You’ll Need
For the Chicken
600g chicken thigh fillets, cut into bite-sized chunks
1 tbsp vegetable oil, 1 tsp smoked paprika, 1 tsp garlic granules, 1 tsp onion granules
1 tsp sea salt, ½ tsp black pepper
Firecracker Sauce
3 tbsp sweet chilli sauce, 2 tbsp hot sauce
1 tbsp light soy sauce, 1 tbsp honey
1 tbsp tomato ketchup, 2 garlic cloves, finely grated
1 tsp grated fresh ginger, 1 tsp rice vinegar
For the Boxes
250g cooked jasmine rice
1 red pepper, sliced, 1 yellow pepper, sliced
150g sugar snap peas
To Finish
2 spring onions, sliced, 1 tbsp toasted sesame seeds
Optional but Dangerous
Sliced red chilli
Pickled jalapeños
Lime wedges
Sriracha mayo
Crispy onions
Method
Preheat your air fryer to 200°C.
Toss the chicken with the vegetable oil, smoked paprika, garlic granules, onion granules, salt and black pepper.
Place the chicken into the air fryer basket and cook for 8 minutes.
Add the sliced peppers and sugar snap peas.
Continue cooking for 6–8 minutes, shaking halfway through, until the chicken is cooked through and lightly charred around the edges.
Meanwhile, whisk together the sweet chilli sauce, hot sauce, soy sauce, honey, tomato ketchup, garlic, ginger and rice vinegar.
Warm the sauce gently until smooth and glossy.
Transfer the cooked chicken and vegetables to a large bowl and pour over the Firecracker sauce.
Toss until every piece is coated, then return everything to the air fryer for 2–3 minutes at 190°C so the glaze becomes thick and sticky.
Divide the hot rice between four serving boxes or bowls.
Spoon over the Firecracker chicken and vegetables.
Finish with sliced spring onions and toasted sesame seeds.
Serve immediately while hot and gloriously sticky.