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Crispy salt and pepper chicken with garlic, chilies and scallions in a white bowl

Air Fryer Salt and Pepper Chicken

Cantonese takeout style salt and pepper chicken, air fried until crackly, then tossed in a hot pan with garlic, chilies, and scallions.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Calories: 275
Ingredients Method

Ingredients
  

  • 650 g chicken breast about 1.4 lb, cut into 3 cm pieces
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine or dry sherry, optional
  • 1 egg white
  • 4 tbsp cornstarch
  • 1 tbsp neutral oil plus oil spray for the basket
  • 5 cloves garlic, roughly chopped
  • 2 red or green chilies, sliced jalapeno works
  • 3 scallions, cut into short lengths
  • 0.75 tsp fine salt
  • 0.5 tsp white pepper
  • 0.25 tsp sugar

Method
 

  1. Toss the chicken with the soy sauce, Shaoxing wine, and egg white. Let it sit 10 minutes while you chop the aromatics.
  2. Stir the salt, white pepper, and sugar together in a small bowl. This is the seasoning that makes the dish, so do not skip mixing it in advance.
  3. Add the cornstarch to the chicken and toss until each piece has a thin, slightly wet coating. Spray the air fryer basket with oil, lay the chicken in a single layer, and spray the tops.
  4. Air fry at 200C (400F) for 12 to 14 minutes, shaking the basket once halfway, until golden and crisp at the edges. Cook in two batches if your basket is small.
  5. In the last few minutes, heat the oil in a wok or large skillet over high heat. Fry the garlic until it just turns gold, then add the chilies and scallions for 30 seconds.
  6. Add the hot chicken to the pan, sprinkle the salt and pepper mix over everything, and toss for 30 seconds so each piece picks up garlic and seasoning. Serve immediately.