Ingredients
1 teaspoon paprika
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon salt (use 1 teaspoon if cooking 1.5 lbs of chicken)
1 1/2 teaspoons brown sugar
1 teaspoon cornstarch
2 teaspoons avocado oil (or other high-heat neutral oil)
1 pound boneless, skinless chicken breasts, thinly sliced
Instructions
- Preheat the air fryer to 415°F (or 400°F if your air fryer maxes out there).
- Slice each chicken breast horizontally into 3–4 thin, flat pieces for even cooking and maximum surface flavor.
- In a bowl, combine all spices, brown sugar, and cornstarch. Mix well.
- Pat the chicken dry. Toss with the seasoning mix and oil until well coated.
- Place chicken in a single layer in the air fryer basket or tray. Avoid overcrowding. Cook in batches if needed.
- Air fry for 10 minutes at 415°F (or 11–12 minutes at 400°F), or until the internal temperature reaches 165°F and edges are browned and crisp.
- Let rest briefly, then slice and serve hot. Optional: Serve with gochujang dipping sauce (see Notes).
Notes
- To make a quick gochujang dipping sauce: Mix 1/2 cup mayo, 2 tablespoons gochujang sauce (not paste), 1 clove grated garlic, 1 dash soy sauce, and a splash of rice vinegar. Season with salt and pepper.
- For extra crispiness, ensure the chicken is fully patted dry before seasoning.
- This recipe also works great with chicken tenderloins or boneless chicken thighs.
- If your air fryer only goes to 400°F, extend the cook time by 1–2 minutes and check for doneness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 230
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg
