Air Fryer Crispy Chilli Chicken
Why this recipe works
- Crisp coating: Cornflour creates a light, craggy coating that crisps well in the air fryer without deep-frying.
- Sharp-savoury balance: Rice vinegar cuts through the soy and sesame oil, while sugar rounds out the chilli heat.
- Fast finishing: The sauce reduces in minutes and the chicken is tossed at the end, keeping the cooking process efficient.
Get the most out of this recipe
Adjust the heat
- For less heat: Reduce the chilli flakes and let the garlic, ginger and vinegar carry more of the flavour.
- For extra heat: Add more chilli flakes to the sauce, tasting as it simmers so the heat stays balanced.
- Keep the sauce balanced: If the chilli tastes too sharp, a little extra sweetness can soften the edge without dulling the flavour.
Texture tips
- Start with dry chicken: Pat the chicken well before coating; excess surface moisture makes the cornflour clump and softens the crust.
- Sauce at the last moment: Toss the chicken off the heat and serve immediately so the glossy sauce coats rather than soaks the crust.
- Watch breast meat closely: If using chicken breast, start checking earlier than thighs as it can dry out more quickly.
Common mistakes
- Overfilling the air fryer: Cook in batches if needed; a single layer allows the coating to crisp instead of steam.
- Browning the garlic: Keep the aromatics moving in the sesame oil and add the liquids as soon as they smell fragrant.
- Reducing the sauce too far: Stop once it looks glossy and lightly syrupy; an over-reduced sauce can become too sticky and salty.
Make-ahead tips
- Prep components in advance: Chop the aromatics and cut the chicken ahead, but coat the chicken just before air frying for the best crunch.
- Keep sauce and chicken separate: If preparing ahead, store cooked chicken and sauce separately where possible, then reheat and toss just before serving.
- Best served fresh: Once sauced, the coating softens over time, so this dish is at its crispiest straight after cooking.
Equipment you'll need
Ingredients
Instructions
- Cut the chicken into bite-sized pieces and pat dry. Put the cornflour in a mixing bowl, add the chicken, and toss until every piece is well coated. Preheat the air fryer to 200°C (390°F) for 3 minutes.
- Arrange the coated chicken in the air fryer basket in a single layer (cook in batches if needed). Air fry for 12 to 16 minutes, shaking halfway, until deeply golden and cooked through. Tip onto a plate while you cook any remaining batch.
- Meanwhile, finely chop the garlic and grate the ginger. In a small saucepan over medium heat, warm the sesame oil, then cook the garlic, ginger and chilli flakes for 30 to 60 seconds until fragrant. Stir constantly so the garlic does not brown.
- Add the light soy sauce, rice vinegar and caster sugar, then bring to a lively simmer. Cook for 2 to 4 minutes, stirring, until the sauce looks glossy and lightly syrupy. Take off the heat.
- Add the hot crispy chicken to the saucepan and toss quickly to coat. Serve straight away so the coating stays as crunchy as possible. If you cooked in batches, rewarm the chicken in the air fryer for 1 to 2 minutes before saucing.
Recipe notes
Tips
- For the crunchiest result, keep the coated chicken dry: pat it well, and avoid letting it sit in the cornflour for too long before air frying.
- Do not simmer the chicken in the sauce; toss off the heat and serve immediately to keep the coating crisp.
- Make sure the chicken is fully cooked: it should be opaque throughout with no pink juices.
Substitutions
- Replace Chicken thighs with Chicken breast cut into bite-sized pieces; start checking for doneness 2 minutes earlier to avoid drying out.
- Replace Rice vinegar with White vinegar for a sharper, cleaner tang.
- Replace Caster sugar with Honey for a rounder sweetness (it will make the sauce a touch stickier).
Storage
- Refrigerate up to 2 days
- Best eaten immediately. Refrigerate leftovers in an airtight container and reheat in an air fryer at 190°C (375°F) for 5 to 7 minutes until piping hot; the coating will be less crisp once sauced.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (30min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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