Preparing the Chicken:

• Preheat the air fryer to 400°F (200°C) for 5 minutes.
• In a small bowl, toss the chicken with cornstarch, salt, and black pepper until coated evenly.
• Spray the air fryer basket with non-stick cooking spray.
• Place the coated chicken in the air fryer basket, ensuring the pieces are separated for even cooking.
• Air fry for 10 minutes, tossing the basket once at 5 minutes to turn over the chicken pieces.

Making the Sauce:

• While the chicken is cooking, in a small, heavy-bottomed saucepan, combine ketchup, soy sauce, dark brown sugar, ginger paste, crushed garlic, and red pepper flakes.
• Whisk continuously until the brown sugar is dissolved.
• Bring the sauce to a rapid boil, then reduce the heat to simmer.
• Simmer for up to 5 minutes, stirring continuously, until the sauce thickens.

Coating the Chicken:

• Once the chicken is cooked, pour the prepared sauce over the air-fried chicken to coat evenly.

Serving:

• Serve the General Tso’s chicken over plain white or brown rice.

Preparing the Chicken:

• Cut the chicken into cubed chunks and toss them in a bowl with cornstarch or potato starch until evenly coated.
• Preheat the air fryer to 390°F (200°C).
• Place the coated chicken in the air fryer basket and cook according to the air fryer manual for chicken, approximately 24 minutes (12 minutes on each side).

Making the Sauce:

• While the chicken is cooking, in a small saucepan, mix together honey, soy sauce, brown sugar, ketchup, crushed garlic, and ginger.
• Bring the mixture to a low boil and whisk in the cornstarch continuously until the sauce is thickened to your desired consistency.
• Add more cornstarch if needed.
• Set the sauce aside.

Coating the Chicken:

• Once the chicken is cooked, mix it into the sauce and warm it up.
• This can be done in a small skillet or the saucepan.
• Simply coat the chicken with the sauce until it becomes sticky.

Serving:

• Serve the garlic chicken over cooked rice and green beans.
• Garnish with sliced onions and green onions.

Preparing the Pork Chops:

• Coat the air fryer basket with a thin coat of oil.
• In a medium bowl, whisk the egg white with salt and pepper until foamy.
• Slice the pork chops into cutlet pieces, leaving a little meat on the bones, and pat them dry.
• Add the pork chop pieces to the egg white mixture and coat them thoroughly.
• Marinate for up to 20 minutes.
• Move the pork chops to a large bowl and add the potato starch.
• Dredge the pork chops through the potato starch until thoroughly coated.
• Shake off any excess starch.
• Place the coated pork chops into the air fryer basket.
• Lightly spray the pork with oil.
• Cook at 360°F (180°C) for 9 minutes, shaking the air fryer basket often and spraying with oil between shakes.
• Then, cook for an additional 6 minutes at 400°F (200°C), or until the pork is brown and crispy.

Stir Fry:

• Slice the jalapeño peppers thinly and remove the seeds.
• Chop the scallions.
• Heat a wok or skillet until very hot.
• Add canola oil or peanut oil to the wok or skillet.
• Add the sliced jalapeño peppers, scallions, salt, and pepper to the hot oil and stir-fry for about a minute.
• Add the air-fried pork pieces to the wok or skillet and toss them with the jalapeños and scallions.
• Stir-fry the pork for another minute, ensuring they are coated with the hot oil and vegetables.

Serving:

• Serve the crispy salt and pepper pork chops immediately, accompanied by steamed rice or your favorite side dish.

• Marinating the Chicken Wings:
• In a mixing bowl, combine olive oil, garlic puree, honey, soy sauce, Chinese five spice, and black pepper.
• Mix well with a fork or spoon.
• Add the chicken wings to the bowl and toss them with the marinade until evenly coated.
• Cover the bowl and refrigerate for at least 1 hour to allow the chicken wings to marinate thoroughly.
• Air Frying the Chicken Wings:
• Preheat the air fryer to 360°F (180°C).
• Transfer the marinated chicken wings to a cake pan.
• Place the cake pan in the air fryer basket.
• Cook the chicken wings for 22 minutes at 360°F (180°C).
• Serving:
• Serve the hot and crispy soy glazed chicken wings immediately.

Preparing the Chicken:

• Preheat the air fryer to 400°F (200°C).
• Coat the chicken thighs with potato starch, ensuring all pieces are fully covered.
• Using tongs, add the coated chicken pieces to the air fryer basket.
• Cook the chicken pieces for 20 to 25 minutes until crispy, shaking the basket every 5 minutes for even cooking.

Making the Sauce:

• While the chicken is cooking, heat vegetable oil in a skillet over medium-high heat.
• Once hot, add chopped green onions, dried red chilies, minced garlic, and minced ginger to the skillet.
• Stir fry for about 1 minute until the chilies brighten in color and the onions have softened.
• Add brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and a pinch of salt to the skillet.
• Stir well and bring the mixture to a boil.
• Cook for about 3 minutes.

Combining Chicken and Sauce:

• Once the chicken in the air fryer is crispy and cooked through, add it to the sauce in the skillet.
• Stir to coat the chicken pieces evenly.
• In a small bowl, whisk together cornstarch and water to create a thickening agent.
• Stir the cornstarch mixture into the boiling sauce and let it cook for about 1 minute, stirring continuously, until the sauce has thickened.

Serving:

• Serve the General Tso’s chicken with rice and vegetables.

Marinating the Pork:

• Using a fork, pierce the slices of pork well.
• In a small mixing bowl, combine honey, dark soy sauce, brown sugar, Shaoxing rice cooking wine, hoisin sauce, minced garlic, minced ginger, and Chinese five spice to make the sauce.
• Place the pork slices in a ziplock bag or bowl, and pour in half of the sauce.
• Mix well to coat the pork evenly.
• Marinate the pork for up to 30 minutes in the refrigerator.

Cooking the Char Siu Pork:

• Preheat the air fryer to 360°F (180°C).
• Remove the pork from the marinade and place it in a single layer in the air fryer basket.
• Cook the pork in the air fryer for 15 minutes, turning it over halfway through the cooking time and basting it with the reserved sauce.
• While the pork is cooking, place the reserved half of the sauce in a microwave-safe bowl and cook it on high for 45 to 60 seconds, stirring every 15 seconds, to thicken it slightly.
• Use a meat thermometer to ensure the pork has reached an internal temperature of 145°F (63°C).
• Remove the pork from the air fryer and transfer it to a cutting board.
• Let it rest for 10 minutes.
• Brush the cooked sauce over the pork slices, then slice and serve.