Hot Honey Chicken with Sweet Potato Chips

by Kate Calder
Star 4.8
    15m prep time
    35m total time
    Easy level
    14 ingredients

If you’re looking for that "fakeaway" vibe without the greasy food coma, this is the one. We’re talking maximum crunch using a literal breakfast cereal and a hot honey glaze that’s basically liquid gold. It’s sweet, it’s spicy, and since the sweet potatoes roast in the same basket as the chicken juices, you’re getting a massive flavor win with barely any cleanup.

Method

Based on 2 servings, adjust as needed.

Step 1

Using a sharp knife, slice the chicken breasts horizontally so it opens out like a book, then continue to slice all the way through into two pieces. Set aside. Cut the sweet potatoes into chips.

Step 2

Crush the cornflakes in a bowl using the end of a rolling pin. Pour out onto a plate and set aside.

Step 3

Spread the flour out on a large plate and mix with a large pinch of salt and a few grinds of pepper. Beat the egg and crushed garlic together in a bowl, then pour out into a shallow bowl.

Step 4

Add the first piece of chicken to the seasoned flour and turn over a couple of times to dust all over. Then dip the chicken into the garlicky egg turning over a few times until completely coated. Finally, add the chicken to the cornflakes, again turning over a few times until completely coated. Set aside and repeat with the remaining chicken.

Step 5

Spray the air fryer’s grill plate with oil. Lay the coated chicken out in a single layer and spray them all over with oil (you may need to use 2 air fryer draws). Cook at 180°C (350°F) for 5 minutes. Turn the pieces over and cook for a further 5 minutes. If you have a spare air fryer basket at this point, jump to step 8 and get the sweet potaot fries cooking before heading back to complete step 6.

Step 6

Meanwhile, to make the hot honey sauce, mix the honey, hot sauce, cider vinegar and the crushed chilli in small bowl.

Step 7

Spoon a little of the saucesover each piece of chicken and cook at 180°C (350°F) for 1 minute. Turn the chicken over and spoon over the remaining sauce. Cook for a further 1 minute and check to see if the chicken is done cooking by making a small cut and checking the fibres are set. Remove the chicken from the air fryer, cover lightly with kitchen foil and leave to rest.

Step 8

Add the sweet potato chips to the air fryer (there’s no need to clean it). Spray all over with oil and sprinkle with salt. Cook at 200°C (400°F) for 14-16 minutes, shaking the basket halfway through cooking.

Step 9

Serve the hot honey chicken with sweet potato chips and a salad dressed with a little vinegar and oil.
  • Ingredients
  • Based on 2 servings
  • 1 Garlic Clove, crushed 1 x Sainsbury's Large Garlic
  • 2 tbsp Runny Honey 1 x Sainsbury's Runny Honey 340g
  • 1 pinch Chilli (Hot Pepper) Flakes 1 x Sainsbury's Crushed Chillies 32g
  • 1 large Skinless, Boneless Chicken Breast, cut in half lengthways 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 2 tbsp Plain Flour 1 x Sainsbury's Plain Flour 500g
  • Maldon Salt to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 Egg 1 x Sainsbury's British Free Range Eggs Medium x6
  • Cooking Oil Spray, for frying 1 x Sainsbury's Olive Oil Spray 200ml
  • 80g Cornflakes 1 x Sainsbury's Cornflakes Cereal 500g
  • 1 tbsp Hot Sauce 1 x Encona West Indian Hot Pepper Sauce 142ml
  • 0.5 tsp Cider Vinegar 1 x Sainsbury's Cider Vinegar 500ml
  • 350g Sweet Potatoes, cut into 1–2 cm thick chips 2 x Sainsbury's Sweet Potatoes Loose
  • Ground Black Pepper, to taste 1 x Sainsbury's Black Peppercorn Grinder 50g
  • 0.5 head Butterhead Lettuce, to serve 1 x Sainsbury's Cos Lettuce, Mini Red x2
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