You’ll Need
Chicken
1 boneless, skinless chicken thigh (about 140g), cut into bite-sized pieces
30g cornflour
15g plain flour
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper
1 small egg, beaten
Light spray of olive oil
Rice Bowl
75g microwave or cooked long-grain rice
¼ red pepper, sliced
¼ small carrot, thinly sliced
1 spring onion, sliced
Sweet Chilli Glaze
2 tbsp sweet chilli sauce
1 tsp light soy sauce
1 tsp honey
½ tsp lime juice
Optional but Dangerous
Sesame seeds
Chilli flakes
Sriracha
Lime wedges
Method
Preheat your air fryer to 200°C.
Beat the egg in one bowl.
In another bowl, mix together the cornflour, plain flour, garlic powder, smoked paprika, salt and black pepper.
Dip the chicken into the egg, then coat well 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 crisp, golden and cooked through.
While the chicken cooks, heat the rice according to the packet instructions.
Mix together the sweet chilli sauce, soy sauce, honey and lime juice.
Toss the cooked chicken in the glaze until evenly coated.
Build the bowl with the rice first, then the sliced pepper and carrot, followed by the glazed chicken. Finish with the spring onion and any optional toppings before serving.