Air Fried Crispy Chilli Chicken
Air Fried Crispy Chilli Chicken
Ingredients
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon chili garlic sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
For Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, grated ginger, and minced garlic. In a small separate bowl, dissolve the cornstarch in water to create a slurry, then add it to the sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min
- 2
Prepare the chicken: In a large bowl, toss the chicken pieces with the beaten egg until evenly coated. In another shallow dish, combine the cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated, shaking off any excess.
⏱️ 10 min
- 3
Marinate the chicken: Allow the coated chicken to rest for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. This helps the coating adhere better.
⏱️ 30 min
- 4
Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.
⏱️ 2 min•🌡️ 400
- 5
Air fry the chicken: Arrange the chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken.
⏱️ 20 min•🌡️ 400
- 6
Sauté the vegetables: While the chicken is air frying, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until the vegetables are tender-crisp.
⏱️ 7 min
- 7
Combine and serve: Add the air-fried crispy chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken and vegetables.
⏱️ 3 min
- 8
Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fried Crispy Chilli Chicken
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon chili garlic sauce
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- as needed cooking spray
For the Vegetables
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 yellow onion, sliced
For Garnish
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- 1
Prepare the sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, chili garlic sauce, grated ginger, and minced garlic. In a small separate bowl, dissolve the cornstarch in water to create a slurry, then add it to the sauce mixture and whisk until well combined. Set aside.
⏱️ 5 min - 2
Prepare the chicken: In a large bowl, toss the chicken pieces with the beaten egg until evenly coated. In another shallow dish, combine the cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated, shaking off any excess.
⏱️ 10 min - 3
Marinate the chicken: Allow the coated chicken to rest for at least 30 minutes at room temperature, or refrigerate for up to 2 hours. This helps the coating adhere better.
⏱️ 30 min - 4
Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking spray.
⏱️ 2 min•🌡️ 400 - 5
Air fry the chicken: Arrange the chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spray the chicken with cooking spray. Air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F). Repeat with remaining chicken.
⏱️ 20 min•🌡️ 400 - 6
Sauté the vegetables: While the chicken is air frying, heat olive oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes until the vegetables are tender-crisp.
⏱️ 7 min - 7
Combine and serve: Add the air-fried crispy chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the chicken and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken and vegetables.
⏱️ 3 min - 8
Garnish with sesame seeds and sliced green onions. Serve immediately with steamed rice, if desired.
⏱️ 1 min