Make this salt and pepper chicken in your air fryer for an easy midweek meal for the whole family. Serve with rice, spring onions and soy sauce
185 kcal
/serving
32 min
Serves
4
Medium
Asian
Ingredients
- 400 g boneless, skinless chicken thighs roughly chopped
- 1 1/2 tsp cornflour
- 3/4 tsp Szechuan pepper crushed (or use black pepper)
- 1 tsp Chinese five-spice powder
- 1 red chilli finely chopped
- 2 red peppers roughly chopped
- 6 spring onions 4 roughly chopped, 2 sliced on the diagonal
- 1 1/2 tsp olive oil
- 2 pak choi leaves separated
- 1/2 tbsp honey
- 1 tbsp Shaohsing rice wine
- cooked rice and soy sauce, to serve
Preparation
Not specified
Cooking
- Heat the air fryer to 200C.
- Combine the chicken with the cornflour, ¾ tsp salt, the Szechuan pepper and five-spice powder.
- Tip into the air fryer basket and cook for 15 mins until cooked through.
- Tip onto a plate and set aside.
- Tip the chilli, peppers and roughly chopped spring onions into a bowl and toss with the olive oil, then tip into the air fryer basket and cook for 10 mins.
- Add the pak choi leaves and cook for a further 5 mins.
- Scoop everything from the air fryer into a bowl along with the chicken, honey and rice wine.
- Stir together, then return it all to the air fryer and cook for 2 mins.
- Scatter over the remaining spring onions and serve with the cooked rice and soy sauce.
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Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
185
Calories
21.7g
Protein
18% DV
10.1g
Carbs
3% DV
6.3g
Fat
8% DV
2.3g
Fiber
6% DV
5.9g
Sugars
450mg
Sodium
30% DV
94mg
Cholesterol
27% DV
| Health Labels | Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details