Photographer: Alana Landsberry. Stylist: Kate Brown. Props stylist: Olivia Blackmore. Photochef: Rebecca Lyall.
The Air Fryer Queen has done it again with this irresistible crispy chilli chicken dish. The sweet-spicy flavours are out of this world, and the level of heat can easily be toned down for kids or those with a lower tolerance.
Serve with fluffy jasmine rice, or use a microwave white rice pouch if you’re pressed for time.
Ingredients
Method
Start off by mixing the garlic powder, onion powder and cornflour in a big zip-top bag.
Next, combine the sesame oil and soy sauce then toss in your chicken pieces, give it all a good stir making sure every piece gets a nice coat of the mixture.
Throw your chicken in the zip-top bag and give it a really good shake, coating your chicken all over in the flour mix.
Now, spray your air fryer basket with some olive oil, then place your chicken pieces in the basket. Make sure they’re not all clumped together. Depending on the size of your air fryer, you might need to cook these in batches. Give your chicken a spray of olive oil.
Pop your chicken in the air fryer. Set the temperature to 200°C and the timer for 10-12 minutes, or until they’re fully cooked. Give them a shake halfway through so every piece gets crispy.
While the chicken is getting all crispy and delicious, let’s make the sticky sauce. Grab a largish pan and add the chilli oil, honey and soy sauce, and bring it to a sizzle over medium heat. Toss in your chilli flakes, if you’re using them.
Once the chicken is cooked, add it to your sizzling sticky sauce and stir well so every piece is nicely coated.
For the finishing touch, sprinkle over the sliced fresh chilli, green onions and sesame seeds.
Voilà! Your air fryer crispy chilli chicken is ready to be devoured over warmed-up microwave rice. Enjoy your meal!
Crispy chilli chicken ingredients
- Dark soy sauce: Don’t be tempted to sub with regular or light soy sauce. Dark soy sauce has a stronger flavour and a slight sweetness that can’t be replicated by regular or light soy sauce.
- Chicken thigh fillets: Chicken thighs have a higher fat content than breast so it remains juicier and is more forgiving if overcooked. But you can replace with breast, just take care not to overdo it.
- Green onions: An oft-confused ingredient in Australia, as the terms spring onions and shallots are used interchangeably. They are sold in bunches and are long, thin, green onions with hollow stems and white bases. Slice thinly and use as a garnish for an onion flavour that isn’t too overpowering.
- Chilli oil: Crispy chilli oil has developed a cult following in the past few years, and most consist of an oil base with fried shallots, garlic and a blend of chillies (it’s delicious). You can also use straight-up chilli-infused oil.
Air Fryer Queen, RRP $29.99
The easiest air fryer recipes you’ll ever make from the air fryer queen Steph de Sousa.
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