp freshly minced ginger, 1 tbsp chopped Sichuan pickled chilies;
4) Sauce: 1 tbsp cooking wine, 2 tbsp balsamic vinegar, 4 tsp lakanto sugar, 1.5 tbsp premium soy sauce, 1/4 tsp chicken broth mix, 1 tsp corn starch, 2 tbsp water;
Others:
5: 1 large piece parchment paper.

Directions:
1: Ahead of time, soak dried black fungus in water for 3 hours and rinsed, simmer in boiling water (Picture 1) for 5 minutes then cut into small slices. Rinse chicken breasts with water and drain. Remove white membrane from chicken breast and cut into 2x5x40mm strips (Picture2). Massage sliced chicken for 1-2 minutes to tenderize them. Add 2/3 tsp salt, mix well. Add 2/3 cup flour and mix well (Picture3), dust off excess flour, set aside.
2: Plugin the 【AirGo】cooker, use “Function” to select the “Air Fryer” program, set temperature to 420F and time to 6 min. press “start” to initiate the program. After preheat, open the lid, line the pan with parchment paper, arrange chicken strips evenly and pour evenly about 2 tbsp oil (Picture4), and then close the lid.

3: Meanwhile, measure all ingredients of Ingredient 4 in a small bowl (Picture 5) then mix well. Finely chop green onion, mince garlic and ginger (Picture 6) set aside. When only 2 min cooking time left (or upon when beeping), open the lid, stir a few time (picture 7), close the lid and let the program to finish.

4: When the program ends, open the lid, take out cooked chicken strips in the parchment paper. Use “Function” to select the “Base Heat” program, set temperature to 420F and time to 5 min. press “start” to initiate the program. Add all ingredients of Ingredient 3), stir a few times (Picture 8), close the lid. After 1 minute, add cooked black fungus, stir to mix (Picture 9).
5: When only 2 min cooking time left (or upon when beeping), open the lid, add the sauce of Ingredient 4), stir to mix. Then add cooked chicken strips, mix well (Picture 10) and cook until the program ends. Transfer cooked chicken strips with all sauce to a serving plate and serve warm, very delicious.

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