Chicken breast strips with a light, crispy coating and no deep frying. The trick is a simple batter of one egg and two spoons of starch. It clings to the marinated chicken and turns crisp in the air fryer. A sprinkle of chili and cumin at the end gives them the flavour of street-stall skewers.
Crispy Air Fryer Chicken Breast Strips
Chicken strips marinated in soy sauce, cooking wine, oil and black pepper, coated in egg and starch, air fried at 180°C for 20 minutes.
Ingredients
Method
- Cut the chicken breast into strips.
- Add one spoon of soy sauce, one spoon of cooking wine, one spoon of oil and half a spoon of black pepper.
- Add a small amount of salt and mix well. Marinate for 30 minutes.
- Crack an egg into a bowl, add two spoons of starch and mix into a batter.
- Pour the batter over the marinated chicken and mix well.
- Lay the strips flat in the air fryer and cook at 180°C (356°F) for 20 minutes.
- Turn them over every 5 minutes.
- Sprinkle with crushed chili powder and cumin before serving.
Video
Notes
The video measures with an ordinary spoon rather than a measuring spoon. A tablespoon is a fair stand-in.
Lay the strips flat in one layer, not piled up, so the batter crisps on every side.
Tips
- Cut the strips about the same thickness so they’re done at the same time.
- Lay them flat in the basket with a little space between them.
- Turn every 5 minutes. Four turns in 20 minutes keeps them evenly golden.
Dips that go with them
Ketchup, garlic mayonnaise, sweet chili sauce or plain yogurt with a little lemon and salt.
Questions people ask
How do I make chicken strips crispy in the air fryer?
Coat them in a thin egg and starch batter and lay them flat in a single layer. Turning them every 5 minutes crisps every side.
Can I use flour instead of starch?
Cornstarch or potato starch gives the crispest coating. Flour works but comes out softer.
