You’ll Need
600g chicken thighs, cut into bite-sized chunks
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1 tsp sea salt
½ tsp black pepper
Maple Chilli Glaze
3 tbsp maple syrup
1 tsp chilli flakes
1 tbsp soy sauce
1 tsp Dijon mustard
1 clove garlic, finely grated
Optional but Dangerous
Spring onions
Sesame seeds
Lime wedges
Ranch dip
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, smoked paprika, garlic powder, salt, and black pepper.
Place into the air fryer basket in a single layer.
Air fry at 200°C for 12–14 minutes, shaking halfway through, until golden and cooked through.
While the chicken cooks, mix together the maple syrup, chilli flakes, soy sauce, mustard, and garlic.
Once the chicken is cooked, transfer it to a bowl.
Pour over the glaze and toss thoroughly.
Return the chicken to the air fryer for 2–3 minutes until the glaze becomes sticky and caramelised.
Finish with spring onions or sesame seeds if using.
Serve immediately while hot and glossy.