Air fryer recipe · Mains
Thai Basil Chicken Dry
Minced chicken with garlic, chilli and Thai basil, air fried until dry and crisp.
- 15 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 105kcal
- 17.8 gprotein
- 3.1 gcarbs
- 2.6 gfat
- 0.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- minced chicken500 g
- garlic4 cloves chopped
- red chilli2 chopped
- soy sauce2 tbsp
- oyster sauce1 tbsp
- Thai basil leaves1 cup
- red bell pepper1 diced
Method
Season the mince
Mix the minced chicken with the chopped garlic, chilli, soy sauce and oyster sauce until well combined. Seasoning the raw mince right through means every bit carries flavour, not just the surface.
Spread in a pan
Press the seasoned mince into a thin, even layer in an air fryer safe pan, breaking up any large clumps. A thin layer cooks through quickly and browns rather than stewing in a wet heap.
Air fry, breaking it up
Air fry at 200°C for 10 min, then remove and break the mince apart with a fork, mixing in the diced bell pepper. Breaking it up now gives more surface to crisp and lets the pepper cook.
Finish until dry and crisp
Return to the air fryer at 200°C for 5 min, until the mince is dry with crisp edges. Stir in the Thai basil leaves off the heat until wilted. The chicken is done when no pink remains and it reaches 74°C.
