Air Fryer Salt and Pepper Chicken – SUPER CRISPY!

Air Fryer Salt and Pepper Chicken – SUPER CRISPY!

This Salt and Pepper Air Fryer Chicken will quickly become your new favorite dish.

This is incredibly simple. As I can attest, the outcome is MUCH BETTER than if I had deep-fried the chicken pieces in oil. It’s far more consistent, less disorganized, and just as rapid.


  1. 300g of chicken thighs, cut into little pieces
  2. One teaspoon finely chopped ginger
  3. One teaspoon finely chopped garlic
  4. One-fourth teaspoon salt
  5. 1/4 teaspoon white pepper
  6. One-half teaspoon sugar
  7. 3–4 tablespoons cornstarch, or just enough to cover
  8. two curry leaf (or basil) stalks
  9. One or two stalks of bird’s eye chilies, optional
  10. oil mist
  11. Powdered Seasoning
  12. Half a teaspoon of salt
  13. A half-tsp white pepper
  14. 1/4 tsp powdered five spice


  • Dice the chicken into small pieces. Add sugar, salt, pepper, and grated ginger and garlic to the marinade. Let it marinate for half an hour or let it overnight.
  • When cooking time comes, put the curry leaves and bird’s eye chilies (if using) in the air fryer first. Cook at 180 degrees Celsius, or 350 degrees Fahrenheit, for 5 minutes, or until crispy. From the air fryer, remove.
  • Add cornstarch to the marinated chicken and toss to coat. Add cornstarch to the chicken little by bit and mix until the chicken is completely covered.
  • The air fryer needs a rack added. Should your air fryer lack a rack, you will have to go back midway through to turn the chicken over for uniform grilling. Arrange the chicken on the rack in a single layer. Apply a cooking oil spray.
  • Place the chicken back in the oven and cook for a further 15 to 20 minutes, or until the outside is crispy and the chicken is done. If there is no rack included with your air fryer, be sure to flip halfway through.
  • Prepare the spice powder while the chicken is cooking. Mix five spice powder, white pepper, and salt together.
  • After the chicken is fully cooked, transfer it to a bowl and top it with the spice blend. To mix, toss. After that, add the curry leaves and mix lightly so as not to break up the crispy leaves too much. Serve right away!


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