Inspired by a recipe from Madhur Jaffrey, an Indian cookbook legend, salmon fillets are rubbed in fragrant, warming tandoori spices, a perfect match for the fish’s rich flavor. The salmon is then roasted atop fingerling potatoes, and thanks to the efficiency of the air fryer, they’ll be ready at the same time. It’s the perfect one–air fryer meal.
In a bowl, toss the potatoes with 1 tablespoon of the oil until evenly coated.
Season with salt and pepper.
Transfer the potatoes to the air fryer and cook at 375°F for 20 minutes.
Meanwhile, in a bowl, combine the remaining 1 tablespoon oil, the turmeric, cumin, ginger, paprika, and cayenne.
Add the salmon fillets and turn in the spice mixture until fully coated all over.
After the potatoes have cooked 20 minutes, place the salmon fillets, skin-side up, on top of the potatoes, and continue cooking until the potatoes are tender, the salmon is cooked, and the salmon skin is slightly crisp, 5 to 8 minutes for medium to well-done.
Transfer the salmon fillets to two plates and serve with the potatoes while both are warm.
I love Chinese takeout just as much as the next person, but sometimes it’s nice to prepare the dish at home to make it healthier, which allows me to eat more of it! My favorite combination is tender strips of beef coated in a sweet, slightly bitter orange sauce. The Chinese take-out versions often use orange extract to drive home the orange flavor, but here, I lean on orange marmalade, orange zest, and orange juice to imbue the beef with their bright flavors. The beef cooks up in the sauce until it’s reduced and glazed all over—the perfect quick weeknight meal to serve over rice.
In a bowl, combine the beef, orange marmalade, orange zest, orange juice, oil, soy sauce, cornstarch, hot sauce, and garlic powder, season with pepper, and toss until evenly coated.
Scrape the beef and sauce into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 375°F until the beef is cooked through and the sauce is reduced to a thick glaze, about 10 minutes, stirring halfway through.
Remove the pan from the air fryer and spoon the beef and sauce over rice to serve.
This recipe is, perhaps, the one I’m most proud of because it’s so impressive. Instead of spending hours in an oven, air fry a sirloin roast, here crusted in crushed coriander seeds and black peppercorns, and have perfectly cooked roast beef ready for guests in about an hour. Even better, save the whole roast or any leftovers for later to make deli-style roast beef sandwiches (it’s much easier to get thin slices once the beef is chilled).
Combine the coriander seeds and peppercorns in plastic bag and crush with a heavy skillet or rolling pin until just cracked open (or use a mortar and pestle).
Mix in the oil and salt and stir to form a spice paste.
Spread the paste evenly all over the beef.
Transfer the beef roast to the air fryer and cook at 325°F, turning the roast every 10 minutes, until golden brown and an instant-read thermometer inserted into the middle of the roast reads 125° to 130°F, about 40 minutes.
This temperature is for medium-rare doneness, the ideal temperature for roast beef.
Transfer the beef roast to a cutting board and let rest for at least 15 minutes.
Cut the beef into thick slices and serve warm.
If not eating right away or to make sandwiches, wrap the cooled roast in plastic wrap and refrigerate until firm to help in getting thin slices of meat, at least 4 hours and up to 5 days.
Notes & Wine Advice
Switch It Up:This method of cooking beef works no matter what the flavorings are on the outside, so if you don’t have coriander or don’t like the flavor, simply leave it off or substitute another crushed seed like fennel seeds, cumin seeds, or white and pink peppercorns.
Any time I’m in a Caribbean neighborhood, I love stopping by a local corner deli or restaurant to get a Jamaican beef patty—like a savory, stuffed hand pie—warm from the fryer. These meatballs—the patty without the crust, if you will—are teeming with spices like curry powder, allspice, and thyme and fresh Scotch bonnet chile (feel free to add as much as you can take, if you’re a spice lover). Served with a cooling lime-coconut yogurt, these just might be my favorite new party snack—or as a full meal, served over rice to help soak up all the delicious, flavorful juices.
In a large bowl, combine the beef, breadcrumbs, curry powder, thyme, allspice, 1 teaspoon salt, ½ teaspoon pepper, the grated onion, and the chile and mix with your hands (wear gloves if your skin is sensitive to chiles!
) until the mixture is evenly incorporated.
Divide the mixture into 16 portions and roll each one into a ball.
Transfer the meatballs to the air fryer in a single layer and cook at 350°F, shaking the basket halfway through, until golden brown on the outside and no longer pink in the middle, about 15 minutes.
In a small bowl, whisk together the yogurt, cilantro, lime zest, and lime juice and season with salt and pepper.
Transfer the meatballs to plates and serve hot with the lime-coconut yogurt sauce.
Pork Schnitzel With Roast Potato And Cucumber Salad
Crispy pork schnitzel doesn’t need to be fried in loads of oil, splattering all over your stove, to be traditional or delicious. This air-fried version bakes up super crisp and quick, making it ideal for a weeknight dinner. Traditionally, it’s served with buttered potatoes and cucumbers in yogurt. I streamlined the process here, roasting the potatoes, then tossing them with the cucumbers and yogurt while warm so they soak up the dressing and become a creamy, warm potato salad.
This Manchurian-Style Chicken recipe features boneless skinless chicken breasts cooked in a sweet, umami, and spicy sauce. The chicken cooks in the sauce in an air fryer, making it a quick and satisfying one-bowl dinner served over rice.
In a bowl, combine 2 pounds of boneless skinless chicken breasts cut into 1-inch pieces, 1/2 cup ketchup, 2 tablespoons tomato-based chili sauce such as Heinz, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 4 teaspoons vegetable oil, 2 teaspoons hot sauce such as Tabasco, 1 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and three-quarters of the 4 thinly sliced scallions and toss until evenly coated.
Scrape the chicken and sauce into a 7-inch round cake pan insert, metal cake pan, or foil pan and place the pan in the air fryer.
Cook at 350°F until the chicken is cooked through and the sauce is reduced to a thick glaze, about 20 minutes, flipping the chicken pieces halfway through.
Remove the pan from the air fryer.
Spoon the chicken and sauce over cooked white rice for serving and top with the remaining scallions.
Notes & Wine Advice
Serving Advice
Serve this Manchurian-Style Chicken hot over freshly cooked white rice to soak up the flavorful sauce. Garnish with the remaining scallions for a fresh, mild onion flavor and a pop of color. Pair with steamed or stir-fried vegetables such as broccoli, snap peas, or bok choy for a balanced meal. This dish is perfect for a quick weeknight dinner or casual weekend meal when you want something tasty and satisfying without a lot of fuss.
Variations
To vary this recipe, try substituting chicken thighs for a juicier, more flavorful result, adjusting cooking time as needed. You can also add finely chopped fresh ginger or minced fresh garlic to the sauce mixture for extra depth. For a milder version, reduce or omit the cayenne pepper and hot sauce. To make it gluten-free, use tamari or a gluten-free soy sauce alternative. Adding diced bell peppers or shredded carrots to the chicken before cooking can add texture and nutrition. Serve over brown rice or cauliflower rice for a healthier twist.
Wine Advice
Gewürztraminer: Gewürztraminer's aromatic and slightly sweet profile complements the sweet and spicy flavors of the Manchurian-Style Chicken, balancing the heat and enhancing the umami notes.Riesling: A slightly off-dry Riesling pairs well with the spicy and tangy sauce, as its crisp acidity and touch of sweetness help to cool the palate and highlight the dish's complex flavors.Try a chilled sparkling water with a splash of lime or a lightly sweetened iced green tea to refresh the palate and complement the spicy, tangy flavors of the dish without alcohol.Estimated ingredient cost: USD 3.50 per serving, excluding optional sides and drinks. Local prices vary.Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on 2 pounds of boneless skinless chicken breasts, combined with the specified amounts of sauces and seasonings, served with white rice. Serving size is one-quarter of the total recipe. Assumes typical commercial brands for ketchup, chili sauce, soy sauce, and hot sauce. Rice is cooked white rice without added fat or salt. Optional sides and drinks are excluded.
This Manchurian-Style Chicken recipe combines simple, accessible ingredients to create a dish bursting with flavor. The main protein is boneless, skinless chicken breasts cut into bite-sized pieces, which cook quickly and absorb the sauce well. The sauce itself is a harmonious blend of ketchup and tomato-based chili sauce, providing sweetness and a mild heat. Soy sauce and rice vinegar add umami and tang, while hot sauce and cayenne pepper bring a spicy kick. Garlic powder contributes a savory depth, and vegetable oil helps meld the flavors and prevent sticking during cooking. Fresh scallions add a mild onion flavor and a fresh, crisp texture when sprinkled on top. This combination results in a sweet, spicy, and umami-rich sauce that clings to tender chicken pieces, making it a satisfying and flavorful meal. The use of an air fryer to cook the chicken in the sauce is a modern twist that speeds up cooking and reduces cleanup. The ketchup and tomato-based chili sauce in this recipe not only provide sweetness and heat but also contribute to the sauce's thick, glossy texture that clings well to the chicken pieces. The balance between the acidity of the rice vinegar and the saltiness of the soy sauce creates a complex flavor profile that enhances the natural taste of the chicken without overpowering it. The garlic powder is a convenient way to infuse a consistent savory note throughout the dish, complementing the spicy elements from the cayenne and hot sauce. Vegetable oil plays a subtle but important role by helping to distribute the flavors evenly and preventing the chicken from sticking to the pan during air frying. The choice of boneless, skinless chicken breasts ensures lean protein with a tender texture that cooks quickly and uniformly. Cutting the chicken into 1-inch pieces maximizes surface area for the sauce to coat, allowing each bite to be flavorful. The fresh scallions added both before and after cooking introduce a contrasting crispness and a mild onion aroma that lightens the richness of the sauce. This layering of fresh and cooked scallions adds depth to the overall eating experience, making the dish more dynamic. The combination of spices and sauces in this recipe is designed to create a harmonious balance between sweet, sour, salty, and spicy elements. The cayenne pepper adds a dry heat that complements the wet heat from the hot sauce, while the ketchup and chili sauce provide a subtle sweetness that tempers the spice. This interplay of flavors is characteristic of Manchurian-style dishes, which often blend Chinese and Indian culinary influences. The resulting sauce is thick enough to glaze the chicken, ensuring each piece is flavorful and moist without being overly saucy or runny.
Practical Preparation and Cooking Tips
Preparing this dish is straightforward and efficient, making it ideal for busy weeknights or casual dinners. The chicken is first tossed with the sauce ingredients in a bowl to ensure even coating. Using a 7-inch round cake pan or similar insert allows the chicken and sauce to cook evenly in the air fryer without mess. Cooking at 350°F for about 20 minutes, flipping halfway through, ensures the chicken is cooked through and the sauce thickens into a glaze. The air fryer method is convenient because it combines cooking and sauce reduction in one step, eliminating the need for multiple pans or stovetop monitoring. For best results, use fresh scallions and add most of them to the sauce mixture before cooking, reserving some for garnish. Serving the chicken over cooked white rice helps soak up the flavorful sauce and makes the meal more filling. This recipe requires minimal prep time and equipment, making it accessible for cooks of all skill levels. When tossing the chicken with the sauce ingredients, it’s helpful to use a large bowl to ensure all pieces are evenly coated. This step is crucial for flavor consistency and helps the sauce penetrate the chicken during cooking. Allowing the chicken to marinate briefly, even just 10 to 15 minutes, can enhance the depth of flavor. Using a metal or foil pan insert inside the air fryer prevents sauce drips and makes cleanup easier, while also allowing the heat to circulate evenly around the chicken pieces. Flipping the chicken halfway through cooking is important to promote even browning and ensure the sauce reduces uniformly on all sides. If your air fryer has a basket with holes, using a solid pan insert is essential to prevent sauce from leaking through. Monitoring the chicken towards the end of cooking can help avoid overcooking, as the sauce thickens and the chicken reaches the perfect tender texture. If the sauce isn’t thickening enough, you can remove the chicken and cook the sauce separately on the stovetop for a few minutes to reduce it further. Preparing the rice ahead of time streamlines serving and allows the chicken to be the focus. Using freshly cooked white rice provides a neutral base that absorbs the flavorful sauce well. For a smoother workflow, slice the scallions in advance and keep them refrigerated until ready to garnish. This recipe’s minimal equipment needs and straightforward steps make it accessible for cooks who want a quick yet impressive meal without complicated techniques or long preparation times.
Serving Suggestions and Variations
Manchurian-Style Chicken is a versatile dish that pairs well with a variety of sides and can be adapted to suit different tastes. Serving it over steamed white rice is classic, but brown rice or cauliflower rice are excellent alternatives for added nutrition or lower carbs. To add vegetables, consider stir-frying broccoli, snap peas, or bell peppers to serve alongside or mixed into the chicken. For a different protein texture, chicken thighs can be used instead of breasts, offering a juicier bite. Adjust the heat level by modifying the amount of cayenne and hot sauce to suit your preference. Garnishing with fresh scallions adds brightness and a mild crunch. This dish also works well as a filling for wraps or as a topping for noodles. Its quick preparation and bold flavors make it suitable for casual family dinners, quick weeknight meals, or even small gatherings where you want to impress with minimal effort. To elevate this dish for a more complete meal, consider serving it alongside lightly steamed or stir-fried vegetables such as bok choy, carrots, or green beans. These add color, texture, and nutritional balance to the plate. For a heartier option, mix in cooked noodles instead of rice, tossing them with the chicken and sauce to create a satisfying one-pan meal. Garnishing with toasted sesame seeds or a drizzle of toasted sesame oil can add a nutty aroma and extra dimension to the flavor. If you prefer a milder version, reduce or omit the cayenne pepper and hot sauce, or substitute with a milder chili sauce. For those who enjoy more heat, adding finely chopped fresh chili peppers or a pinch of chili flakes can intensify the spice level. To introduce a smoky note, consider briefly charring the chicken pieces under a broiler after air frying, which adds complexity without altering the core recipe. This Manchurian-Style Chicken also works well as a versatile protein option for meal prepping. Prepare a larger batch and portion it with rice and vegetables for quick lunches or dinners throughout the week. The flavors often deepen after a day in the refrigerator, making leftovers even more delicious. Reheat gently in a microwave or on the stovetop to preserve the sauce’s texture and the chicken’s tenderness. This adaptability makes the recipe practical for busy lifestyles while maintaining its bold, satisfying taste. Browse our airfryer recipes for more ideas. General kitchen guidance is available from the FDA.
Char siu pork is one of my favorite dishes, but the pork belly it’s made with means it’s only a rare indulgence. To make the dish healthier and more weeknight-friendly, I decided to apply the same sticky, savory-sweet glaze to tofu, which transforms the otherwise bland bean curd into umami bombs that are addictive to eat over rice. The glaze is packed with flavor thanks to a mix of soy sauce, honey, sriracha, and Chinese five-spice powder. Glaze pieces of chicken, pork, or your shoe, really, in this sauce, and it will taste wonderful, trust me.
Place the tofu slabs between sheets of paper towels, top with a heavy board or skillet, and let stand for 15 minutes to absorb any excess moisture.
Meanwhile, in a bowl, whisk together the soy sauce, vinegar, honey, hoisin, sriracha, five-spice powder, garlic powder, and black pepper to taste until smooth.
Place the tofu pieces and scallions in a 7-inch round cake pan insert, metal cake pan, or foil pan and pour the sauce over them, turning the tofu to coat in sauce.
Place the pan in the air fryer and cook at 375°F, turning the tofu every 5 minutes, until the sauce is reduced and glazed over the tofu and scallions, about 18 minutes.
Remove the pan from the air fryer and serve the tofu and scallions hot over rice.
Notes & Wine Advice
No pan insert?
If you don’t want to use the pan insert, you can still make this tofu. Simply brush the tofu pieces with the sauce every 5 minutes, flipping them before you brush, until done. You will have some glaze left over, and the tofu won’t have as intense a flavor as if it had been cooked in the sauce, but it’ll still be glazed and sticky.
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