Air Fryer Chili Chicken (Printable Version)
Brussels sprouts and chicken mix in a lively chili glaze—it’s fast, well-rounded, and totally tasty.
# Everything You’ll Need:
→ Protein
01 -
2 chicken breasts, boneless and skinless (about 450g)
→ Vegetables
02 -
2 cups Brussels sprouts, cut in half and ends removed
→ Sauce and Flavorings
03 -
2 tablespoons sweet chili sauce
04 -
1 tablespoon olive oil
05 -
1 tablespoon soy sauce
06 -
1 tablespoon rice vinegar
07 -
1 teaspoon honey (totally optional if you want it sweeter)
08 -
1 teaspoon ground ginger
09 -
1 teaspoon garlic powder
10 -
Cracked black pepper, as much as you like
11 -
Salt, add to taste
# Steps to Cook:
01 -
Leave the chicken to chill for a few minutes, then slice it up going against the grain. Dish it up with the crispy Brussels sprouts and pour any leftover juices on top for a bonus hit of flavor.
02 -
After your chicken is nearly there or done, toss in the Brussels sprouts. Cook them for 8 to 10 minutes, making sure to give the basket a good shake midway so they crisp up all over.
03 -
While the chicken's in the air fryer, throw the Brussels sprouts in a bowl with some olive oil, salt, and pepper, and mix them all up.
04 -
Lay those sauced chicken breasts flat in the air fryer basket. Let them go for 12 to 15 minutes, flipping once in the middle, until they're golden and the inside reads 74°C.
05 -
Dry off the chicken, sprinkle with salt and pepper, then dunk each piece completely into your sauce combo.
06 -
Grab a bowl and stir together olive oil, soy sauce, sweet chili sauce, rice vinegar, the ginger, the garlic powder, and add honey if you want it sweeter. Set it off to the side.
07 -
Switch your air fryer to 190°C to preheat while you get everything else sorted.
# Extra Suggestions:
01 -
If you’re feeding more folks, you can double up the ingredients but make sure not to crowd the air fryer so everything gets that good caramelized texture.
02 -
You can swap in boneless thighs, pork tenderloin, or even tofu if you want—just keep an eye on the cook time.
03 -
Want more of a kick? Stir in some red chili flakes or a squirt of sriracha with the sauce.
04 -
Brussels sprouts are fine prepped ahead of time—just keep them in the fridge until you’re ready.