Chicken recipes — from crispy air-fried wings to schnitzel and popcorn chicken.
Crispy rice chicken bowl: toss cooled rice with teriyaki, chili and sesame oil and bake until crunchy, then toss with chicken, red cabbage, cucumber, herbs and a peanut sesame-ginger dressing.
Ultimate sticky chicken wings: brine split wings until juicy, coat in a tangy yogurt, tomato, sriracha and mustard sauce, then bake at 180°C until golden, glossy and falling off the bone.
Viral air-fryer chicken wings: season in the bag, stand the wings vertically on a rack to crisp at 180°C, then toss in a honey, ketchup, soy and garlic glaze. Sweet, sticky, garlicky and deeply crunchy.
Air-fried chicken nuggets: dip chunky chicken pieces in ketchup (it sticks like egg and adds tang), coat in panko, and air-fry at 180°C until crunchy and cooked through. All the crunch, none of the oil.
Crispy air-fryer schnitzel: pound a pork or veal cutlet thin, brush with soy sauce, bread it in flour, egg and panko, then air-fry at 180°C until golden and crunchy. Serve with lemon and a tangy mayo.
KFC-style popcorn chicken: toss bite-size chicken in egg, then a smoky herb-and-spice flour, and air-fry at 200°C for 15 minutes until crunchy outside and juicy inside. A homemade copycat with no deep-frying.