Chicken recipes

Chicken recipes

Fried chicken with chilli-and-lime seasoning

40 minutes

Chicken recipes

Tuscan chicken with creamy mash and burnt butter sage

60 minutes

Chicken breast

3-ingredient peri-peri chicken livers

10 minutes

Chicken recipes

BBQ-pineapple chicken wings and slaw

45 minutes

Chicken breast

Chicken nuggets and chips

12 minutes

Air-fryer Thai sticky chicken thighs

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

4 large skin-on bone-in chicken thighs
3 T sweet chilli sauce
2 T sriracha sauce
1 heaped t garlic and ginger paste
2 T fish sauce
juice of ½ lime
1 T oil
steamed basmati rice, to serve
steamed pak choi, to serve
lime wedges, to garnish
coriander leaves, to garnish
chilli flakes, to garnish

Method

1. Preheat the air fryer to 180°C.

2. Put all the ingredients in a bowl and mix well until the chicken is fully coated. Place skin side down on a rack inside your air fryer drawer and cook for 15 minutes. Turn the chicken over and, if you have any marinade left over, use it to baste the thighs.

3. Cook for a further 10 minutes, until the chicken is cooked through (pierce the thighs with a knife; the juices should run clear with no sign of pink) and the skin is crispy.

4. Serve on a bed of steamed basmati rice with some pak choi and garnish with lime wedges, coriander leaves and chilli flakes.

Adapted with permission from ‘Cook Smart: Air Fryer' by Dean Edwards. The book is published by Octopus Publishing and distributed by Jonathan Ball Publishers.

Find more air-fryer recipes here.

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Air-fryer Thai sticky chicken thighs

Air-fryer Thai sticky chicken thighs

Ingredients

Method