You’ll Need
Chicken
1 boneless, skinless chicken thigh (about 140g), cut into bite-sized pieces
35g cornflour
15g plain flour
½ tsp Chinese five spice
½ tsp garlic powder
½ tsp white pepper
½ tsp salt
1 small egg, beaten
1 tsp olive oil spray
Vegetables
¼ red pepper, sliced
¼ green pepper, sliced
¼ small onion, sliced
1 clove garlic, finely sliced
½ red chilli, finely sliced
1 spring onion, sliced
Optional but Dangerous
Steamed rice
Curry sauce
Sriracha
Extra chilli flakes
Method
Preheat your air fryer to 200°C.
In one bowl, beat the egg.
In another bowl, combine the cornflour, plain flour, Chinese five spice, garlic powder, white pepper and salt.
Dip the chicken into the beaten egg, then coat thoroughly in the flour mixture.
Lightly spray the air fryer basket with oil and arrange the chicken in a single layer. Spray the tops lightly with oil.
Air fry for 12–14 minutes, shaking halfway through, until golden, crisp and cooked through.
While the chicken finishes cooking, place the peppers and onion into a small foil tray, spray lightly with oil and air fry for 4 minutes until just beginning to soften.
Add the garlic, chilli and spring onion to the vegetables for the final 2 minutes of cooking.
Toss the crispy chicken through the vegetables until everything is evenly mixed.
Serve immediately on its own or over a portion of steamed rice.