Crispy Honey Chili Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 pound boneless, skinless chicken breast, sliced into thin strips
02 -
1 tablespoon low-sodium soy sauce
03 -
1 teaspoon sesame oil
04 -
1 garlic clove, finely minced
05 -
1 egg white, lightly beaten
06 -
1 cup cornstarch for coating
→ For the Sweet & Spicy Sauce
07 -
2 tablespoons Sriracha hot sauce
08 -
1/4 cup low-sodium soy sauce
09 -
1/4 cup pure honey
10 -
1 tablespoon fresh lime juice
11 -
2 tablespoons ketchup
12 -
2 garlic cloves, minced
→ For the Vegetable Stir-Fry
13 -
2 teaspoons vegetable oil
14 -
1 medium yellow onion, sliced
15 -
1 medium red bell pepper, cut into chunks
16 -
1 cup fresh green beans, trimmed and halved
17 -
2 fresh red chilies, thinly sliced
# Instructions:
01 -
Combine the chicken strips with soy sauce, sesame oil, and minced garlic in a medium mixing bowl. Toss everything together and let it marinate for about 10 minutes to absorb the flavors.
02 -
Add the beaten egg white to the marinated chicken and mix well. Sprinkle the cornstarch over the chicken pieces and toss thoroughly until every strip is completely coated with a light, even layer.
03 -
Arrange the coated chicken strips in your air fryer basket in a single layer. Give them a light spray with cooking oil and air fry at 400°F for 10 minutes, shaking the basket once halfway through. The chicken should be golden brown and beautifully crispy when done.
04 -
In a small bowl, combine the Sriracha, soy sauce, honey, lime juice, ketchup, and minced garlic. Whisk everything together until you have a smooth, glossy sauce.
05 -
Heat the vegetable oil in a large wok or skillet over medium heat. Add the sliced onion and bell pepper, cooking for about 2 minutes until they start to soften. Toss in the green beans and continue cooking for another 2 minutes until tender-crisp.
06 -
Add the sliced red chilies to the pan, followed by the crispy chicken and the prepared sauce. Toss everything together until well coated and heated through. Remove from heat and serve immediately over steamed rice.
# Notes:
01 -
The cornstarch coating is essential for achieving that perfect crispy texture - don't skip this step! You can substitute arrowroot powder if you prefer.
02 -
For a milder heat level, remove the seeds from the red chilies before slicing. For extra spice lovers, feel free to add more chilies or keep all the seeds.
03 -
Always check that your chicken reaches an internal temperature of 165°F (74°C) before serving to ensure it's fully cooked.
04 -
Store any leftovers in the refrigerator for up to 4 days, or freeze in an airtight container for up to 3 months.