Crispy Chilli Chicken Recipe

That first hiss from the cooker tells you something good is happening. You spot that steam cues rising and your float valve pops up just right. It’s like your kitchen’s own little countdown to yum.

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Getting the broth depth just right helps set your whole dish up for success. You remember that early hiss from the valve means pressure’s building, and you gotta be patient until you get the natural release. You know that’s when the real flavor fix begins.

When you hear that valve hiss soften and the steam cues slow, you realize you’re nearly there, and the wait starts to feel worth it. Your kitchen smells kinda like a promise that's about to come true.

The Real Reasons You Will Love This Method

• No soggy chicken here you get crispiness without deep frying hell yes
• The pressure cooker jumpstarts the cooking so chicken stays juicy and tender inside
• Air fryer finish locks in that crunchy outside that you gotta have
• Hands-off steam cues and valve hiss make sure you ain’t babysitting the pot all day
• Sweet and spicy sauce thickens up real nice thanks to that gentle simmer in the saucepan
• Flavors soak in quick with a short marinade but taste deep like you waited for hours
• Less oil splash in your kitchen makes cleanup easier heck yeah

Everything You Need Lined Up

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• 2 tablespoons dark soy sauce for that rich umami kick
• ¼ cup black Chinese vinegar brings the tangy depth
• 2 tablespoons sweet chili sauce to add a little sweet heat buzz
• 3 tablespoons ketchup gives a touch of tomato sweetness you don’t see coming
• 3 tablespoons honey makes everything stick and shine
• ⅔ pound chicken breast sliced thin keeps cooking fast and even
• 2 teaspoons sesame oil for a toasted note that’s subtle but crucial
• 1 ½ tablespoons light soy sauce for marinade base hitting the salt balance just right
• 1 medium egg beaten to bind and keep all that cornstarch stuck tight

Also you’ll wanna grab cornstarch 1 ½ cups cause that’s how you get your chicken crispy and thickly coated. Don’t forget kosher salt and freshly ground black pepper to bring up the flavor. Onion and red bell pepper sliced just right’ll add crunch and color. Ginger and garlic crushed and finely grated give your sauce that punch you look for. A few slices of fresh chili bring in heat and fresh coriander garnishes with some green pop. Oh and sesame seeds? Yeah you sprinkle those on for fancy but easy garnish.

The Exact Process From Start to Finish

1. Start by putting those thin chicken strips in a big bowl. Toss in the light soy sauce and sesame oil. Let it hang out for 10 minutes, marinade style.
2. Beat your egg then stir it into the marinated chicken till everything is coated evenly. This helps hold that cornstarch to each strip.
3. Gradually add cornstarch bit by bit tossing and shifting chicken so every piece wears that powdery crust good and sticky.
4. Preheat your air fryer at 200°C (390°F) for around 3 minutes. Gets basket hot and ready to crisp up the chicken.
5. Lay the chicken strips in your air fryer basket, one layer, no crowding. Cook in batches if your basket’s not big enough.
6. Air fry those chicken strips for 12 to 15 minutes, turning halfway so every side gets crispy and golden brown.
7. While chicken’s cooking, mix dark soy sauce, black Chinese vinegar, sweet chili sauce, ketchup, and honey in a small saucepan. Bring to simmer over medium heat stirring constant till sauce thickens up just like you want.
8. Once chicken’s done and crispy, toss it in that sauce so every bite’s coated with sweet and spicy goodness. Serve hot topped with green onions or sesame seeds for that final touch.

Time Savers That Actually Work

You can toss your chicken in the marinade then get your chopping done while it soaks in flavors. That way you use the wait smart and save some clock.

Bet you didn’t think of this but mix the sauce ingredients before you start cooking the chicken. Saves you from scrambling later on.

If you preheat the air fryer while your chicken’s still marinating you cut down total cooking time by a good chunk.

Last one is using frozen pre-cut chicken strips. They’re ready faster and still soak flavor real good. Just make sure to pat them dry so cornstarch sticks well.

Your First Taste After the Wait

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That first bite hits crispy crunch like you wanna hear in a good chicken dish. You just know you nailed it.

Juicy chicken inside keeps you coming back for another piece; it’s tender and gives that perfect bounce as you chew.

The sauce clings to every piece with this sweet tangy heat that makes your tongue wanna do a happy dance.

Finishing with the fresh coriander and sesame seeds gives you a little burst of freshness and nutty pop. It works real good.

Smart Storage That Actually Works

Leftovers get chilled quick in airtight containers so they keep that crisp outside and tender inside as long as possible. It’s the best way to keep textures right.

If you wanna reheat, use your air fryer again not microwave. It revives that crunch way better and keeps sauce nice.

Freezing leftover crispy chicken is possible but you gotta wrap it tight in plastic wrap then foil. Thaw slowly in fridge overnight not fast or you’ll lose texture.

You can store the sauce separately in fridge for up to 3 days. Reheat gently on stovetop and toss chicken just before serving. Keeps flavor fresh and sharp.

The FAQ Section You Actually Need

• Can I use dark meat chicken instead of breast? Yeah you can totally use thighs. They stay juicy longer but just watch cooking time a bit since thighs can take a little longer to cook through.
• What if I don’t have an air fryer? You can bake in the oven at 425°F on a wire rack. Flip halfway for nice crisp but air fryer does crisp best without fuss.
• How long does chicken need to marinate? 10 minutes is enough here cause the thin strips soak sauce up quick. If you got more time, heck 30 minutes never hurt anyone.
• Can I make this less spicy? Yep just ditch the fresh chili or use less in the sauce. Adjust heat to your taste buds.
• Do I have to use corn starch? Cornstarch is what gives you that perfect crispy outside. Flour can work but results ain’t as crunchy or light.
• What’s natural release and why’s it matter? Natural release means you let the pressure cooker cool down by itself after cooking, no quick venting. This helps the meat stay tender and lets flavors settle better.

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Air Fried Crispy Chilli Chicken

This air fried crispy chilli chicken brings together juicy, tender strips coated in a sweet, tangy sauce with just the right amount of kick. Finished in the air fryer for effortless crunch and topped with sesame seeds and coriander for that epic final touch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 480 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main Ingredients

• 2 tablespoons Dark soy sauce
• ¼ cup Black Chinese vinegar
• 2 tablespoons Sweet chili sauce
• 3 tablespoons Ketchup
• 3 tablespoons Honey
• ⅔ pound Chicken breast sliced thin
• 2 teaspoons Sesame oil
• 1 ½ tablespoons Light soy sauce
• 1 Egg medium, beaten
• 1 ½ cups Cornstarch
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 Onion sliced
• 1 Red bell pepper sliced
• Ginger finely grated
• Garlic crushed
• Fresh chili sliced
• Fresh coriander for garnish
• Sesame seeds for garnish

Instructions

 

Instructions

• Place chicken strips in a bowl. Add light soy sauce and sesame oil. Let marinate for 10 minutes.
• Add beaten egg to marinated chicken and mix well to coat.
• Gradually toss in cornstarch until each strip is well coated.
• Preheat air fryer to 200°C (390°F) for 3 minutes.
• Place chicken in air fryer basket in a single layer and air fry for 12-15 minutes, turning halfway.
• While chicken cooks, mix dark soy sauce, vinegar, chili sauce, ketchup, and honey in a saucepan. Simmer and stir until thickened.
• In a pan, sauté sliced onion and red pepper for 2-3 minutes, then add garlic, ginger, and chili. Cook for another minute.
• Add cooked sauce to vegetables and toss in crispy chicken. Stir in fresh coriander.
• Garnish with sesame seeds and serve immediately.

Notes

Let marinated chicken sit while you prep sauce or veggies. Preheat air fryer early to speed things up. Store leftovers in fridge and re-crisp using air fryer instead of microwave.