Ingredients:

  • 1.5 lbs boneless chicken thighs or breast, cut into 1-inch cubes
  • 1/2 cup cornflour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp five-spice powder
  • 2 tbsp neutral oil spray
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 medium white onion, diced small
  • 2 red chilies, thinly sliced
  • 1 tsp Szechuan peppercorns, toasted and crushed
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 2 stalks spring onions, chopped

Instructions:

  1. In a large bowl, toss the chicken cubes with cornflour, salt, black pepper, and five-spice powder until a thin, matte film forms on the meat; shake off any excess powder.
  2. Preheat the air fryer to 400°F (200°C). Arrange the chicken in a single layer in the basket and spray the tops generously with oil until no white powder is visible.
  3. Cook for 10 minutes, shake the basket, spray the other side, and cook for another 8-10 minutes until mahogany-colored and sizzling.
  4. While the chicken rests for 2 minutes, heat vegetable oil in a small pan over medium heat. Sauté the onion and chilies until softened, then add garlic and Szechuan peppercorns for 30 seconds until aromatic.
  5. Toss the crispy chicken and spring onions into the pan, coating every piece in the seasoned oil for 1 minute.