This is one of those fakeaways that sounds harmless right up until you realise you've eaten half a kilo of chicken without noticing. Crispy golden chicken coated in a sticky honey garlic glaze that somehow manages to be sweet, savoury, buttery, and completely addictive all at the same time. No complicated spices. No mystery ingredients. Just crispy chicken and a sauce that should probably come with a warning label.
Recipe Summary
- Cooking time
- 13–17 minutes
- Yield
- 4 servings
- By
- The Lad's Air-Frying Bible
Cook the chicken for 12–15 minutes, then give the glazed pieces a final 1–2 minutes. The glaze is made while the chicken cooks.
Practical note: Keep the chicken in one layer and spray the top lightly so the coating can crisp before it meets the glaze.
More recipes: More Fakeaway Recipes
You’ll Need
500g chicken thighs, cut into bite-sized chunks
80g cornflour, 40g plain flour
2 eggs, beaten, 1 tsp garlic powder
1 tsp smoked paprika, 1 tsp salt
½ tsp black pepper
Oil spray
Honey Garlic Glaze
4 cloves garlic, finely grated
3 tbsp honey
1 tbsp soy sauce
1 tbsp butter
1 tsp brown sugar
½ tsp chilli flakes
To Finish
Spring onions, sliced
Sesame seeds
Optional but Dangerous
Extra honey
Chilli oil
Sticky rice
Method
- Preheat your air fryer to 200°C.
- Mix together the cornflour, plain flour, garlic powder, smoked paprika, salt, and black pepper.
- Dip the chicken into the beaten egg.
- Coat thoroughly in the flour mixture.
- Lightly spray the basket with oil.
- Place the chicken into the 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 add the garlic, honey, soy sauce, butter, brown sugar, and chilli flakes to a small saucepan.
- Heat gently until glossy and slightly thickened.
- Once the chicken is cooked, immediately toss it through the honey garlic glaze until every piece is fully coated.
- Return the chicken to the air fryer for 1–2 minutes at 200°C so the glaze tightens around the coating.
- Finish with spring onions and sesame seeds.
- Serve immediately while hot, sticky, and completely out of control.