Salt and Pepper Chicken
Crispy air-fried chicken thighs seasoned with Sichuan pepper, Chinese five spice and chilli, then tossed with pak choy, spring onions and red capsicum. A quick Chinese-inspired chicken dinner with plenty of spice and fresh vegetables.
Equipment
- Bowl, large
- Knife
- Tongs
Ingredients
- 1 red capsicum roughly chopped
- 1 tablespoon Chinese five spice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 tablespoon soy sauce for serving
- 2 red chillies finely chopped
- 2 tablespoons cornflour
- 2 tablespoons honey
- 4 pak choy leaves separated
- 400 g chicken thighs boneless and skinless, roughly chopped
- 6 spring onions 4 roughly chopped and 2 sliced diagonally
- Black pepper freshly ground, to taste
- Cooking spray for greasing
- Sea salt flakes to taste
- Sichuan pepper crushed, ½ teaspoon plus extra for serving
Instructions
- Preheat the air fryer to 200°C.
- Combine the chicken, cornflour, ½ teaspoon sea salt flakes, Sichuan pepper and Chinese five spice in a large bowl. Toss until the chicken is evenly coated.
- Transfer the chicken to the air fryer basket. Cook for 5 minutes or until cooked through, then set aside.
- Toss the chilli, red capsicum and roughly chopped spring onion with the olive oil.
- Place the vegetables in the air fryer basket and cook for 10 minutes.
- Add the pak choy leaves and cook for a further 5 minutes.
- Return the chicken to the air fryer basket with the vegetables. Add the honey and cooking wine, then toss to combine and cook for another 2 minutes.
- Scatter with the sliced spring onion and serve immediately with rice and soy sauce.
Notes & Wine Advice
Serving Suggestions
Serve the Salt and Pepper Chicken immediately while the chicken is hot and the vegetables still have some texture. Steamed Rice makes an ideal accompaniment and helps balance the chilli and Sichuan pepper. Serve extra soy sauce at the table if desired.Recipe Notes
Cut the chicken thighs into similarly sized pieces so they cook evenly. The cornflour creates a light coating that becomes crisp in the Airfryer. Avoid overcrowding the basket because good air circulation is important for browning. Sichuan pepper has a distinctive citrusy flavour and produces its characteristic tingling sensation rather than simply adding chilli heat. Add extra only after tasting the finished dish.Variations
Reduce the amount of fresh chilli for a milder version or add more for additional heat. Other quick-cooking Vegetables can be added, although they should be cut into pieces that will cook in approximately the same time.Storage Advice
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in the air fryer until piping hot. The chicken coating will be crisper when reheated in the air fryer rather than in a microwave.Wine Advice
A dry Riesling is particularly suitable with Sichuan pepper and fresh chilli because its freshness balances the heat and aromatic spices. A Sauvignon Blanc is another good option, especially when the dish is served with plenty of pak choy and spring onion.Nutrition values
Serving: 245 gr | Calories: 330 kcal | Carbohydrates: 27 g | Protein: 27 g | Fat: 14 g | Saturated Fat: 3 g | Sodium: 690 mg | Sugar: 15 g