Crispy Shredded Salt and Pepper Chilli Chicken: A Spicy, Crunchy Favourite
Bring the flavours of your favourite takeaway home with Crispy Shredded Salt and Pepper Chilli Chicken, made effortlessly with the Instant Pot or air fryer. This dish combines tender, shredded chicken with a crispy coating, seasoned to perfection with a blend of salt, pepper, and a hint of fiery chilli. It’s a delicious, spicy meal that’s packed with crunch and flavour in every bite.
The key to this dish lies in the balance of textures and spices. The chicken is coated in a light, crispy batter and cooked to golden perfection using the air fryer for a healthier, oil-free result. Tossed with a vibrant mix of sliced chillies, onions, and peppers, the dish offers a zesty and aromatic kick. Whether you’re serving it as a main dish or a sharing platter, this crispy shredded chicken is sure to satisfy any craving for bold, punchy flavours.
Perfect for a quick weeknight meal or an impressive dish to share with friends, Crispy Shredded Salt and Pepper Chilli Chicken is easy to make and even easier to enjoy. Pair it with steamed rice or noodles for a complete meal, or serve it on its own as a tasty, crowd-pleasing appetiser.
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
2 servings
Total Time:
30 minutes
Product:
Vortex Air Fryer
Ingredients
- 400 g Chicken Breasts
- 2 tbsp Salt & Pepper Chilli Seasoning
- 1 bell pepper
- 3 spring onions
- 1 medium brown onion
- 200 g corn flour
- 1 egg
- vegetable oil
- sesame seeds or sliced spring onion
Sauce
- 300 ml ketchup/tomato sauce
- 150 ml light soy sauce
- 2 tbsp Salt & Pepper Chilli Seasoning
- 1 tbsp sesame oil
- 1 tbsp clear honey
- 1 tsp chilli paste
Instructions
- To make the sauce, simply add all of the ingredients to a food processor/ nutribullet and blend together. Place to one side until required.
- Chop the onion and pepper then place to one side.
- Place the chicken breasts onto a chopping board and slice them into thin strips. Transfer the meat to a bowl and season with Salt & Pepper Chilli Rub.
- Beat one egg and transfer it to the bowl that holds the chicken. Mix together by hand to ensure the chicken is well coated.
- Add cornflour to the bowl and toss the chicken through it.
- Preheat the Vortex Air Fry to 180c using the air fry setting and pour 1 tbsp vegetable oil to the basket.
- Lay the chicken strips in the basket and place the onions and peppers on top. Insert the basket and cook for 15 minutes.
- Keep an eye on the chicken and 5 minutes, remove the basket and give the chicken and vegetables a shake. After 15 minutes, pour in the sauce and mix everything together then cook for a further 5 minutes.
- Pour into a bowl, garnish with sliced spring onions and sesame seeds.
- Serve immediately with rice or noodles.