Ingredients
Scale
- 6 large skinless chicken thigh fillets (approx. 750g untrimmed or 600g trimmed), cut into bite-sized pieces
- 3 tbsp cornflour (cornstarch)
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 3 tbsp oil (vegetable or neutral)
- 1½ tbsp sesame oil
- 1 tsp garlic powder (or 2 fresh cloves, minced)
- 1½ tbsp Chinese rice vinegar
- 3 tbsp honey
- 3 tbsp sweet chilli sauce
- 4 tbsp tomato ketchup
- 3 tbsp light brown sugar
- 3 tbsp light soy sauce
- 3 tbsp dark soy sauce
- Sesame seeds, for garnish
- Chopped spring onions (scallions), for garnish
- Boiled or egg fried rice, for serving
Instructions
- Trim excess fat from chicken thighs and cut into bite-sized pieces.
- In a bowl, mix cornflour, salt, pepper, garlic powder, and paprika. Toss chicken pieces until evenly coated.
- Drizzle oil over coated chicken and mix until sticky and well coated.
- Place chicken in air fryer basket and cook at 190°C (375°F) for 15–18 minutes, shaking basket 2–3 times. Ensure chicken is golden and fully cooked. Work in batches if needed.
- Combine all sauce ingredients in a microwave-safe bowl. Microwave 3 minutes, stirring every minute, or heat in a saucepan until slightly thickened.
- Toss cooked chicken in warm sesame sauce. Garnish with sesame seeds and spring onions. Serve with rice.
Notes
- Work in batches in the air fryer to avoid overcrowding and ensure crispiness.
- Adjust honey and chilli sauce to taste for sweetness and heat.
- Can use chicken breasts instead of thighs, adjusting cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: Asian-Inspired