Air fryer honey chilli chicken
Takeaway sorted (without the delivery fee)
Has your air fryer also earned a permanent place in your kitchen, because mine certainly has. I LOVE AN AIR FRYER. I mean I should really because I have a whole bloomin book of Air Fryer recipes (which is also a Sunday Times best seller 👀).
I’ve mastered jacket potatoes, cookies, cheesecakes, classic chips and so much more, but now we’re here to tackle even more of your fave takeaways. This air fryer honey chilli chicken packs in everything you love about your local Chinese takeaway, because we’ve got crispy chicken, sticky sweet and spicy sauce and plenty of crunchy peppers and onions. You can also whip this up in the time it takes for the dish to be delivered, so I know which option I’d be picking. This recipe, if that was unclear…
Basically, this fakeaway dish is quicker, cheaper and made with ingredients you probably already have in the cupboard. Winner winner air fryer honey chilli chicken dinner.
Why the air fryer?
The magic of the air fryer is that it gives the chicken that gorgeous crispy, golden coating using just a light spray of oil instead of having to go to the effort of deep frying. An air fryer is typically quicker too and you don’t have to heat up a full oven or use a gallon of oil to achieve that lovely texture!
What can I serve this with for a takeaway-style feast?
Want the full takeaway experience? Serve your honey chilli chicken with a mix (or all) of the following:
- Jasmine or basmati rice
- Prawn crackers
- Egg fried rice
- Salt and pepper chips (always)
- Steamed broccoli, sugar snap peas or pak choi for extra veg
- Stir-fried green beans or tenderstem broccoli
- Sliced spring onions and sesame seeds
One for batch cooking
This recipe freezes really well, making it ideal for meal prep. Just make sure you allow it to cool completely before freezing. When you’re ready to eat, reheat gently in a frying pan over a low heat until piping hot all the way through. Add a splash of water if the sauce has thickened too much during freezing.
FAQs
Can I use chicken breast instead of chicken thighs?
Chicken thighs stay a little juicier, but chicken breast works just as well. Just be careful not to overcook it in the air fryer, so keep an eye on timings.
Is this recipe SPICY?
Ok, this does have a bit of a kick. If you’re cooking for the whole family, then you can reduce or leave out the sriracha or chilli flakes to make it milder. I personally would add more hehe.
Can I make this vegetarian or vegan?
Yep. Crispy tofu is an ideal substitute for the chicken. For a vegan version, swap the honey for maple syrup or agave nectar.
Can I freeze honey chilli chicken?
Yessss. Freeze once cooled, then reheat gently from frozen in a frying pan over a low heat until piping hot throughout.
Air fryer honey chilli chicken
By Poppy Cooks
https://www.poppycooks.com/recipes/air-fryer-honey-chilli-chicken/
Ingredients
For the chicken
- 4 chicken thighs, thinly sliced into strips
- 1 egg white
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp chilli powder
- 2 tbsp cornflour
Metric
Imperial
For the sauce
- 50g honey
- 2 tbsp ketchup
- 50g sriracha
- 1 tsp Chinese 5 spice
- 1 tsp onion granules
- 1 tsp chilli flakes (adapt to your tastes)
- 25ml light soy sauce
- 25ml sweet chilli sauce
- Salt and pepper
Metric
Imperial
Extra bits
- 1 green pepper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch pieces
- 2 cloves garlic, minced
- Salt and pepper
Metric
Imperial
Instructions
- Tip the chicken into a mixing bowl and sprinkle over the garlic granules, onion granules, chilli powder and cornflour with a big pinch of salt and pepper. Pour in the egg white and give everything a good mix to combine.
- Spray the inside of your airfryer basket with oil and tip in the chicken. Spread out to a single layer and give another spray with oil before air frying at 190ºc/375ºf for 13-15 minutes, until cooked through.
- While the chicken is cooking, whisk together all of the ingredients for the sauce and set aside. Place a large pan over a high heat with a glug of oil. Tip in the onions and peppers and stir fry for 1 minute until coloured, then chuck in the garlic and season with salt and pepper.
- Tip the cooked chicken into the pan and pour in the sauce. Bring to a bubble and stir well to coat, cooking for 2-3 minutes until reduced and sticky. Serve with fluffy rice.