Ingredients
Method
- Preheat the air fryer to 400°F (200°C) for five minutes.
- Cut chicken into bite-sized pieces and season with salt and pepper.
- Beat one egg in a bowl for an egg wash. Dip chicken pieces into the egg wash, then coat with panko breadcrumbs.
- Arrange the coated chicken in a single layer in the air fryer basket. Cook for 10 minutes, or until golden brown and cooked through.
- While the chicken cooks, mix mayonnaise, Sriracha, and honey in a small bowl until smooth.
- Serve the crispy chicken drizzled with the sauce.
Nutrition
Notes
Ingredient Substitution: I often swap chicken breasts for boneless, skinless thighs when I want a juicier bite; they might need an extra minute or two in the air fryer, but they hold up beautifully.
Sauce Variation: Sometimes I like to add a tiny squeeze of fresh lime juice to the sauce; it really brightens things up and cuts through the richness, a little discovery I made one afternoon.
Make-
Ahead Tip: I love making the sauce ahead of time, sometimes even a day before; it gives the flavors a chance to meld even more, and then dinner comes together so quickly.
Common Mistake to Avoid: My biggest tip for air frying anything is to never overcrowd the basket; I learned the hard way that a single layer is crucial for achieving that truly crispy texture we're aiming for here.
Storage Instructions: If I have any leftover chicken, I store it separately from the sauce in airtight containers in the fridge; it stays delicious for up to three days, though the crispiness might mellow a bit.
Serving Suggestion: I often serve this crispy chicken over a bed of fluffy white rice with a sprinkle of chopped green onions; it turns it into a wonderfully satisfying meal.
Equipment Tip