Ingredients:

  • 400g boneless, skinless chicken thighs, roughly chopped
  • 1½ tsp cornflour (cornstarch)
  • ¾ tsp Szechuan pepper, crushed (or substitute with black pepper)
  • 1 tsp Chinese five-spice powder
  • ¾ tsp salt
  • 1 red chilli, finely chopped
  • 2 red peppers, roughly chopped
  • 6 spring onions (scallions): 4 roughly chopped, 2 sliced on the diagonal
  • 1½ tsp olive oil
  • 2 pak choi, leaves separated
  • ½ tbsp honey
  • 1 tbsp Shaohsing rice wine
  • Cooked rice, to serve
  • Soy sauce, to serve

Instructions:

  1. Preheat the Air Fryer to 200°C (392°F).
  2. In a mixing bowl, combine chicken, cornflour, salt, Szechuan pepper, and five-spice powder. Toss to coat the chicken evenly.
  3. Place the seasoned chicken in the air fryer basket. Cook for 15 minutes or until fully cooked through (internal temperature should reach 75°C/165°F). Remove and set aside.
  4. In another bowl, combine chopped chilli, red peppers, and roughly chopped spring onions with olive oil. Toss to coat.
  5. Add the vegetable mixture to the air fryer basket. Cook for 10 minutes.
  6. Add separated pak choi leaves to the air fryer. Cook for an additional 5 minutes until vegetables are tender.
  7. In a large bowl, mix the chicken, cooked vegetables, honey, and Shaohsing rice wine. Stir to combine.
  8. Return the mixture to the air fryer and cook for 2 more minutes.
  9. Scatter the remaining sliced spring onions over the top, and serve hot with cooked rice and soy sauce.