Air Fryer Sweet Thai Chili Chicken
If you’ve ever dreamed of getting that perfect crispy, sticky, and sweet chicken without the guilt, this recipe is your answer. These air-fried delights are coated in a golden crust and tossed in a luscious sweet Thai chili glaze that’s as addictive as it sounds.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 1 tbsp sesame oil
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 large eggs (beaten)
For the Sauce:
Instructions
- Prepare the Chicken:
- Preheat your air fryer to 400°F (200°C).
- Toss chicken pieces in sesame oil to coat.
- Set Up Coating Stations:
- Mix the flour, cornstarch, garlic powder, paprika, salt, and pepper in a shallow bowl.
- Place the beaten eggs in a separate bowl.
- Dredge each chicken piece in the flour mixture, then dip into the egg, and finally coat with the flour mixture again.
- Air Fry the Chicken:
- Place the coated chicken in a single layer in the air fryer basket. Cook in batches if necessary.
- Air fry for 10-12 minutes, flipping halfway through, until golden brown and fully cooked (internal temperature of 165°F or 74°C).
- Make the Sauce:
- In a small saucepan, combine sweet Thai chili sauce, honey, soy sauce, and garlic powder. Heat over low heat, stirring, until warm and well blended.
- Toss and Serve:
- Transfer the cooked chicken to a large mixing bowl. Pour the warm sauce over the chicken and toss until evenly coated.
- Garnish and Enjoy:
- Optional: sprinkle with sesame seeds or chopped green onions for extra flair. Serve immediately over rice, noodles, or as-is!
Nutrition (per serving, ~4 servings)
- Calories: ~280
- Protein: ~25g
- Fat: ~8g
- Carbs: ~28g
- Fiber: ~1g
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