Air Fryer Salt and Pepper Chicken Recipe

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Warm & Familiar Air Fryer Salt and Pepper Chicken Recipe

There’s something so comforting about salt and pepper chicken—simple, bold, and satisfying. I remember the first time I made this Air Fryer Salt and Pepper Chicken Recipe; the aroma of fragrant five spice and cracked black pepper filled my kitchen, making it impossible to wait for the first crispy bite. It’s the kind of dish that feels like a warm hug on a plate, easy enough for any weeknight but special enough to impress guests. Using the air fryer transforms this classic, delivering chicken with a perfectly crisp, buttery edge and juicy, tender centers. The magic is in the crunch and how the spices cling to each piece—plus the little bursts of heat from fresh chillies and scallions. Cooking it with you feels like a gentle rhythm: toss, spray, shake, and wait—simple actions that deliver big results. You’ll notice just how much texture and flavor you get without any deep-frying hassle. I love that this recipe is flexible too. Whether you’re feeding picky eaters or flavor adventurers, you can tweak the spice levels or swap out ingredients easily. Let’s walk through it together, step by step, so you nail your first batch—and every batch after.

Ingredient Breakdown

• 5 tbsp cornflour (cornstarch in USA): Creates that crisp, velvety crust without heaviness—an air fryer essential.
• 1 tsp salt: Balances flavors and enhances the chicken’s natural juices.
• 2 tsp black pepper: Freshly cracked for sharp, aromatic heat with every bite.
• 2 tsp Chinese five spice: Adds warm warmth and complexity—think clove, star anise, and cinnamon.
• 500 g (1.1 lb) skinless chicken thigh fillets: Juicy pieces that stay tender under the high heat of the air fryer.
• Spray oil: Keeps the crust golden and perfectly crispy without deep frying.
• 1 large onion: Provides sweet, caramelized contrast after air frying.
• 1 tsp garlic salt: For aromatic depth that complements pepper’s zing.
• 1 tsp black pepper (additional): Boosts the savory punch in the vegetable mix.
• Red and green chillies (finely diced): Fresh heat and vibrant color to awaken the dish.
• 3 spring onions (scallions): Crisp, mild onion flavors and a pop of green freshness at the end.

Before You Start

Mise en place is your friend here—measuring, chopping, and prepping everything upfront makes the whole process smooth and calm. Cut your chicken into uniform pieces for even cooking, and get those onions and chillies ready before firing up the air fryer. Set the temperature to 200°C (400°F) early so it’s nice and hot once your chicken goes in. Trust me, that preheated basket is key to getting the crisp edge you want.

How to Make Air Fryer Salt and Pepper Chicken Recipe

1. Mix the dry coating: In a large bowl, sift together the cornflour, salt, black pepper, and Chinese five spice. This blend is what gives the chicken that beautifully speckled, crackly crust packed with aroma.
2. Toss chicken to coat: Add your quartered chicken thighs to the bowl and gently toss, making sure each piece is fully covered. You want that delicate cornflour coating hugging every edge—it crisps up so nicely in the air fryer.
3. Arrange chicken in air fryer: Place the coated chicken in a single layer in the basket. Crowding will steam the chicken instead of crisping it, so work in batches if you need to.
4. Spray with oil: Lightly spritz the chicken with your spray oil. This little extra bit of fat makes a huge difference to the crust’s color and crunch.
5. Air fry at 200°C/400°F for 20 minutes: Shake the basket twice during cooking to ensure an even golden finish. You’ll see the chicken develop a crackly, buttery texture and hear that satisfying crispness forming.

6. Move cooked chicken to a bowl: This makes room for your veggies to crisp up without overcrowding—the layered flavors are worth the extra step.
7. Add onion, garlic salt, and black pepper to the basket: Toss everything together, then spray lightly again. These onions will soften and caramelize, releasing a sweet and savory base for the dish.
8. Air fry onions for 5 minutes at 200°C/400°F: You’re looking for softened edges with a gentle golden blush and fragrant steam to fill your kitchen—such a welcome sign of flavors coming together.
9. Add chopped chillies: Toss again and air fry for another 2 minutes. Their fresh heat brings bright contrast against the deep spices on the chicken.
10. Then add spring onions and chicken: Toss well and cook for a final 1–2 minutes to warm everything through and marry the flavors. The spring onions add a fresh crunch and pop of color that feels playful and just right.
11. Serve immediately: This Air Fryer Salt and Pepper Chicken Recipe is best enjoyed straight away while the chicken’s crisp edges and tender centers are at their peak.

Flavor Variations for Air Fryer Salt and Pepper Chicken Recipe

• Sweet & spicy glaze: Toss the cooked chicken with a drizzle of honey and a splash of sriracha for a tangy-sweet kick.
• Herb twist: Add fresh chopped cilantro or Thai basil just before serving to brighten and add an aromatic lift.
• Seasonal swap: Use roasted bell peppers or snap peas instead of onions for a crisper, sweeter variation in summer.
• Garlic lover’s: Swap garlic salt for fresh minced garlic tossed in with the chillies for a more pungent, raw garlicky pop.
• Asian fusion: Toss with a splash of soy sauce or tamari in the last minute for richer umami depth.
• Crispy nuts: Top with toasted peanuts or cashews for contrast—adds crunch and a buttery finish.

Storage, Freezer & Reheat Tips

• Refrigerate: Store in an airtight container for up to 3 days. The chicken will remain tender though the crust softens slightly—reheat in the air fryer to crisp it back up.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently in the air fryer or oven.
• Reheating: Always use the air fryer or a hot oven (180°C/350°F) for a few minutes. Avoid microwaving, which makes the crust soggy.
• Meal prep notes: This recipe holds up well for lunchboxes—add fresh scallion slices and chillies right before serving for that fresh pop.

Air Fryer Salt and Pepper Chicken Recipe FAQs

• Can I use chicken breast instead of thigh? Yes, but thighs stay juicier and more forgiving. If using breast, slice thinner and watch cooking closely to avoid dryness.
• Is spray oil necessary? A light spritz encourages crisping without deep frying. You can substitute with a brush of neutral oil like avocado or canola.
• Can I make this gluten-free? Absolutely. Cornflour (cornstarch) is naturally gluten-free—just double-check your five spice blend for additives.
• How spicy is it? The fresh chillies add warmth but aren’t overpowering. Adjust their amount or omit to suit your heat tolerance.
• Can I double the recipe? Yes, but cook chicken in batches to keep that crucial single layer for even crisping.

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