You’ll Need
For the Chicken
600g chicken breast, cut into thick strips
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 light soy sauce
1 tbsp butter, 1 tsp rice vinegar
2 garlic cloves, finely grated
To Serve
700g frozen skin-on fries
150g coleslaw
3 tbsp garlic mayonnaise
Spring onions, sliced
Optional but Dangerous
Pickled jalapeños
Sesame seeds
Ranch dressing
Hot sauce
Lime wedges
Method
Preheat your air fryer to 200°C.
Cook the fries according to the packet instructions until crisp and golden.
While the fries cook, beat the eggs in one bowl.
In another bowl, mix together the flour, cornflour, smoked paprika, garlic granules, onion granules, salt and black pepper.
Dip each chicken strip into the egg, then coat thoroughly in the seasoned flour mixture.
Lightly spray the air fryer basket with oil and arrange the chicken strips in a single layer.
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.
Meanwhile, gently heat together the honey, Sriracha, soy sauce, butter, rice vinegar and grated garlic until smooth and glossy.
Toss the cooked chicken strips through the hot glaze until every strip is coated.
Load the fries into serving boxes, top with the glazed chicken strips, add the coleslaw and drizzle over the garlic mayonnaise.
Finish with sliced spring onions and any optional toppings.
Serve immediately while the chicken is still crispy underneath the sticky glaze.