You’ll Need
500g chicken thighs or breast, cut into bite-sized chunks
80g cornflour
40g plain flour
1 tsp garlic powder
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp salt
½ tsp black pepper
2 eggs, beaten
Oil spray
For the salted egg-style sauce
40g butter
2 cloves garlic, finely chopped
1 red chilli, sliced
2 cooked salted egg yolks, mashed, or 2 tbsp salted egg sauce
1 tsp curry powder
1 tsp sugar
Small splash of milk or cream
Spring onions and sesame seeds to finish
Method
Preheat your air fryer to 200°C.
Mix the cornflour, plain flour, garlic powder, smoked paprika, chilli flakes, salt, and black pepper in a bowl.
Dip the chicken into the beaten egg, then press it into the coating properly.
Spray the air fryer basket lightly with oil, lay the chicken in a single layer, then spray the tops.
Air fry for 12–15 minutes, shaking halfway, until golden, crisp, and cooked through.
While the chicken cooks, melt the butter gently in a pan. Add the garlic and chilli, then stir in the mashed salted egg yolks or salted egg sauce, curry powder, sugar, and a small splash of milk or cream.
Toss the hot crispy chicken through the sauce quickly so every piece gets coated. Finish with spring onions and sesame seeds. Serve immediately while the coating still has bite.