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In a medium sized bowl, mix the soy sauce, vinegar, brown sugar, garlic and ginger together.
Add the diced chicken pieces to the marinade and then mix thoroughly until the chicken is coated.
Cover and chill for 30 minutes or up to 24+ hours. I've even marinated this up to 2 days and it was fantastic.
Remove the marinated chicken from the fridge and set aside.
In a small bowl, add the corn starch.
Toss the chicken into the corn starch until all are breaded.
Discard the remaining marinade.
As I mentioned, I used an air fryer for this recipe but you can always fry the chicken in a skillet with 1 1/2" of canola or olive oil, just be sure not to crowd the chicken. Cook until browned on all sides (about 5-6 minutes total per batch); drain on a paper towel to remove any excess oil.
If you're using an air fryer, preheat it for 8-10 minutes at 400
When ready, spray your air fryer basket with olive oil spray.
Add the chicken in a single layer, spraying the chicken with olive oil spray, and then air fry at 400 for about 3-4 minutes, then shake or turn the chicken over and fry again for another 3-4 minutes until brown and crispy.