Air Fryer Sticky Sesame Chicken

Name: Air Fryer Sticky Sesame Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 tbsp Cornflour; 1.5 tsp Chinese 5 Spice; 300g Chicken Breasts, cut into bite-size chunks; 1 tbsp White Sesame Seeds; 1 Red Chillies, finely diced; 2 tbsp Sweet Chilli Sauce; 1 tbsp Sriracha, add more if you like it really spicy; 2 heads Pak Choi, leaves separated and washed; 2 tbsp Soy Sauce; 1 tsp Onion Granules; 1 Egg, beaten; 3 tbsp Honey; 2 tbsp Garlic and Ginger Paste; 1 tsp Sesame Oil; 220g Cooked Rice; 1 generous spray of Low Calorie Oil Spray; 1 tsp Garlic Granules; 2 Spring Onions, chopped; 1 tsp Rice Wine Vinegar

by Nathan Anthony

Poultry

Dairy Free

4.3

10m prep time

30m total time

Easy level

19 ingredients

Air Fryer Sticky Sesame Chicken recipe by Nathan Anthony

Sticky honey chicken sprinkled with sesame seeds – this is so good and will have you thinking you’re going to town on your calories for the day when, in reality, you aren’t at all. A healthier, lighter way to enjoy a takeaway favourite, this is great with egg noodles and some steamed pak choi.

Method

Based on 2 servings, adjust as needed.

Step 1

Combine the cornflour, 2/3rds of the Chinese five spice, and all of the garlic granules and onion granules in a bowl.

Step 2

Coat the diced chicken in the beaten egg, then in the spiced cornflour mix before popping into a tray that fits in your air fryer. Spray well with the oil spray and air-fry for 14 minutes at 200°C.

Step 3

In a bowl, mix together the sesame oil, soy sauce, honey, sweet chilli sauce, rice wine vinegar, siracha, garlic and ginger puree and the remaining Chinese five spice.

Step 4

When the chicken is cooked, pour the sauce over the chicken and air-fry for a further 2-3 minutes until the sauce thickens, or add the sauce to a small pan to warm over a low heat.

Step 5

Meanwhile, stir-fry the pak choi until just wilted, and heat the cooked rice according to the packet instructions, if using.

Step 6

Once the chicken is cooked and the sauce thickened, serve garnished with the sesame seeds, chopped spring onions and red chillies and serve with the rice and pak choi.

Ingredients
Based on 2 servings

4 tbsp Cornflour 1 x Sainsbury's Cornflour 500g
1.5 tsp Chinese 5 Spice 1 x Sainsbury's Chinese 5 Spice
300g Chicken Breasts, cut into bite-size chunks 1 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
1 tbsp White Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
1 Red Chillies, finely diced 1 x Sainsbury's Red Chillies 65g
2 tbsp Sweet Chilli Sauce 1 x Sainsbury's Sweet Chilli Sauce 330g
1 tbsp Sriracha, add more if you like it really spicy 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
2 heads Pak Choi, leaves separated and washed 1 x Sainsbury's Pak Choi 250g
2 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
1 tsp Onion Granules 1 x Sainsbury's Onion Granules 58g
1 Egg, beaten 1 x Sainsbury's British Free Range Eggs Medium x6
3 tbsp Honey 1 x Sainsbury's Runny Honey 340g
2 tbsp Garlic and Ginger Paste 1 x KTC Minced Garlic & Ginger Paste 210g
1 tsp Sesame Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
220g Cooked Rice 1 x Ben's Original Classic Long Grain Microwave Rice 220g
1 generous spray of Low Calorie Oil Spray 1 x Frylight 1 Cal Olive Oil Cooking Spray 190ml
1 tsp Garlic Granules 1 x Sainsbury's Garlic Granules 58g
2 Spring Onions, chopped 1 x Sainsbury's Spring Onions Bunch 100g
1 tsp Rice Wine Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml