• 1-pound diced chicken • 1 cup large leaf vegetable (Ford Vervilia, basil, baby spinach, cabbage leaves, etc.) • Diced green onions. • Sauce: o 3 tablespoons chicken stock o 1 ¼ teaspoon cornstarch o ½ teaspoon sugar o 1 teaspoon Sichuan peppercorn powder o Dashes of chili powder o Dashes of garlic powder • Marinade: o 1 teaspoon fish sauce o ½ teaspoon sesame oil o ½ teaspoon dark soy sauce o Dashes of ginger powder o ¼ teaspoon MSG o 1 to 3 tablespoons cornstarch o 1 tablespoon cooking wine 1. Combine the diced chicken with the marinade ingredients and let them rest for 30 minutes in a refrigerator. 2. Prepare the sauce. 3. Set the air fryer to a temperature of 300F then grease the air fry’s liner placing it in the pan and then the vegetable leaves with a cooking spray (personally, I use avocado oil spray for a healthier option). Air frying them for 1 minute or until they are crisp. 4. Regrease the pan's liner and set the air fryer to a temperature of 380F then air fry the chicken chunks for 10-12 minutes or till golden brown cooked. Toss halfway through cooking. 5. Add 2 tablespoons oil to a wok and stir fry the fried chicken dice and chopped green onions for 45 seconds. Add the sauce and stir in the wok until the sauce is absorbed and the chicken is well coated.