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.

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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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.

Do not overcrowd the air fryer basket to ensure maximum crispiness.

For extra heat, add Sichuan peppercorns or additional chili.

Substitute tofu or cauliflower for a vegetarian variation.

Use tamari and rice flour to make the recipe gluten-free.

Reheat leftovers in the air fryer at 350°F for 3–5 minutes for best texture.