Ingredients:

  • 680 g (1.5 lbs) Boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 30 ml (2 tbsp) Low-sodium soy sauce (or Tamari for gluten-free)
  • 10 ml (2 tsp) Fresh ginger, grated
  • 2 cloves Garlic, minced
  • Pinch of black pepper
  • 60 g (½ cup) Unflavoured whey protein isolate (or finely ground almond flour/cornstarch)
  • 30 g (¼ cup) Cornstarch (or arrowroot powder)
  • 3 g (½ tsp) Fine sea salt
  • 120 ml (½ cup) Chicken or vegetable bone broth
  • 60 ml (¼ cup) Low-sodium soy sauce
  • 45 ml (3 tbsp) Rice vinegar (unseasoned)
  • 45 ml (3 tbsp) Honey or Maple Syrup
  • 30 ml (2 tbsp) Dark sesame oil
  • 5 ml (1 tsp) Sriracha or chilli garlic sauce (optional, for heat)
  • 15 ml (1 tbsp) Cornstarch or arrowroot powder (for thickening)
  • 15 ml (1 tbsp) Water (for the cornstarch slurry)
  • 15 ml (1 tbsp) Neutral oil (e.g., canola or groundnut oil) for searing
  • 30 ml (2 tbsp) Toasted white sesame seeds
  • 2 Spring onions (scallions), thinly sliced

Instructions:

  1. Cut the chicken into uniform 1-inch pieces. Marinate with 2 tbsp soy sauce, grated ginger, minced garlic, and pepper. Toss well and refrigerate for 20 minutes.
  2. Prepare the Glaze: Whisk together the bone broth, 1/4 cup soy sauce, rice vinegar, sweetener (honey/maple), sesame oil, and sriracha. Separately, whisk 1 tbsp cornstarch with 1 tbsp water to form a smooth slurry.
  3. Mix the dry coating ingredients (protein powder, cornstarch, and salt) in a shallow dish. Toss the marinated chicken cubes lightly in this mixture until evenly coated, shaking off any excess powder.
  4. Cook the Chicken: Preheat the air fryer to 200°C (400°F) and cook the chicken (lightly sprayed with oil) in a single layer for 10–12 minutes, flipping halfway. Alternatively, pan-sear in 1 tbsp neutral oil over medium-high heat for 6–8 minutes until golden and crispy. Work in batches for the pan-sear method.
  5. Glaze and Finish: Pour the prepared Sesame Glaze mixture into the empty skillet and bring to a gentle simmer. Whisk the cornstarch slurry one last time, then pour it slowly into the sauce, whisking continuously until the sauce thickens into a glossy glaze. Remove from heat, add the cooked crispy chicken back into the glaze, and toss gently and quickly until every piece is coated. Garnish immediately with toasted sesame seeds and sliced spring onions before serving hot.