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Crunchy, tender chicken pieces cooked quickly in the air fryer and tossed in a sticky sweet and savory honey-soy-sesame sauce.

Ingredients

Scale
  • 6 large skinless chicken thigh fillets (about 750g/1.65lbs untrimmed or 600g/1.3lbs trimmed)
  • 3 tbsp cornflour (cornstarch)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 3 tbsp oil
  • 1.5 tbsp sesame oil
  • 1 tsp garlic powder (or 2 minced garlic cloves)
  • 1.5 tbsp Chinese rice vinegar
  • 3 tbsp honey
  • 3 tbsp sweet chili sauce
  • 4 tbsp tomato ketchup
  • 3 tbsp light brown sugar
  • 3 tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • sesame seeds (for garnish)
  • chopped spring onions (scallions, for garnish)

Instructions

  1. Trim any excess fat from the chicken thighs and cut into bite-sized chunks.
  2. In a bowl, mix together the cornflour, salt, black pepper, garlic powder, and paprika.
  3. Add the chicken pieces to the bowl and toss until well coated in the cornflour mixture.
  4. Drizzle the oil over the coated chicken and toss so pieces are evenly coated and slightly sticky.
  5. Optional: preheat the air fryer to 190°C (375°F) for 2–3 minutes.
  6. Arrange the chicken in a single layer in the air fryer basket (work in batches if needed).
  7. Cook at 190°C (375°F) for 15–18 minutes, shaking the basket or turning pieces at least three times during cooking, until golden and cooked through (internal temperature should reach 79°C/175°F).
  8. If using quick-cooking vegetables, add them to the air fryer for the last 2–3 minutes of cooking.
  9. While the chicken cooks, combine all sauce ingredients and heat until bubbling and slightly thickened: microwave on high for about 3 minutes, stirring every minute, or simmer in a saucepan over medium heat for 3–4 minutes.
  10. When the chicken is cooked, transfer it to a bowl and pour on the hot sauce.
  11. Toss the chicken in the sauce until every piece is glossy and coated.
  12. Sprinkle with sesame seeds and chopped spring onions before serving.

Notes

For extra crispiness, keep chicken pieces in a single layer without overcrowding and shake or turn the basket multiple times during cooking., The sauce can be made ahead and stored in the fridge for up to 24 hours., Cooked chicken (without sauce) can be frozen for up to 2 months; thaw before reheating., To keep chicken crispy when reheating, use the air fryer or oven rather than microwave alone., Can substitute chicken breasts but monitor cooking time carefully to avoid dryness., Baking alternative: bake at 200°C (400°F) for 20–25 minutes, turning once., Use honey and sugar quantities to adjust sweetness level of sauce.

Nutrition

Find it online: https://cookingcrumbs.com/air-fryer-sesame-chicken/