Air-fryer crispy honey garlic chicken recipe
Created by The Tesco Recipes team
Cure your takeaway cravings with Verna Gao's crispy honey garlic chicken. This Chinese-inspired recipe is perfect for your Lunar New Year celebrations. It's cooked in the air-fryer for extra crispiness!
See method- Serves 4
- Takes 20 mins
- 434 calories / serving
Ingredients
- 600g chicken thighs, cut into chunks
- 1 large egg
- 1 tbsp cornflour
- 100g panko breadcrumbs
- cooking spray
- 1 tsp vegetable oil
- 2 cloves garlic, minced
- 3 tbsp honey or brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 stalk spring onions, green and whites separated and finely chopped
- steamed jasmine rice, to serve
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Shop ingredientsEach serving contains
- Energy
- 1825kJ 434.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 34.0gProtein 32.5gFibre 1.2g
Method
- Preheat the air-fryer to 180ºC. Season the chicken with salt and set aside for 5 mins.
- In a bowl, whisk together the egg and cornflour. Stir the chicken chunks in the egg-cornflour mixture until evenly coated.
- Put the panko breadcrumbs in a separate bowl. Take each piece of coated chicken and roll it in the breadcrumbs until fully covered.
- Place the chicken chunks in the air-fryer and spray liberally with cooking spray. Cook for 7-10 mins, flipping halfway, until golden and crispy.
- In a frying pan add 1 tsp oil and sauté the minced garlic for 1-2 mins until fragrant. Add the honey or brown sugar, rice vinegar, soy sauce and sesame oil. Stir well and simmer for 2-3 mins until the sauce thickens slightly.
- Add the crispy chicken chunks to the pan and toss in the sauce until evenly coated and well glazed.
- Add the spring onions to the chicken, tossing to combine. Serve the honey garlic chicken over steamed rice, and enjoy.
- See more Air-fryer recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
