Air Fryer Thai Chicken Bites
Why this recipe works
- Crisp coating: Cornflour creates a light crust that browns well in the air fryer without deep-frying.
- Bright glaze: Lime juice cuts through the honey and soy sauce, keeping the sticky finish lively rather than heavy.
- Fast cooking: Small pieces of boneless chicken thigh cook quickly while staying juicy.
Get the most out of this recipe
Texture tips
- Keep the basket uncrowded: Arrange the chicken in a single layer so hot air can circulate and the coating crisps instead of steaming.
- Toss just before serving: Coat the chicken with the glaze at the end and serve immediately to preserve the crisp edges.
Adjust the heat
- Keep it gentle: Omit the sliced red chilli and finish with extra coriander and lime zest for freshness without heat.
- Add more punch: Use the red chilli generously, or add a small pinch of chilli flakes to the glaze while it simmers.
Ingredient notes
- Use chicken thigh: Boneless thigh is well suited to air frying because it stays juicy as the coating turns golden.
- Balance the fish sauce: Fish sauce brings savoury depth, but the final glaze and lime are what keep the flavour bright and balanced.
Make-ahead tips
- Prep ahead: The chicken can be cut and the aromatics grated in advance, then coated with cornflour just before cooking.
- Reheat for best texture: Reheat leftovers in the air fryer at 190°C (375°F) until piping hot, then refresh with lime before serving.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 200°C (390°F). Cut the chicken thighs into bite-size pieces.
- Finely grate the garlic and ginger, then toss with the chicken and fish sauce in a mixing bowl. Add the cornflour and mix until every piece is evenly coated.
- Arrange the chicken in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, shaking halfway, until deep golden and cooked through.
- Meanwhile, zest and juice the lime. Simmer the lime juice, soy sauce and honey in a small saucepan over a medium heat for 2 to 3 minutes until slightly syrupy.
- Tip the hot chicken into a bowl, pour over the glaze and toss quickly to coat. Finish with the lime zest, roughly chop the fresh coriander and scatter over, then thinly slice the red chili pepper (if using) and serve immediately.
Recipe notes
Tips
- Do not overcrowd the basket; cook in two batches if needed so the coating crisps rather than steams.
- The glaze thickens fast, so take it off the heat as soon as it looks glossy and lightly syrupy.
Substitutions
- Replace Honey with Maple syrup for a similar sweetness with a slightly lighter flavour.
- Replace Cornflour with Rice flour for a similarly crisp coating.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat in the air fryer at 190°C (375°F) for 4 to 6 minutes until piping hot; add a squeeze of lime at the end to freshen.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish Soybeans
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