Crispy Honey Chilli Chicken

Name: Crispy Honey Chilli Chicken (Air-Fryer)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb chicken breast, cut into strips; 3 tbsp soy sauce, divided; 1 large egg; 1/2 cup cornflour; 1/2 red bell pepper, sliced; 1/2 green bell pepper, sliced; 1/2 white onion, sliced; 2 cloves garlic, minced; 2 tbsp sriracha; 1 tbsp honey; 2 cups cooked white rice, for serving; 1 tsp black sesame seeds, for garnish

Crispy Honey Chilli Chicken is an air-fried high-protein fakeaway that delivers golden, crunchy chicken strips coated in a balanced sweet and spicy honey-sriracha sauce with sautéed peppers and onions, ready in under 30 minutes.

⚡Air Fryer

🌍Asian 🏷️Honey chili chicken 🏷️Crispy chicken 🏷️Fakeaway 🏷️Takeaway Chicken stir-fry

🏷️

🏷️High-protein

-0:00

sohonutritiononTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by sohonutrition

-0:00

sohonutritiononTikTok

Ingredients

1 lb chicken breast, cut into strips
3 tbsp soy sauce, divided
1 large egg
1/2 cup cornflour
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 white onion, sliced
2 cloves garlic, minced
2 tbsp sriracha
1 tbsp honey
2 cups cooked white rice, for serving
1 tsp black sesame seeds, for garnishoptional

12 Ingredients

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Instructions

1
In a bowl, combine the chicken strips with 1 tbsp of soy sauce and the egg. Mix until well coated.
2
In a separate shallow bowl, add the cornflour. Dredge each piece of marinated chicken in the cornflour, shaking off any excess.
3
Place the coated chicken in a single layer in an air fryer basket. Air fry until golden brown and crispy (e.g., 15-20 minutes at 400°F/200°C).
4
While the chicken is cooking, prepare the sauce. In a small bowl, whisk together the remaining 2 tbsp soy sauce, sriracha, and honey. Set aside.
5
In a large pan or wok over medium-high heat, sauté the sliced bell peppers and onion until slightly softened. Add the minced garlic and cook for another minute until fragrant.
6
Once the chicken is crispy, add it to the pan with the vegetables.
7
Pour the prepared sauce over the chicken and vegetables. Toss everything together until the chicken and vegetables are evenly coated in the sticky sauce.
8
Serve immediately over cooked white rice and garnish with black sesame seeds.

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Tips & Notes

Pro tips

Pat chicken strips dry before coating; excess moisture prevents crispness in the air fryer.
Don't skip the egg wash; it helps the cornflour coating adhere and creates the golden crust.
Toss sauce and vegetables together off-heat, then fold in the hot chicken at the last moment to preserve crispness.
Arrange chicken in a single layer in the air fryer basket without overlap for even cooking and maximum crunch.

Substitutions

Cornflour → cornstarch or potato starch (1:1, same result)
Sriracha → sambal oelek or chilli paste (adjust to taste; sambal is spicier)
Chicken breast → thighs (cooking time may extend by 2–3 minutes; darker meat stays juicier)
Soy sauce → tamari or coconut aminos (for gluten-free)

Storage & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven for 8 minutes or air fryer at 350°F for 5 minutes to restore crispness.

Equipment

air fryer · mixing bowls · shallow dish (for breading station)

Common Questions

Can I make this without an air fryer?

Yes. Shallow-fry the breaded chicken strips in 2–3 tbsp oil over medium-high heat for 3–4 minutes per side until golden, then toss with the sauce.

How do I prevent the chicken from drying out?

Cut chicken into uniform strips (about 1 inch wide) and don't overcrowd the air fryer basket. Cook at 400°F for 12–15 minutes; internal temp should reach 165°F.

Can I prep this ahead of time?

Coat and refrigerate the raw breaded chicken strips up to 4 hours ahead. Cook fresh when ready. Store leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 8 minutes.