Salt and pepper chicken (air fryer)
Crispy salt and pepper chicken in the air fryer, high-protein, fewer ingredients than the takeaway version, and tastier. A weekend favourite.
Like you, I’m constantly looking for healthy dinner recipes that actually taste good. This is one we keep on rotation in our house, quick to make, fewer ingredients than the takeaway version, and (in my biased opinion) better than the salt and pepper chicken from any local Chinese restaurant.
It’s high in protein, the air fryer keeps the oil low without losing the crispy texture, and the finishing aromatics, chilli, ginger, garlic, spring onion, turn it from “that’s nice” to “we’re making this every week.”
Ingredients
- 500g chicken thighs, diced into 2-inch pieces
- 1 tablespoon Shaoxing wine (plus a splash for finishing)
- 1.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1/2 cup organic potato starch
- 1 red or green chilli, finely sliced
- 2 spring onions, finely sliced
- 1 inch fresh ginger, finely chopped
- 3 garlic cloves, finely chopped
- Extra virgin olive oil spray
Method
- Mix the chicken, Shaoxing wine, pepper and salt in a bowl and let sit for 15 minutes.
- Add the potato starch to a container with a lid, add the marinated chicken, and shake vigorously so every piece is well coated.
- Place the chicken in an air fryer in a single layer (try not to overlap pieces) and spray with olive oil until well coated.
- Air fry at 200°C / 390°F for 15 minutes, or until crispy and golden. Shake the basket at the halfway point and give an extra spray of oil.
- When the chicken is nearly done, heat 1 tablespoon olive oil in a pan and fry the chilli, spring onion, ginger and garlic for 2–3 minutes until fragrant.
- Take off the heat, add the cooked chicken to the pan with a splash of Shaoxing wine, toss to coat, and serve immediately.
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