Air fryer recipe · Mains
Dragon Chicken
Thin chicken strips turn crisp in the air fryer, then get tossed in a spicy cashew-chilli coat. A dry, fiery takeaway favourite with no gravy.
- 32 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 135kcal
- 14.6 gprotein
- 8.5 gcarbs
- 4.8 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken breast350 g, cut into thin strips
- cornflour3 tbsp
- egg1
- garlic5 cloves, minced
- dried red chilli6, halved
- cashew nuts3 tbsp, halved
- capsicum1, cut into strips
- red chilli sauce2 tbsp
- soy sauce1 tbsp
- spring onion2 tbsp, chopped
Method
Marinate
Toss the chicken strips with a pinch of salt and pepper, the egg and a spoon of the cornflour, then rest for 10 minutes. The egg and cornflour form a coating that seals in juices and fries up crisp.
Coat and air-fry
Coat the strips in the rest of the cornflour until they are dry and thickly covered. Air fry at 200°C for 13 min, shaking twice, until deep golden and firm. A dry, floury coat is what turns crunchy rather than soft.
Add the aromatics
Toss the dried red chilli and cashews with the crisped chicken and capsicum, then air fry at 200°C for 2 min to lightly toast the cashews and chillies. Adding them late keeps the nuts from scorching and turning bitter.
Toss and finish
Mix the garlic, red chilli sauce and soy sauce into a thick glaze and toss it through everything. Air fry at 200°C for 3 min, shaking once, until the juices run clear, the inside reads 74°C and the glaze turns dry and glossy. Scatter the spring onion on top and serve.
