The original recipe I found required a PhD in engineering and one in astrophysics to produce. This one is so simple your five-year-old could do it with a little help. This one though, is made for an air fryer (we sure are getting our money’s worth out of ours).
Coat chicken breasts with the onion and garlic powders and herbs, and salt and pepper. We put everything in a Tupperware bowl, cap it, and shake. Set air fryer on “Crisp” and the timer to 11 minutes for medium thick chicken breasts. Adjust for thickness.
A Note: I’ve never allowed garlic or onion powder in my kitchen, until I started making baguettes. Sure, I’ll put cloves and chopped onion into my breads, but to thoroughly saturate with these spices, the dried do come in handy, so in this case, to coat the chicken, use the powders.
As mentioned at the opening, the rigmarole they went thru, frying up the garlic and preparing the spices was just too much. I’ve never found that frying garlic added anything to its flavor, so just mix everything well in a bowl, using a submersion blender. Add the Konjac flour ( Glucomannan ) last and using the submersion blender really mix that in well.
Heat is not required to thicken Konjac flour. The thickening starts when you finish blending. So place the cooked chicken in the bottom of a deep frying pan, add the sauce, mix it all up and fry on the top of your stove top till the sauce starts to bubble. If your sauce is not thick enough for you, you can lightly sprinkle the Konjac flour over everything and stir it in. Just be careful. You don’t want it to completely solidify.
Sprinkle with herbs, if you want, and serve.
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