You’ll Need
600g chicken thighs, sliced thin
1 tbsp vegetable oil
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Hoisin Glaze
3 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
1 clove garlic, finely grated
To Serve
8 small wraps or Chinese pancakes
1 small cucumber, cut into matchsticks
3 spring onions, finely sliced
Optional but Dangerous
Chilli oil
Sesame seeds
Fresh coriander
Method
Preheat your air fryer to 200°C.
Toss the chicken with the oil, garlic powder, salt, and black pepper.
Place into the air fryer basket in a single layer.
Air fry at 200°C for 10–12 minutes, shaking halfway through, until cooked through and lightly caramelised.
Meanwhile mix together the hoisin sauce, soy sauce, sesame oil, and garlic.
Pour the glaze over the cooked chicken and toss thoroughly.
Return to the fryer for 2–3 minutes until sticky and glossy.
Warm the pancakes or wraps briefly.
Fill each pancake with hoisin chicken, cucumber, and spring onions.
Add chilli oil or sesame seeds if using.
Roll tightly and serve immediately.