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A close-up of spicy Chilli Chicken in a metal bowl, garnished with fresh green bell peppers, sliced jalapeños, and cilantro.

Spicy Air-Fried Chili Chicken

This crispy, tender Air-Fried Chili Chicken recipe features succulent chicken pieces coated in a spicy, savory sauce with bell peppers and onions, offering a healthier twist on a classic Indo-Chinese favorite.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indo-Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 500 g boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp ginger-garlic paste
  • 1 tsp soy sauce
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 large egg white
  • 1/2 tsp salt
For the Air Fryer Coating
  • 2 tbsp cornstarch
  • 1 tbsp all-purpose flour
  • 1/2 tsp Kashmiri red chili powder for color and mild heat
For the Chili Sauce
  • 2 tbsp cooking oil
  • 1 tbsp finely chopped garlic
  • 1 tbsp finely chopped ginger
  • 2-3 green chilies slit lengthwise, adjust to taste
  • 1 medium onion diced large
  • 1 medium green bell pepper diced large
  • 1 medium red bell pepper diced large
  • 1/2 cup chicken broth or water
  • 2 tbsp soy sauce
  • 1 tbsp red chili sauce like Sriracha or Chinese chili garlic sauce
  • 1 tbsp tomato ketchup
  • 1 tsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish
  • 2 tbsp chopped spring onion greens
  • 1 tsp sesame seeds optional

Equipment

  • Large mixing bowl
  • Air Fryer
  • Large Skillet or Wok
  • Whisk
  • Measuring cups and spoons

Method
 

Marinate the Chicken
  1. Cut chicken thighs into 1-inch pieces. In a large bowl, combine chicken with ginger-garlic paste, soy sauce, black pepper, cornstarch, egg white, and salt. Mix well to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
Prepare Air Fryer Coating
  1. In a separate shallow bowl, whisk together cornstarch, all-purpose flour, and Kashmiri red chili powder.
Air Fry the Chicken
  1. Preheat your air fryer to 375°F (190°C) for 5 minutes.
  2. Working in batches, dredge each marinated chicken piece in the dry coating mix, shaking off excess. Lightly spray the chicken pieces with cooking oil spray.
  3. Arrange coated chicken in a single layer in the air fryer basket, ensuring not to overcrowd. Air fry for 12-15 minutes, flipping halfway through, until golden brown and cooked through (internal temperature 165°F/74°C). Repeat with remaining chicken.
Prepare the Chili Sauce
  1. While chicken is air frying, heat 2 tbsp oil in a large skillet or wok over medium-high heat.
  2. Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
  3. Add diced onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
  4. In a small bowl, whisk together chicken broth, soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and black pepper.
  5. Pour the sauce mixture into the skillet with the vegetables. Bring to a gentle simmer. Taste and add salt if needed (soy sauce already adds saltiness).
  6. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Combine and Serve
  1. Add the air-fried chicken pieces to the thickened chili sauce. Toss gently to coat all the chicken evenly.
  2. Cook for another 1-2 minutes to allow the flavors to meld and the chicken to heat through.
  3. Garnish with chopped spring onion greens and sesame seeds (if using).
  4. Serve hot with fried rice, noodles, or as an appetizer.

Notes

For extra heat, you can add a pinch of red chili flakes to the sauce. To make it vegetarian, substitute chicken with paneer (Indian cheese) or firm tofu, cut into cubes. The crispiness of the air-fried chicken will soften slightly when coated in the sauce. For maximum crispness, toss just before serving. Store leftovers in an airtight container in the refrigerator for up to 2-3 days.