Ang air-fryer riff na ito sa Chinese takeout classic ay nakakatipid sa araw na may halos kalahati ng puspos na taba ng mga bersyon ng restawran at naglo-load ng hindi gaanong malinis kaysa sa malalim na Pagprito sa bahay. Iba-iba ang mga laki ng air fryer (samakatuwid ang malawak na oras ng lutuin); kung mayroon kang isang mas maliit na air fryer, mangako sa pagluluto sa mga batch upang mayroong maraming silid para sa hangin na maikot at malutong ang manok.

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Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.

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