Air fryer recipe · Mains
Garlic Pepper Chicken
Chunky chicken bites crisp up in the air fryer under plenty of cracked pepper and garlic. A dry, punchy weeknight plate.
- 32 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 120kcal
- 14.1 gprotein
- 10.6 gcarbs
- 2.6 gfat
- 1.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken thigh400 g, boneless, cubed
- cornflour3 tbsp
- soy sauce1.5 tbsp
- garlic8 cloves, minced
- black pepper1.5 tbsp, freshly cracked
- capsicum1, cubed
- onion1, cut into petals
- spring onion2 tbsp, chopped
Method
Marinate
Toss the chicken cubes with the soy sauce, half the garlic and half the black pepper, then rest for 15 minutes. This short soak seasons the meat and the soy adds a savoury depth, while the salt in it helps the cornflour coat grip later on.
Coat
Coat the marinated chicken in the cornflour until every piece is evenly and thickly dusted. A dry, complete coating is what crisps up into a light, crunchy shell in the air fryer, so shake off any damp, clumpy patches.
First air-fry
Air-fry at 200°C for 15 minutes, shaking the basket twice so the pieces crisp on all sides. Cooking them dry and hard first builds the crunchy base that holds up once you toss the vegetables through at the end.
Toss and finish
Toss the crisp chicken with the rest of the garlic and pepper, the capsicum and the onion, then air-fry at 200°C for 4 min, shaking once. It is done when the juices run clear, the inside reads 74°C and the pepper smells fragrant. Scatter over spring onion.
