Crispy Honey Chili Chicken

4.72 from 14 votes

Meet your new favorite healthier just as tasty as take-out Crispy Honey Chili Chicken! It’s chunks of crispy perfectly air-fried chicken and stir-fried fresh veggies tossed together in an incredible homemade spicy sweet chili sauce. This quick and easy recipe is super simple, bursting with flavor, and sure to impress!

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Lunch

Cuisine: Asian

Servings:

Calories: 389kcal

Author: Joanna Cismaru

Ingredients

Chicken

1 pound chicken breast boneless and skinless, cut into ½ inch thin strips
1 tablespoon soy sauce low sodium
1 teaspoon sesame oil
1 clove garlic minced
1 egg white beaten
1 cup cornstarch

Chili Sauce

2 tablespoons Sriracha sauce
¼ cup soy sauce low sodium
¼ cup honey
1 tablespoon lime juice
2 tablespoons ketchup
2 cloves garlic minced

Stir Fry

2 teaspoons vegetable oil
1 medium onion sliced
1 medium red bell pepper cut into 1 inch pieces
1 cup green beans ends trimmed and cut in half
2 red chilies sliced

US Customary - Metric

Instructions

Marinate Chicken

In a medium bowl add the chicken breast pieces, soy sauce, sesame oil, garlic and toss everything well. Marinate for 10 minutes.
Add the egg white to the chicken and toss. Sprinkle the cornstarch over the chicken and toss well making sure each piece of chicken is fully coated.

Cook The Chicken

Add the chicken pieces to the air fryer basket, spread out evenly. Lightly spray with cooking spray. Air fry for 10 minutes at 400°F, shaking the basket halfway through. The chicken should be browned and crispy.

Make The Sauce

In a small bowl whisk all the sauce ingredients together well.

Make The Stir Fry

Add the vegetable oil to a large wok or skillet and heat over medium heat. Add the onion, bell peppers and sauté for about 2 minutes. Add the green beans and cook for another 2 minutes until tender.
Stir in the red chilies. Add the cooked chicken and prepared sauce and toss everything well together. Remove from heat and serve over rice.

Notes

Use the cornstarch. For a proper crispy texture, you must toss the chicken pieces with cornstarch before air frying. You can also use arrowroot powder if you prefer.
Remove the chili seeds. To make the dish a little less spicy, remove the seeds from the red chilis. Yet, if you like spicy leave them in or even add more chilis.
Temp the fish. To ensure that chicken is fully cooked before eating you can use an instant-read digital thermometer to make sure that it has reached an internal temperature of at least 165°F (74°C).
Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container.

Nutrition