Crispy air‑fried chicken cubes tossed in a sweet‑spicy honey chilli sauce with garlic, onion and red bell pepper, finished with fresh spring onions and sesame seeds.
Cut the boneless chicken thighs into medium cubes, then place them in a mixing bowl. Add soy sauce, cornflour, ginger‑garlic paste, black pepper, chilli powder and oil. Mix until every piece is evenly coated and let it rest for about 15–20 minutes so the flavors sink in.
Pre‑heat the air fryer to 180 °C. Arrange the marinated chicken cubes in a single layer (use batches if needed). Air‑fry for 10 minutes, flip the pieces, then cook another 7–8 minutes. For extra char, raise the temperature to 200 °C for the final two minutes.
While the chicken finishes, whisk together honey, chilli sauce, soy sauce, vinegar and chilli flakes in a small bowl until smooth.
Heat a pan over medium‑high heat, add oil and quickly stir in the garlic (about 10 seconds). Toss in the onion and red bell pepper, stir‑frying for 2–3 minutes until they retain a slight crunch. Pour the honey‑chilli sauce over the veggies, let it simmer for 30–40 seconds, then add the air‑fried chicken. Toss everything together for 1–2 minutes until the pieces are glossy and sticky.
Finish the dish by scattering chopped spring onions and, if you like, a sprinkle of sesame seeds. Serve immediately while hot and fragrant.
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