Chili Chicken

Serves: 4 | Cook Time: ~40 minutes

Ingredients

Chicken (Air-Fried)

• 2 lb boneless skinless chicken thighs, cut bite-size

• 4 tbsp cornstarch

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder (optional)

• 1 tbsp neutral oil (drizzle)

Vegetables (1:1 Filler Ratio)

• 1 large red bell pepper

• 1 large green bell pepper

• 1 large yellow onion

Sauce Base

• 2 tbsp neutral oil

• ½ tsp cumin seeds

• 6 garlic cloves, minced

• 1-inch piece ginger, minced

• 2 green chilies, sliced

• 1 small onion or scallion, chopped

Sauce Mixture

• 4 tbsp soy sauce

• 1½ tbsp vinegar

• 1½ tbsp ketchup

• 1½ tsp sugar

• 2 tsp Kashmiri chili powder

• ¼ tsp turmeric

• ½ tsp garam masala

• 4–5 tbsp water

• 1 tsp cornstarch slurry (optional for thickness)

Garnish: fresh cilantro and green onion slices

Instructions

1. Air-Fry the Chicken

   • Toss chicken with cornstarch, salt, pepper, and (optional) garlic powder. Drizzle oil and mix well.

   • Air-fry at 390 °F for 20 minutes, shaking once halfway through. Set aside.

2. Sear the Vegetables

   • Cut bell peppers and onion into ~1½-inch squares.

   • Sauté in 1 tsp oil over high heat until slightly blistered but still crisp (about 3–5 minutes). Remove and set aside.

3. Build the Sauce

   • In a large pan, heat 2 tbsp oil. Add cumin seeds (10 seconds), then garlic, ginger, and green chilies (30–60 seconds).

   • Add the chopped onion or scallion and cook until softened.

   • Pour in soy sauce, vinegar, ketchup, sugar, Kashmiri chili powder, turmeric, garam masala, and water.

   • Simmer 1–2 minutes until slightly thickened. Add cornstarch slurry if a thicker sauce is desired.

4. Final Toss

   • Return air-fried chicken and seared vegetables to the pan.

   • Stir-fry over high heat 2–3 minutes until everything is glossy and evenly coated.

5. Serve

   • Garnish with cilantro and green onion. Serve hot with plain rice, fried rice, or a low-carb alternative.