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Air Fryer Sweet Chili Chicken

Panko-crusted chicken breast cubes air-fried until crisp, tossed in a simmered sweet chili glaze, served over steamed rice.
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Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1 lb boneless skinless chicken breast
  • Cornstarch
  • Garlic powder
  • Salt
  • Black pepper
  • 2 eggs
  • Panko breadcrumbs
  • Cooking oil spray
For the glaze
  • Sweet chili sauce
  • Soy sauce
  • Rice vinegar
  • Garlic
For serving
  • Steamed rice
  • Green onions
  • Sesame seeds

Equipment

  • air fryer with pull-out basket
  • three shallow dishes
  • parchment-lined tray
  • small saucepan
  • Large bowl

Method
 

  1. Set out all ingredients. Pat the chicken breasts dry with paper towels.
  2. Cut the chicken breast into even 1-inch cubes.
  3. Mince the garlic. Slice the green onions into thin rings.
  4. Set up three shallow dishes: cornstarch mixed with garlic powder, salt, and pepper; beaten egg; panko breadcrumbs. Place a parchment-lined tray at the end.
  5. Roll each cube in seasoned cornstarch, dip in egg, press into panko, and line up on the tray.
  6. Spray the empty air fryer basket with cooking oil. Arrange the cubes in a single layer, spaced apart so air can circulate.
  7. Spray the tops with cooking oil. Cook at 400°F for about 10–12 minutes.
  8. About halfway through, pull the basket partway out and shake to turn the chicken.
  9. Cook until golden-brown and crunchy on all sides, with a broken-open piece showing white, juicy, cooked-through meat with no pink.
  10. While the chicken cooks, simmer the sweet chili sauce, soy sauce, rice vinegar, and garlic in a small saucepan until thick enough to coat a spoon and drip in a slow ribbon.
  11. Place the chicken in a large bowl, pour over the sauce, and fold through gently.
  12. Garnish with green onions and sesame seeds. Serve over steamed rice.

Notes

Cook time: about 10–12 minutes at 400°F
Allergen note (informational): contains egg, soy (soy sauce), and wheat (panko).