You’ll Need
For the Chicken
600g chicken breast, cut into large nugget-sized chunks
2 eggs, beaten
Crispy Coating
80g plain flour
50g cornflour
1 tsp smoked paprika
1 tsp garlic granules
1 tsp onion granules
1 tsp sea salt
½ tsp black pepper
Oil spray
Honey Sriracha Glaze
3 tbsp honey
2 tbsp Sriracha sauce
1 tbsp soy sauce
1 tsp apple cider vinegar
1 tsp butter
Optional but Dangerous
Sesame seeds
Spring onions, sliced
Ranch dip
Loaded fries
Pickles
Method
Preheat your air fryer to 200°C.
In one bowl, beat the eggs.
In another bowl, combine the flour, cornflour, smoked paprika, garlic granules, onion granules, salt and black pepper.
Dip each chicken piece into the egg, then coat thoroughly in the flour mixture, pressing the coating onto the chicken.
Lightly spray the air fryer basket with oil.
Arrange the nuggets in a single layer, leaving space between each one. Spray the tops lightly with oil.
Air fry at 200°C for 12–14 minutes, turning halfway through, until deeply golden, crispy and cooked through.
While the chicken cooks, add the honey, Sriracha, soy sauce, apple cider vinegar and butter to a small saucepan or microwave-safe bowl. Warm gently until smooth and glossy.
Tip the cooked nuggets into a large bowl and immediately pour over the glaze.
Toss quickly until every nugget is coated in the sticky sauce.
Finish with sesame seeds and sliced spring onions if using.
Serve immediately while they're still crisp and gloriously sticky.