Air Fryer Thai Basil Chicken Bites
Why this recipe works
- Fast cooking: Small chicken bites cook quickly in the air fryer, giving browned edges without a long cooking time.
- Big savoury flavour: Soy sauce, oyster sauce and fish sauce season the minced chicken deeply before it cooks, so the flavour runs through each bite.
- Fresh finish: Basil and lime are added at the end, keeping the herbs fragrant and cutting through the richness of the meat.
Get the most out of this recipe
Texture tips
- Keep the bites juicy: Shape the chicken into small, even pieces so they cook at the same speed and can be removed as soon as they are cooked through.
- Watch the final minutes: Air fryers vary, so check towards the end of cooking; the bites should be browned but not dry at the edges.
Ingredient notes
- Use fresh basil: Fresh basil is important here because it wilts into the hot chicken and gives the dish its aromatic finish; dried basil will not give the same effect.
- Finish with lime to taste: Add the lime at the table or just before serving so the citrus stays bright and balances the salty, savoury sauces.
Make-ahead tips
- Good for meal prep: The cooked chicken bites keep well in the fridge and can be paired with freshly cooked or reheated rice for quick meals.
- Reheat gently: Reheat in the air fryer at 180°C (355°F) until piping hot, avoiding excessive extra time so the chicken does not dry out.
Serving ideas
- Serve with jasmine rice: Jasmine rice is the natural base here, soaking up the savoury juices and making the bites into a complete dinner.
- Add freshness: Extra basil, lime wedges or sliced cucumber work well alongside the salty, umami-rich chicken.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then add it to a saucepan with the water. Bring to the boil, cover, then cook on the lowest heat for 10 minutes. Remove from the heat and leave covered to steam for 5 minutes.
- Meanwhile, in a mixing bowl combine the minced chicken with the garlic, caster sugar, soy sauce, oyster sauce and fish sauce. Mix until sticky and well combined. Shape into 16 to 18 small bites.
- Preheat the air fryer to 200°C (390°F) for 3 minutes. Arrange the chicken bites in a single layer and air-fry for 8 to 10 minutes, turning halfway, until browned and cooked through. Work in batches if needed so they cook evenly.
- Finely shred the fresh basil and cut the lime into wedges. Toss the hot chicken bites with the basil so it wilts and turns fragrant. Serve with the rice and squeeze lime over everything to finish.
Recipe notes
Tips
- For juicier bites, keep them small and even, and stop cooking as soon as they are cooked through and lightly browned.
- If your air fryer runs hot, drop the temperature to 190°C (375°F) and cook a minute longer to avoid the outside drying out.
- Food safety: if serving vulnerable groups, make sure the chicken is fully cooked all the way through with no pink remaining.
Substitutions
- Replace Fresh basil with Fresh coriander for a brighter, more citrusy finish.
- Replace Caster sugar with Palm sugar for a deeper caramel note in the glaze.
Storage
- Refrigerate up to 3 days
- Cool the chicken bites quickly, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot. Freeze the cooked bites for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Molluscs Soybeans
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