Crispy Air Fryer Salt and Pepper Chicken for Weeknights (Print Version)

Get crispy Air Fryer Salt and Pepper Chicken in minutes! A simple, flavorful weeknight dinner that's super easy and a total crowd-pleaser.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Cantonese
Dietary: Gluten-Free (if using GF cornstarch)

# Ingredients:

→ Chicken & Coating

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-1.5 inch pieces
02 - 2 tbsp cornstarch
03 - 1 tbsp neutral oil (like avocado or grapeseed)

→ Salt & Pepper Seasoning

04 - 1.5 tsp fine sea salt
05 - 1 tsp freshly ground black pepper
06 - 1 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp Sichuan peppercorns, toasted & crushed (optional)

→ Finishing Touches

09 - 2-3 fresh chilies (Serrano or jalapeño), sliced
10 - 2 scallions, sliced

# Instructions:

01 - First things first, let's get that chicken ready! Take your boneless, skinless chicken thighs and pat them *super* dry with paper towels. Seriously, this step is non-negotiable for crispy results. I usually lay them out on a cutting board, pat one side, flip, and pat the other. Then, cut them into bite-sized pieces, about 1 to 1.5 inches. This helps them cook evenly and get crispy all over. I remember rushing this once and ending up with some pieces cooked perfectly and others still a little... pale. Learn from my oops!
02 - In a medium bowl, combine your cornstarch, sea salt, freshly ground black pepper, garlic powder, and onion powder. If you're using Sichuan peppercorns, toast them lightly in a dry pan for a minute or two until fragrant, then crush them (a mortar and pestle works wonders, or a spice grinder if you're fancy like that sometimes). Add them to the bowl. Now, toss the chicken pieces with a drizzle of neutral oil, then sprinkle in the seasoning mix. Make sure every piece is nicely coated. I always get a bit of seasoning on my counter here, but that's just part of the kitchen fun, right?
03 - Time to get that air fryer hot! Preheat it to 375°F (190°C) for about 5 minutes. This step is honestly so important for getting that immediate crisp. I used to skip it, thinking "meh, it'll be fine," but nope! Preheating ensures your chicken starts cooking right away, sealing in juices and getting that beautiful golden exterior. While it's preheating, I usually tidy up my seasoning station – a little bit of calm before the delicious storm!
04 - Arrange the seasoned chicken in a single layer in your preheated air fryer basket, making sure not to overcrowd it. This is where I always have to remind myself to be patient and work in batches. Overcrowding means steam, and steam means soggy chicken, and we are *not* doing soggy chicken today! Cook for 8-10 minutes, flipping halfway through, until the chicken is golden brown and cooked through. It should smell absolutely divine, like a savory, peppery cloud taking over your kitchen.
05 - Once a batch of chicken is done, transfer it to a serving platter. For the last batch, when it's almost done cooking (maybe the last 2-3 minutes), I like to toss in the sliced fresh chilies and a handful of sliced scallions into the air fryer basket with the chicken. This just warms them slightly and allows their flavors to mingle without overcooking them. The kitchen smells spicy and fresh at this point, which is just wonderful. It's a little trick I picked up after realizing raw chilies were a bit too much for some folks.
06 - Gather all your crispy Air Fryer Salt and Pepper Chicken onto a platter. Give it a final sprinkle of fresh scallions and chilies if you like, maybe a tiny extra pinch of sea salt if you're feeling it. It should look beautifully golden, flecked with black pepper and green onions, and smell incredible. Serve immediately! This dish is best enjoyed hot off the press, when that crunch is at its peak. I usually sneak a piece right from the basket – quality control, you know?

# Notes:

01 - Don't overcrowd the air fryer basket; it's a real crisp-killer, I learned that the hard way.
02 - This Air Fryer Salt and Pepper Chicken keeps well in the fridge for a few days, perfect for lunch meal prep.
03 - No chicken thighs? Chicken breast works too, just adjust the cooking time a bit; I usually cut mine smaller.
04 - Serve this Air Fryer Salt and Pepper Chicken with a fresh cucumber salad for a light, refreshing contrast.

# Equipment Needed:

01 - Air fryer
02 - large bowl
03 - tongs

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 20-25g
Total Carbohydrate: 10-15g
Protein: 30-35g

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