This is not a starter. This is not a side dish. This is a full-scale tactical assault on a tray of nachos. Crispy tortilla chips buried under sticky firecracker chicken, molten cheese, jalapeños, smoky sauce, and enough heat to keep things interesting without requiring medical supervision. The sort of fakeaway that arrives in the middle of the table and suddenly everybody forgets what they originally ordered.
You’ll Need
500g chicken thighs, diced
1 large bag tortilla chips
100g grated cheddar, 100g grated mozzarella
1 tbsp olive oil
Firecracker Glaze
2 tbsp sweet chilli sauce
1 tbsp sriracha, 1 tbsp soy sauce, 1 tbsp honey
1 tsp sesame oil
2 cloves garlic, finely grated
To Finish
1 handful sliced jalapeños
4 tbsp salsa
2 spring onions, sliced
Fresh coriander
Optional but Dangerous
Guacamole
Sour cream
Extra sriracha
Crushed chilli flakes
Method
Preheat your air fryer to 200°C.
Place the diced chicken into a bowl with the olive oil.
Air fry at 200°C for 10–12 minutes, shaking halfway, until lightly charred around the edges and cooked through.
Meanwhile mix together the sweet chilli sauce, sriracha, soy sauce, honey, sesame oil, and garlic.
Toss the cooked chicken through the glaze until fully coated.
Return to the air fryer for 2–3 minutes until sticky and caramelised.
Spread the tortilla chips across a large foil tray or heatproof dish.
Scatter over half the cheese.
Add the firecracker chicken evenly.
Top with the remaining cheese and jalapeños.
Air fry at 180°C for 3–4 minutes until the cheese melts and bubbles.
Remove carefully.
Finish with salsa, spring onions, coriander, and any extras you're using.
Serve immediately while everything is still molten and gloriously chaotic.