Ingredients
Units
Scale
- 450 g chicken breasts (cut into strips)
Egg wash
- 2 eggs
- 1 clove garlic (minced)
- 1/4 tsp salt
- Pinch black pepper
Breadcrumbs
- 25 g panko breadcrumbs
- 25 g breadcrumbs
- 2 tbsp Korean chilli powder
- 2 tsp paprika
- 2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- Pinch pepper
Sriracha Mayo
- 55 g mayo
- 1 tbsp sriracha
- 10 g chives
- 2 tsp lime juice
- 1/4 tsp salt
Instructions
Instructions
- Whisk the egg wash ingredients together.
- Mix the breadcrumb ingredients together.
- Arrange the bowls so you can dip the chicken in the egg wash with one hand and move it to the breadcrumb bowl, then cover it with breadcrumb with the other hand. The idea is that you keep one hand dry all the time.
- Fill up the air fryer with your first batch, spray them with a light covering of olive oil and get them going for 11 minutes at 195C. Turn them over halfway through and spray again with olive oil.
- Lay out the second batch on a tray of some kind.
- When you cook the second batch you’ll only need to do them for 10 minutes as the air fryer will be preheated. If you forget this, don’t worry too much, one minute over isn’t going to be a disaster.
- Finely chop the chives and mix all mayo ingredients in a bowl.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 449
- Sugar: 2.7 g
- Sodium: 1374.1 mg
- Fat: 22.4 g
- Carbohydrates: 19.7 g
- Protein: 41.4 g
- Cholesterol: 226.3 mg