Air Fryer Salt and Pepper Chicken

Name: Air Fryer Salt and Pepper Chicken
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Yield: 4
Ingredients: 400 g boneless, skinless chicken thighs, roughly chopped; 2 red peppers, roughly chopped; 2 pak choi, leaves separated; 1 red chilli, finely chopped; 6 spring onions, divided; 1 1/2 tsp cornflour; 3/4 tsp salt; 3/4 tsp Szechuan pepper, crushed; 1 tsp Chinese five-spice powder; 1 1/2 tsp olive oil; 1/2 tbsp honey; 1 tbsp Shaohsing rice wine; cooked rice; soy sauce, to serve

This air fryer salt and pepper chicken is crisp on the outside, juicy in the middle, and packed with bold Chinese-inspired flavor. Tossed with sweet peppers, pak choi, honey, and Shaoxing wine, it makes a quick weeknight dinner that is easy to serve with rice and soy sauce.

Servings4 Portions

Prep Time15 Mins

Cook Time32 Mins

Difficulty

Easy

Ingredients

boneless, skinless chicken thighs, roughly chopped
400 g
red peppers, roughly chopped
2
pak choi, leaves separated
2
red chilli, finely chopped
1
spring onions, divided
6
cornflour
0.5 tsp
salt
0.8 tsp
Szechuan pepper, crushed
0.8 tsp
Chinese five-spice powder
1 tsp
olive oil
0.5 tsp
honey
0.5 tbsp
Shaohsing rice wine
1 tbsp
cooked rice
soy sauce, to serve

Step-by-Step Instructions

Preheat the air fryer to 200C/400F. In a large bowl, toss the chicken with the cornflour, salt, crushed Szechuan pepper, and five-spice powder until evenly coated.

Spread the chicken in the air fryer basket in a single layer. Air-fry for 15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly crisp. Transfer to a plate.

In a bowl, combine the chopped chilli, red peppers, and the 4 roughly chopped spring onions with the olive oil. Air-fry for 10 minutes, then add the pak choi leaves and cook for another 5 minutes until tender.

Return the chicken to the basket with the cooked vegetables. Drizzle in the honey and Shaoxing rice wine, toss well, and air-fry for 2 more minutes to glaze everything lightly.

Transfer to a serving dish, scatter over the remaining sliced spring onions, and serve hot with cooked rice and soy sauce.