Air fryer recipe · Mains
Chilli Chicken Sub
Crisp chilli chicken piled into a sub roll and baked until lightly toasted.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 110kcal
- 11.5 gprotein
- 5.9 gcarbs
- 4.7 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast250 g
- cornflour2 tbsp
- soy sauce1 tbsp
- garlic1 tbsp chopped
- capsicum1 small
- onion1 small
- sub rolls2 pieces
- cheese60 g
Method
Coat the chicken
Cut the chicken into small strips and toss them with the cornflour and soy sauce until evenly coated. The cornflour dries the surface and crisps up in the heat, so the strips brown instead of turning soft and pale.
Air fry the chicken
Place the coated chicken in the basket in a single layer. Air fry at 190°C for 10 minutes, shaking once, until the centre reaches 74°C and the juices run clear. A single layer lets every strip crisp evenly.
Toss with vegetables
Heat a pan with the garlic, capsicum and onion for 2 minutes, then add the air-fried chicken and toss well. A quick, high toss keeps the veg crunchy and coats the crisp strips without making them go soggy.
Fill the sub rolls
Slice the sub rolls open along the top and fill them with the chilli chicken. Top with the cheese while the filling is hot so it begins to soften and melt into the mixture before the rolls go in.
Toast in the air fryer
Place the filled subs in the basket and air fry at 180°C for 4 min until the cheese melts and the roll turns lightly crisp. Keep them upright so the filling stays in and the top toasts without spilling.
