All the crispy chicken, with none of the deep frying! Grab your trusty air fryer for this easy-peasy dinner the whole family will love.
Air fryer Lemon Chicken
500g (1 lb) chicken breast fillets, cut into 3cm (just over 1”) pieces
1 tbsp light soy sauce
1 tsp sesame oil
1/3 cup plain (all-purpose) flour
1 egg, lightly whisked
oil spray
spring onion (scallions), thinly sliced, to serve
Lemon sauce
2 tsp peanut oil
1 tbsp julienned fresh ginger
2 garlic cloves, finely chopped
1/2 cup chicken stock
1/4 cup fresh lemon juice
1/4 cup caster (granulated) sugar
1 tbsp Shaoxing wine
1 tbsp light soy sauce
3 tsp cornflour (cornstarch), mixed with 1 tbsp water
- Place the chicken in a bowl with the soy sauce and sesame oil. Stir to combine and set aside.
- Meanwhile, make the lemon sauce. Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. Add the stock, lemon juice, sugar, wine and soy sauce. Simmer for 5 minutes. Add cornflour mixture and simmer, stirring, for 2 minutes or until thickened. Cover and set aside.
- Place the flour and the egg in separate shallow bowls. Working in batches, toss the chicken in the flour, then in the egg and back in the flour to coat.
- Spray an air fryer with oil. Add half of the chicken and spray well with oil. Heat the air fryer to 180°C/350°F. Cook, turning halfway and respraying with oil, for 10 minutes or until cooked through. Transfer to a bowl. Repeat with the remaining chicken.
- Reheat the sauce if necessary. Drizzle the sauce over the chicken and toss until well combined. Sprinkle with spring onion and serve.
