Description
This Air Fryer Salt and Pepper Chicken recipe delivers crispy, flavorful chicken bites seasoned with a fragrant mix of white pepper, five-spice, and garlic-ginger marinade. Quick to prepare and cook, it offers a healthier alternative to deep-fried chicken with the convenience of the air fryer, perfect for a tasty appetizer or snack that’s gluten-free and irresistibly crispy.
Ingredients
Chicken and Marinade
- 1 lb boneless skinless chicken thighs, cut into 1-inch (2 cm) pieces (or breasts)
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely grated
- 1 tablespoon finely grated ginger
- 1 teaspoon brown sugar (or regular sugar)
- 1/2 teaspoon salt
Coating
- 1/2 cup cornstarch
- Oil spray
Spice Mix
- 2 teaspoons white pepper powder
- 1 teaspoon salt
- 1/2 teaspoon brown sugar (or regular sugar)
- 1/8 teaspoon five-spice powder
Garnish (Optional)
- 1 small batch basil, sliced (or nori sheets)
- Lemon wedges
- Sliced hot peppers of your choice (jalapeno, Asian red long pepper, Bird eye chile, etc.)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with vegetable oil, grated garlic, grated ginger, brown sugar, and salt. Mix thoroughly to ensure every piece is coated. Cover and let it marinate for at least 30 minutes at room temperature or refrigerate overnight for deeper flavor.
- Prepare the Spice Mix: In a small bowl, mix together white pepper powder, salt, brown sugar, and five-spice powder. Set aside. This mixture can be adjusted later based on your taste preferences.
- Coat the Chicken: When ready to cook, gradually add the cornstarch to the marinated chicken, a few tablespoons at a time. Stir gently to coat all pieces evenly with cornstarch, ensuring there are no clumps left.
- Arrange in Air Fryer: Place the coated chicken pieces in the air fryer basket or tray in a single layer without overlapping. Cook in batches if necessary to avoid crowding. Spray the chicken generously with oil spray to eliminate any dry cornstarch on the surface.
- Initial Air Fry: Set the air fryer to 350°F (176°C) and cook the chicken for 10 minutes. This allows the chicken to cook through and start crisping on the outside.
- Flip and Increase Temperature: Remove the chicken, flip each piece to ensure even cooking, and spray again with oil. Increase the air fryer temperature to 400°F (200°C) and cook for an additional 5 minutes or until the chicken turns golden brown and extra crispy.
- Toss with Spice Mix: Transfer the cooked chicken to a large bowl. Sprinkle half of the prepared spice mix over the chicken and gently toss with tongs to coat evenly. Taste and add more spice mix if desired for stronger seasoning.
- Garnish and Serve: Add the sliced basil and sliced chili peppers to the chicken for freshness and a spicy kick. Serve hot with lemon wedges on the side for squeezing over. Perfect as a flavorful appetizer or snack.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, though thighs remain juicier.
- The spice mix quantity makes more than needed; adjust the amount to your taste.
- If you don’t have an air fryer, this recipe can be adapted for oven baking at 425°F until crispy.
- Using basil or nori sheets as garnish adds an aromatic dimension, but both are optional.
- For best results, avoid overcrowding the air fryer basket to ensure crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
