Sticky Honey-Garlic Air Fryer Chicken
There is a particular kind of magic in a sticky, glossy glaze clinging to crisp little nuggets of chicken — and the air fryer gets you there with barely any oil. This is the weeknight dinner my family asks for on repeat: fast, forgiving, and built almost entirely from pantry staples.
The trick is two-stage cooking. First the chicken crisps on its own so it stays golden, then it takes a quick second turn through the glaze so the honey caramelises without burning.
Serve it over steamed rice with a scatter of sesame seeds and spring onion, and you have a takeaway-beating dinner in the time it takes to set the table.
Ingredients
For the chicken
For the glaze
Values are estimated, per serving.
Procedure
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Coat the chicken
Pat the chicken pieces dry, then toss them with the cornflour, salt, pepper and oil until every piece is lightly and evenly coated.
The cornflour is what gives you those crisp, lacquered edges once the glaze hits.
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Air fry until golden
Arrange in a single layer in the basket and air fry at 200°C for 12 minutes, shaking halfway, until deep golden and cooked through.
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Make the glaze
While the chicken cooks, simmer the honey, soy, garlic, rice vinegar and chilli flakes in a small pan until glossy and just syrupy.
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Toss and caramelise
Tip the hot chicken into the glaze and toss to coat, then return to the air fryer for 2 minutes so the honey caramelises and turns sticky.
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Serve
Scatter with sesame seeds and sliced spring onion and serve straight away over steamed rice.
