This is what happens when a Thai street-food stall and a late-night takeaway wrap shop accidentally create something dangerous. Crispy chicken coated in sticky sweet chilli glaze, crunchy salad, fresh lime, soft wraps, and enough garlic to make tomorrow somebody else's problem. Sweet. Spicy. Crispy. Messy. The sort of wrap that starts dripping halfway through and somehow tastes even better because of it.
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
½ tsp chilli flakes, 1 tsp salt, ½ tsp black pepper
Oil spray
4 large tortilla wraps
Quick Thai Slaw
¼ white cabbage, finely sliced
1 carrot, grated
2 spring onions, sliced
Juice of ½ lime
Sweet Chilli Glaze
4 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tsp honey
1 clove garlic, finely grated
Juice of ½ lime
To Finish
Fresh coriander
Sliced red chilli
Lime wedges
Optional but Dangerous
Sriracha
Crushed peanuts
Crispy onions
Method
Preheat your air fryer to 200°C.
Mix the cornflour, plain flour, garlic powder, smoked paprika, chilli flakes, salt, and black pepper together in a bowl.
Dip the chicken pieces into the beaten egg, then coat thoroughly in the seasoned flour mixture.
Lightly spray the air fryer 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 crisp.
Meanwhile mix together the sweet chilli sauce, soy sauce, honey, garlic, and lime juice.
Mix the cabbage, carrot, spring onions, and lime juice together to create the slaw.
Once the chicken is cooked, immediately toss it through the sweet chilli glaze until fully coated.
Warm the wraps in the air fryer for 30–60 seconds.
Load each wrap with slaw first, then sticky sweet chilli chicken.
Finish with coriander, sliced chilli, crushed peanuts, and extra lime if using.
Roll tightly and serve immediately.