Description
Crispy, juicy salt and pepper chicken made in the air fryer? This 20-minute miracle beats takeout any day of the week.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
- 2 teaspoons (10g) cornstarch
- ½ teaspoon (2g) baking soda
- 1 tablespoon (15ml) vegetable oil
- 1½ teaspoons (9g) kosher salt
- 2 teaspoons (4g) freshly ground black pepper
- 1 teaspoon (2g) white pepper
- Cooking spray for the air fryer
- 4 cloves garlic, finely minced
- 2 fresh jalapeños or serrano peppers, thinly sliced
- 3 green onions, chopped into ½-inch pieces
- ½ red bell pepper, diced (optional)
Instructions
- In a medium bowl, combine chicken pieces with soy sauce and Shaoxing wine. Let marinate for 10 minutes.
- Add cornstarch and baking soda to the chicken, mixing until evenly coated. Drizzle with oil and toss again.
- Season with salt, black pepper, and white pepper, mixing thoroughly.
- Preheat air fryer to 400°F (200°C) for 3 minutes. Spray basket with cooking spray.
- Place chicken in a single layer in the air fryer basket, cooking in batches if needed. Cook for 10-12 minutes, shaking halfway through.
- While chicken cooks, heat 1 tablespoon oil in a skillet over medium-high heat. Add garlic, jalapeños, and bell pepper, stir-frying for 30 seconds until fragrant.
- Add green onions and cook for another 15-20 seconds, then remove from heat.
- Transfer cooked chicken to the skillet with aromatics and toss to combine.
- Taste, adjust seasonings if needed, and serve immediately while hot and crispy.