Air Fryer Salt & Pepper Chicken
Make this salt and pepper chicken effortlessly in your air fryer for a quick and satisfying midweek meal. Serve it alongside fragrant rice, crisp spring onions, and a drizzle of soy sauce for a well-balanced and flavorful dish.
Ingredients
- 400 g boneless skinless chicken thighs, roughly chopped
- 1½ tsp cornflour
- 1 tsp Chinese five-spice powder
- ¾ tsp Szechuan pepper crushed (or substitute with black pepper)
- ¾ tsp salt
- 1½ tsp olive oil
- 1 red chili finely chopped
- 2 red bell peppers roughly chopped
- 6 spring onions 4 roughly chopped, 2 sliced diagonally
- 2 pak choi leaves separated
- ½ tbsp honey
- 1 tbsp Shaoxing rice wine
- Cooked rice and soy sauce for serving
Instructions
- Preheat the air fryer to 200°C. In a bowl, coat the chicken pieces with cornflour, salt, Szechuan pepper, and five-spice powder. Arrange them in the air fryer basket, ensuring even spacing, and cook for 15 minutes or until fully cooked. Transfer the cooked chicken to a plate and set it aside.
- In a separate bowl, toss the chopped red chili, bell peppers, and roughly chopped spring onions with olive oil. Place them in the air fryer basket and cook for 10 minutes. Add the pak choi leaves and continue cooking for an additional 5 minutes.
- Once the vegetables are tender, transfer them to a bowl along with the reserved chicken. Drizzle with honey and Shaoxing rice wine, then stir to coat everything evenly. Return the mixture to the air fryer and cook for a final 2 minutes.
- Garnish with the diagonally sliced spring onions and serve immediately with steamed rice and a side of soy sauce.