This is the sort of fakeaway that arrives in a foil container so overloaded you immediately know you're not finishing it. Crispy chicken. Sticky chilli glaze. Garlic. Peppers. Spring onions. Soft noodles underneath soaking up every drop of sauce while still keeping enough bite to fight back. Chinese takeaway energy. Lad-sized portions. Absolutely no restraint.
You’ll Need
500g chicken thighs, cut into bite-sized chunks
250g straight-to-wok noodles
80g cornflour, 40g plain flour, 2 eggs, beaten
1 red pepper, sliced, 1 small onion, sliced
3 spring onions, sliced
2 cloves garlic, finely chopped, Oil spray
Crispy Chilli Sauce
2 tbsp sweet chilli sauce
1 tbsp soy sauce, 1 tbsp tomato ketchup
1 tsp rice vinegar, 1 tsp brown sugar
1 tsp chilli flakes, 1 tsp sesame oil
To Finish
Sesame seeds
Spring onions
Fresh red chilli slices
Optional but Dangerous
Extra chilli oil
Crispy onions
Prawn crackers
Method
Preheat your air fryer to 200°C.
Mix the cornflour and plain flour together in a bowl.
Dip the chicken into the beaten egg, then coat thoroughly in the flour mixture.
Lightly spray the basket with oil.
Place the chicken into the air fryer basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–15 minutes, shaking halfway, until deeply golden and crispy.
Meanwhile mix together the sweet chilli sauce, soy sauce, ketchup, rice vinegar, brown sugar, chilli flakes, and
sesame oil.
Add the sliced onion, pepper, and garlic to a foil tray.
Air fry at 190°C for 4–5 minutes until softened slightly.
Add the noodles and toss through the vegetables.
Cook for another 3–4 minutes until hot.
Once the chicken is cooked, toss it immediately through the chilli sauce until every piece is glossy and coated.
Pile the noodles into a large serving tray.
Top with the crispy chilli chicken.
Finish with spring onions, sesame seeds, and fresh chilli slices.
Serve immediately while everything is still steaming hot.