• JJ & Michelle

Take Out made in!

Updated: Jan 30, 2019

Recipe courtesy of carlsbadcravings.com

JJ and I were craving Chinese foods so we planned Apricot Ginger Chicken for tonight. In the movie we saw this morning, The Kid Who Would be King, wontons were mentioned. Which made me think we had leftover wonton wrappers from our mini egg rolls a couple weeks ago ... and crab Rangoon are my favorite, soooo wham bam - Crab Rangoon in the air fryer!

Now, you’re probably wondering; APRICOT ginger chicken?? It was a pineapple ginger chicken recipe but we had a half jar of apricot preserves so I subbed it.

This meal was better than take out, hands down. And healthier because the chicken was nice and crispy (baked) and the Rangoon air fried. WIN WIN



12 wonton wrappers

4 oz cream cheese, slightly softened

4 oz imitation crab, roughly chopped

2 green onions, coarsely chopped

1 tsp Worcestershire sauce

Mix cheese, crab, green onions and Worcestershire together in a bowl.

Lay wonton wrapper on flat surface and wet all 4 sides by dipping Your finger in water.

Put a spoonful of cheese mixture in the middle and take opposite corners of the wonton and pinch together. Take other 2 corners and join at top, pinch all seams together tightly. Being careful not to overfill the wonton, so filling won’t leak out.

When all 12 are complete, brush them with oil and place on rack in air fryer making sure there is room on all sides to allow air flow. Don’t over crowd the rack. (We had 2 batches). Fry at 380 for 8 minutes. Enjoy with your favorite sauce! We like duck sauce - and it was store bought! 😉


(Or sub APRICOT)


1 1/2 pounds chicken breasts pounded thin, cut into bite size pieces

2 eggs -skip if stir frying**

2 tablespoons water -skip if stir frying**

nonstick cooking spray -skip if stir frying**

1/2 teaspoon coconut oil (may sub. olive oil)

Chicken Breading

1 cup flour -replace with 1/2 cup cornstarch if stir frying**

2 tablespoons cornstarch

1 tsp EACH garlic pwdr, paprika

1/2 tsp EACH ground ginger, onion pwdr, salt, pepper

Pineapple Ginger Sauce

1/4 cup pineapple juice

1/3 cup + 1 1/2 tablespoons pineapple preserves

1/4 cup reduced sodium soy sauce

3 tablespoons red wine vinegar

1/4 cup brown sugar, packed

3 garlic cloves, minced

1-2 teaspoons freshly grated ginger

1-2 teaspoons Sriracha/Asian hot red chili sauce

2 teaspoons cornstarch


Line a baking sheet with aluminum foil (for easy cleanup) and place a cooking rack on top; lightly spray cooking rack with cooking spray (if you don’t have a cooking rack, you can place chicken directly on foil that has been greased).

In a large bowl, whisk 2 eggs and 2 tablespoons water together.

Combine Chicken Breading ingredients in large freezer bag.

Dip the chicken pieces in the egg wash, let excess drip off (dabbing with paper towel if necessary) then place chicken in the flour mixture and shake until evenly coated.

Evenly space chicken on cooking rack and lightly spray chicken with cooking spray.*

Bake at 375 degrees for 10 minutes then move baking sheet 8-10 inches away from broiler and broil to desired crispiness (approximately 5-10 minutes).

For extra crispiness, flip chicken over and broil the other side of chicken to desired crispiness, being careful not to burn chicken.

While the chicken is baking, heat 1/2 teaspoon coconut oil/olive oil in a small saucepan over medium heat. Add garlic and ginger and saute for 30 seconds. Add the remaining Pineapple Ginger Sauce ingredients and whisk to combine. Bring sauce to a boil, then reduce heat and simmer until sauce thickens (approximately 3 minutes). Taste and add additional Sriracha if desired.

In a large bowl, toss baked chicken with Pineapple Ginger Sauce using a spatula until evenly coated. Serve with rice.


**If you want to stir fry the chicken instead of bake (not crispy but still delicious), then skip egg/water wash and add a heaping 1/2 cup cornstarch (INSTEAD of 1 cup flour) to a freezer bag along with Chicken Breading ingredients and mix to combine. Add chicken and toss until evenly coated. Heat 2 tablespoon olive/coconut oil over medium heat in a large nonstick skillet. Add chicken and let cook 2 minutes undisturbed then continue to stir fry until cooked through, about 5-7 minutes.



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