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️ Crispy Air Fryer Chilli Chicken - Chilli Chicken: Master this crispy air fryer or stovetop recipe. Enjoy tender chicken coated in a spicy sauce with vibrant b

Crispy Air Fryer Chilli Chicken

Chilli Chicken: Master this crispy air fryer or stovetop recipe. Enjoy tender chicken coated in a spicy sauce with vibrant bell peppers and onions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 380 kcal

Ingredients
  

  • 1 pound chicken thighs (skinless and boneless, cut into 1 inch cubes)
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ginger (paste)
  • 1 teaspoon garlic (paste)
  • 1 tablespoon white vinegar
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • Cooking oil (for spraying and skillet)
  • 2-3 white scallions (chopped)
  • 1-2 green chilies (sliced)
  • 1 medium onion (diced)
  • 1 bell pepper (diced)
  • 2 tablespoons soy sauce
  • 1 tablespoon chili garlic paste
  • 1 teaspoon sugar

Instructions
 

  • Pat dry the chicken well with paper towels.
  • In a medium bowl, mix together Kashmiri red chili powder, salt, black pepper, ginger paste, garlic paste, vinegar, water, cornstarch, and all-purpose flour. Add chicken pieces and coat well. Allow the chicken to marinate for 10 minutes as you prep the veggies.
  • Preheat the air fryer for 5 minutes at 400°F. Lightly spray the bottom of the air fryer basket with oil. Line half of the chicken in the basket, ensuring not to overcrowd. Lightly spray oil over the chicken. Cook at 380°F for 10 to 12 minutes, shaking the basket halfway through. Reserve the air-fried chicken and repeat with the remaining chicken.
  • Heat oil in a medium skillet. Add white scallions, ginger, garlic, and green chili, and sauté for 1 to 2 minutes until the garlic starts to turn light golden and aromatic.
  • Then add the onions and peppers and sauté for 2 to 3 minutes. In a separate small bowl, stir together soy sauce, chili garlic paste, sugar, and water. Add this sauce to the pan and cook for 1 minute, stirring constantly.
  • Add the cornstarch slurry (made with 1 tbsp cornstarch and 2 tbsp water) to the pan and cook until the liquids start to thicken. Turn the heat down. Toss the air-fried chicken in the pan when you are ready to serve. Cook until everything is heated through without overcooking the onions and peppers. Garnish with scallions.
  • Serve immediately and enjoy your crispy chilli chicken!

Notes

- For extra crispy chicken, ensure chicken pieces are patted very dry before marinating. Moisture is the enemy of crispiness. - Do not overcrowd the air fryer basket; cook in batches if necessary to allow air to circulate properly for even crisping. - If making on the stovetop, ensure the oil is hot enough before frying the chicken to get a good crust. - When tossing the fried chicken into the sauce, do so just before serving to maintain its crisp texture. Overcooking in the sauce can make it soggy. - Internal temperature of chicken should reach 165°F (74°C) to ensure it is safely cooked through. Use a meat thermometer if unsure. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or air fryer for best results.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.