Name: Air Fryer Salt and Pepper Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian
Ingredients: 1 lb boneless chicken thighs (or breasts), cut into bite-sized pieces; 1 tbsp soy sauce (or tamari for gluten-free); 1 tsp sesame oil (optional); 1 tbsp cornstarch; 1 tbsp all-purpose flour (or rice flour); Cooking spray or 1 tbsp oil (for spraying and sautéing); 3 cloves garlic, minced; 2 scallions, chopped; 1 small chili (or 1/2 tsp red pepper flakes), finely sliced; 1/2 tsp ground black pepper; 1/2 tsp salt (adjust to taste)

I love making this Air Fryer Salt and Pepper Chicken when I want something crispy, savory, and packed with bold flavor without deep frying. The chicken turns beautifully golden in the air fryer, and I toss it in a fragrant garlic, chili, and black pepper topping that gives it that classic salt-and-pepper kick. It’s simple, satisfying, and perfect for a quick dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

1 lb boneless chicken thighs (or breasts), cut into bite-sized pieces

1 tbsp soy sauce (or tamari for gluten-free)

1 tsp sesame oil (optional, for extra flavor)

1 tbsp cornstarch (for crispiness)

1 tbsp all-purpose flour (or rice flour)

Cooking spray or a little oil

For the stir-fry topping:

3 cloves garlic, minced

2 scallions, chopped

1 small chili (or ½ tsp red pepper flakes), finely sliced

½ tsp ground black pepper (freshly cracked preferred)

½ tsp salt (adjust to taste)

Directions

Marinate the chicken:

I combine the chicken, soy sauce, sesame oil, and a pinch of pepper in a bowl. I let it marinate for 10–15 minutes to absorb the flavor.

Coat and air fry:

I toss the marinated chicken with cornstarch and flour until evenly coated. Next I preheat the air fryer to 400°F (200°C). I arrange the chicken in a single layer in the basket, making sure not to overcrowd it. I spray it lightly with oil and air fry for 10–12 minutes, shaking halfway through, until golden and crispy.

Make the topping:

I heat a little oil in a small skillet or wok over medium heat. Then I sauté the garlic, scallions, and chili for about 1–2 minutes until fragrant. I add salt and plenty of freshly cracked black pepper, stir, and remove from heat.

Toss and serve:

I toss the crispy chicken in the garlic-pepper mixture or spoon it over the top. I serve it hot with steamed rice or lettuce cups.

Servings and Timing

Servings: 4 servings

Prep time: 15 minutes (including marinating)

Cook time: 12 minutes

Total time: About 27 minutes

Variations

I sometimes use tofu or cauliflower instead of chicken when I want a plant-based option. I like adding thinly sliced onions or bell peppers to the stir-fry topping for extra texture and sweetness. When I want more heat, I use Sichuan peppercorns or increase the amount of chili for a stronger kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I prefer using the air fryer at 350°F for 3–5 minutes to bring back the crispiness. If I use a microwave, I heat it in short intervals, although the coating won’t stay as crispy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use chicken breasts when I want a leaner option. I make sure not to overcook them so they stay juicy.

How do I make this gluten-free?

I substitute tamari for soy sauce and use rice flour instead of all-purpose flour.

Can I prepare the chicken ahead of time?

I marinate the chicken a few hours in advance and keep it refrigerated. I coat and air fry it just before serving for the best texture.

Why isn’t my chicken crispy?

I make sure not to overcrowd the air fryer basket and always cook in a single layer. I also lightly spray the chicken with oil to help it crisp up.

Can I freeze leftovers?

I can freeze cooked chicken in an airtight container for up to 2 months. I reheat it in the air fryer straight from frozen until heated through and crispy again.

Conclusion

I find this Air Fryer Salt and Pepper Chicken incredibly satisfying because it delivers bold flavor and crisp texture with minimal effort. It’s one of my favorite quick meals when I want something comforting, flavorful, and better than takeout.

📖 Recipe:

Air Fryer Salt and Pepper Chicken

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Author: Sophia
Total Time: 27 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

Crispy, golden air fryer chicken tossed in a bold garlic, chili, and black pepper mixture for a flavorful salt and pepper kick without deep frying.

Ingredients

1 lb boneless chicken thighs (or breasts), cut into bite-sized pieces

1 tbsp soy sauce (or tamari for gluten-free)

1 tsp sesame oil (optional)

1 tbsp cornstarch

1 tbsp all-purpose flour (or rice flour)

Cooking spray or 1 tbsp oil (for spraying and sautéing)

3 cloves garlic, minced

2 scallions, chopped

1 small chili (or 1/2 tsp red pepper flakes), finely sliced

1/2 tsp ground black pepper

1/2 tsp salt (adjust to taste)

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Instructions

In a bowl, combine the chicken, soy sauce, sesame oil, and a pinch of black pepper. Marinate for 10–15 minutes.
Toss the marinated chicken with cornstarch and flour until evenly coated.
Preheat the air fryer to 400°F (200°C).
Arrange the chicken in a single layer in the air fryer basket. Lightly spray with oil.
Air fry for 10–12 minutes, shaking halfway through, until golden and crispy.
Heat a small skillet or wok over medium heat with a little oil. Sauté garlic, scallions, and chili for 1–2 minutes until fragrant.
Add salt and freshly cracked black pepper to the skillet and stir well. Remove from heat.
Toss the crispy chicken with the garlic-pepper mixture or spoon it over the top. Serve hot.