Air Fryer Recipe

Sichuan-Style Crispy Spring Chicken

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4
• Category: Chicken
• Print Recipe

Sichuan-style crispy spring chicken is all about achieving that perfect dry, crackly edge rather than a saucy glaze. The air fryer is ideal for this dish as it quickly dries the coated skin, rendering surface fat while keeping the meat juicy. This method ensures a delightful balance of heat, chilli, and tang in every bite.

Ingredients

• 1 spring chicken or poussin, about 850–950g, jointed into 8–10 pieces
• 1 tbsp light soy sauce
• 1 tbsp Chinkiang black vinegar
• 1 tbsp Shaoxing rice wine
• 1 tbsp Sichuan chilli bean paste, doubanjiang
• 2 tsp runny honey or caster sugar
• 2 garlic cloves, finely grated
• 15g fresh ginger, finely grated
• 1 tsp toasted sesame oil
• 1 tsp fine sea salt
• 1½ tsp whole Sichuan peppercorns, toasted and lightly crushed
• ½ tsp Chinese five-spice powder
• 40g cornflour
• 1 tsp baking powder
• 1½ tbsp neutral oil, such as rapeseed or sunflower
• 1 tsp crushed Sichuan peppercorns
• 1 tsp chilli flakes
• ½ tsp caster sugar
• ¼ tsp fine salt
• sliced spring onions
• lime wedges

Method

1. Pat the chicken very dry with kitchen paper.
2. In a large bowl, mix soy sauce, Chinkiang vinegar, Shaoxing wine, doubanjiang, honey, garlic, ginger, sesame oil, salt, crushed Sichuan peppercorns, and five-spice until smooth.
3. Add the chicken to the marinade, cover, and chill for at least 30 minutes, or up to 4 hours.
4. Take the chicken out of the fridge 20 minutes before cooking.
5. Lift each piece from the marinade, scraping off any thick clumps.
6. Mix cornflour and baking powder in a shallow bowl.
7. Coat the chicken pieces with the flour mixture, then shake off excess.
8. Drizzle the coated chicken with 1½ tbsp neutral oil and rub gently.
9. Preheat the air fryer to 190°C for 3 minutes.
10. Arrange the chicken skin-side up in a single layer in the air fryer basket.
11. Cook at 190°C for 10 minutes, then turn the pieces with tongs.
12. Cook for a further 7 minutes at 190°C, then turn the chicken skin-side up again.
13. Increase to 200°C and cook for 4–6 minutes until the coating is crisp and the thickest piece reaches 74°C at the bone.
14. Mix the finishing Sichuan pepper, chilli flakes, sugar, and salt in a small bowl.
15. Rest the chicken for 5 minutes, then sprinkle over the finishing spice.
16. Serve with spring onions and lime wedges.

Nutrition

Calories: 250

• #sichuan
• #air fryer
• #spicy
• #crispy
• #asian