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In a large bowl, combine the cubed chicken breasts with lemon juice, 1 teaspoon salt, red chili flakes, 1 tablespoon black pepper, white pepper, garlic granules, paprika, oyster sauce, white vinegar, 1 teaspoon dark soy sauce, 1 tablespoon dried parsley, 1 tablespoon minced garlic, and 2 tablespoons oil. Mix thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 1 hour.

While the chicken marinates, prepare the air fryer. If desired, line the air fryer tray with parchment paper for easier cleanup. Preheat the air fryer to 390°F.

After marinating, thread the chicken pieces onto skewers. Arrange the skewers on the preheated air fryer tray, ensuring they are not overcrowded. You may need to cook them in batches.

Air fry the chicken skewers for 15 minutes. Carefully flip the skewers and air fry for an additional 6 to 7 minutes, or until the chicken is cooked through, tender, and nicely browned.

While the chicken skewers are cooking, prepare the onion stir-fry. Heat 2 1/2 tablespoons of oil in a large pan or wok over high heat. Add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant.

Add the sliced onions and chopped green onions to the pan. Stir-fry for 2 minutes. Then, add 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon dark soy sauce, 1 tablespoon dried parsley, and 1 tablespoon pomegranate molasses. Continue to stir-fry on high heat for another 3 minutes, until the onions are tender-crisp.

Once both the chicken skewers and onion stir-fry are ready, serve immediately. Enjoy the pepper chicken skewers hot alongside the savory onion stir-fry. This dish pairs well with steamed rice, paratha, or as a sandwich filling.


In a large bowl, combine the cubed chicken breasts with lemon juice, 1 teaspoon salt, red chili flakes, 1 tablespoon black pepper, white pepper, garlic granules, paprika, oyster sauce, white vinegar, 1 teaspoon dark soy sauce, 1 tablespoon dried parsley, 1 tablespoon minced garlic, and 2 tablespoons oil. Mix thoroughly until the chicken is evenly coated. Cover the bowl and refrigerate to marinate for at least 1 hour.

While the chicken marinates, prepare the air fryer. If desired, line the air fryer tray with parchment paper for easier cleanup. Preheat the air fryer to 390°F.

After marinating, thread the chicken pieces onto skewers. Arrange the skewers on the preheated air fryer tray, ensuring they are not overcrowded. You may need to cook them in batches.

Air fry the chicken skewers for 15 minutes. Carefully flip the skewers and air fry for an additional 6 to 7 minutes, or until the chicken is cooked through, tender, and nicely browned.

While the chicken skewers are cooking, prepare the onion stir-fry. Heat 2 1/2 tablespoons of oil in a large pan or wok over high heat. Add 1 tablespoon of minced garlic and stir-fry for about 30 seconds until fragrant.

Add the sliced onions and chopped green onions to the pan. Stir-fry for 2 minutes. Then, add 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon dark soy sauce, 1 tablespoon dried parsley, and 1 tablespoon pomegranate molasses. Continue to stir-fry on high heat for another 3 minutes, until the onions are tender-crisp.

Once both the chicken skewers and onion stir-fry are ready, serve immediately. Enjoy the pepper chicken skewers hot alongside the savory onion stir-fry. This dish pairs well with steamed rice, paratha, or as a sandwich filling.
