Air Fryer Salt and Pepper Crispy Chicken

• boneless skinless chicken thighs↗400g g

  coarsely chopped

• cornstarch1½ tsp
• Sichuan pepper↗¾ tsp

  ground (or use black pepper)

• Chinese five‑spice1 tsp
• red chili↗1

  finely sliced

• red bell peppers↗2

  coarsely sliced

• green onion↗6

  4 coarsely sliced, 2 diagonally sliced

• olive oil↗1½ tsp
• bok choy↗2

  leaves separated

• honey↗½ tbsp
• Shaoxing rice wine↗1 tbsp
• cooked rice and soy sauce for serving

Step-by-step instructions

1. 1

   Preheat the air fryer to 200 °C. In a large bowl combine the chicken thighs, corn starch, ¾ tsp salt, Szechuan pepper and five‑spice powder. Toss well, shake off excess. Transfer to the air fryer basket and cook for 15 min until the meat is golden and cooked through. Remove and set aside.

2. 2

   In a bowl mix the sliced chili, bell pepper and 4 stalks of green onion with olive oil. Transfer the mixture to the basket and cook for 10 min until the vegetables are tender and slightly browned.

3. 3

   Add the bok‑choy leaves and the remaining 2 stalks of green onion, cook for another 5 min until the leaves wilt.

4. 4

   Return the chicken to the basket, add honey and Shaoxing rice wine, stir quickly. Cook for another 2 min for the sauce to thicken slightly. Serve with boiled rice, drizzled with soy sauce and sprinkled with the remaining green onion.