The irresistible combination of mildly sweet & mildly spicy in Gochujang spice paste makes these sticky Korean Gochujang chicken wings absolutely addictive and simply unputdownable! Try these at your own risk!
I had shared my Gochujang chicken thighs recipe a few months ago and it went viral instantly! But honestly I knew it would! We have also been making our Gochujang chicken on repeat!
So it is high time now that I share my next favorite recipe using Gochujang so that you can keep relishing this classic Korean paste in maximum ways possible!
Welcome Gochujang chicken wings!
Sticky, sweet, savory & spicy - these Gochujang chicken wings possess all that you desire for in a phenomenal chicken wings recipe!
The best part of my Gochujang chicken wings is that they are made in the air fryer which means making these Gochujang chicken wings is as hassle-free as it can possibly be!
What are Gochujang chicken wings?
Gochujang is a classic Korean condiment that is very commonly used in Korean cooking. It is a fermented red chilli paste containing many other ingredients and sold as a concentrated thick paste in a tub.
Earlier, about 7 to 8 years ago, it was not easily available in India.
I got my first tub of Gochujang long back from my lovely cousin who lives in Malaysia as I have been experimenting with my cooking skills a lot back then (Well, I still do!)!
With the increasing cultural exchanges through social media and people being open to try new things, such authentic cooking ingredients from around the world are being easily found in Indian supermarkets nowadays. Thank God for that!
Now that you understand what Gochujang is, you can quickly make out what Gochujang chicken wings are!
When you coat your chicken wings with this tempting Gochujang paste along with a few other ingredients and air fry them to perfection you get one of the most delicious chicken wings of all time!
If you’ve been looking for a tofu recipe that actually makes you want to eat tofu, this is it. A mix of spice, crunch, and that sweet-salty Indo-Chinese glaze – it’s everything you could want in one bowl.
If you’ve been putting off eating tofu because you’re not sure how to make it taste good, this Kung Pao Tofu recipe is going to change that. Crispy, golden tofu tossed in a glossy, spicy-sweet sauce with peanuts and peppers will turn any skeptic into a fan.
Kung Pao Tofu is the perfect mix of heat, tang, and texture that makes every bite exciting. If you’re feeling inspired to try more, you might also loveSweet Chili Tofu Stir Fry for something sticky and bright, or Soondubu Jjigae (Korean Soft Tofu Stew) for a cozy night-in kind of meal. But first, let’s get into this fiery, flavor-packed Kung Pao Tofu.
Here’s everything you need to bring this bold, spicy-sweet tofu dish together:
Tofu: Firm or extra-firm tofu works best here. It holds its shape and crisps up beautifully in the air fryer or pan
Light and dark soy sauces: Light soy is used in the marinade to add saltiness and umami to the tofu, while both light and dark soy sauces are used in the kung pao sauce to add umami, saltiness, and that authentic Indo-Chinese color
Rice Vinegar: Adds a hint of sourness to the dish
Oyster sauce: Perfect to add a little sweetness and umami. Can be replaced with Hoisin sauce if you are a vegetarian
Honey: Gives the dish a sweet, sticky glaze authentic to Indo-Chinese cooking. Can be replaced with maple syrup too
Corn flour: To coat the tofu evenly and make it crisp
Salt and sugar: For balance and seasoning
Oil: I have used a mix of sunflower oil and toasted sesame oil (for a lovely nutty flavor) for this recipe
Spices: Pepper powder, whole black pepper, dried red chillies, and sichuan pepper for a fiery kick
Aromatics: Garlic, ginger, and spring onion whites for flavor and aroma
Roastes peanuts: For some added crunch and texture
To Finish: Cornflour slurry to thicken the sauce, and a handful of chopped spring onion greens for freshness and color.
Richa’s Top Tips
Use an air fryer: The air fryer makes this recipe a solid winner with less oil, more crunch. Just remember to give the tofu some space in the basket so it cooks evenly.
Don’t skip the prep boil: Briefly boiling tofu in salted water seasons it from the inside and gives it a firmer, bouncier texture that holds up perfectly in the sauce.
Keep the stir-fry quick: Once the sauce hits the pan, everything moves fast. Have your tofu, peanuts, and spring onions ready before you start so nothing burns.
Adjust the heat your way: The spice level is totally flexible, use fewer dried chillies or skip the Sichuan pepper if you prefer mild, or add extra for a fiery kick.
Finish strong: A drizzle of sesame oil right at the end brings out that nutty, restaurant-style flavor and makes everything taste a little extra special.
Frequently Asked Questions
What is Kung Pao flavor like?
Kung Pao flavor is a mix of spicy, tangy, and slightly sweet. It’s got that umami kick from soy sauce and some heat from Sichuan peppers and dried chillies to warm you up without being overwhelming.
What is Kung Pao made of?
Traditional Kung Pao dishes use a combination of chillies, garlic, ginger, peanuts, and a soy-based sauce that’s thickened slightly for that glossy, sticky coating. This tofu version keeps all the same flavors but swaps the chicken for crispy tofu.
Can I make Kung Pao Tofu without an air fryer?
Absolutely. You can pan-fry the tofu in a little oil, the key is to make sure the tofu is well-marinated and cooked until the edges are crisp before tossing it in the sauce.
Is Kung Pao Tofu healthy?
Yes, especially when air-fried! Tofu is high in protein and low in saturated fat, while the dish itself uses minimal oil and plenty of natural flavor from spices and aromatics. Just go easy on the sauce if you’re watching sodium or sugar intake.
Can I make this kung pao tofu recipe vegan?
Absolutely, you can! Simply swap honey with maple syrup and oyster sauce with hoisin sauce for a vegan version.
Storage Tips
Fridge: You can store leftover Kung Pao Tofu in an airtight container for up to 3 days.
Freezer: It’s best to freeze the sauce and tofu separately if possible. The tofu may lose its crispness once thawed but will still taste great when reheated. Store in freezer-safe containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating Tip: If you want to revive that just-cooked crunch, pop the tofu pieces into the air fryer for 3–4 minutes before mixing them back into the reheated sauce.
Avoid: Leaving cooked tofu out at room temperature for more than 2 hours, as the sauce contains soy and sugar, which can spoil quickly in warm conditions.
Serving Ideas
Here are some serving ideas, all of which pair beautifully with the sweet-spicy, nutty flavors of this dish:
Veg Fried Rice: A classic pairing! The mild, savory notes of fried rice balance out the punchy Kung Pao sauce perfectly.
Egg Fried Rice: Adds a little richness and protein for a wholesome, balanced meal.
Garlic Noodles: The garlicky aroma and soft noodles soak up that glossy Kung Pao sauce beautifully.
Crispy Veg Nuggets: Serve them alongside Kung Pao Tofu for a crunchy, crowd-pleasing appetiser combo.
Add a veggie overload: Toss in broccoli florets, zucchini, or snap peas for extra crunch and color. They soak up the Kung Pao sauce beautifully while keeping the dish vibrant and fresh.
Go nuts (in the best way): Swap peanuts with cashews or almonds for a richer bite. Lightly toast them before adding to the stir-fry for a deeper flavor.
Try a protein remix: If you’re not in a tofu mood, swap it with paneer for a more Indian-style version or use tempeh for a chewier texture that still holds up to the sauce.
Make it saucier: If you love extra gravy with your rice or noodles, double the sauce ingredients and add a splash of water or stock while cooking to thin it slightly.
Kung Pao Tofu proves tofu doesn’t have to be bland, it can be bold, satisfying, and genuinely addictive when cooked right. Once you try it, you’ll probably find yourself making it again and again (and maybe even skipping takeout altogether).
If you make this Kung Pao Tofu, don’t forget to tag @my_foodstory on Instagram, I’d love to see your version and how you make it your own!
This kung pao tofu recipe is easily the most delicious way to eat tofu. It's spicy, tangy, sweet, and has is a flavor and texture bomb. This recipe is a total must-try!
2tablespoonssunflower oil or any neutral flavoured oil
1teaspoontoasted sesame oil
4dried red chilliesbroken into 2
1tablespoon+ 1 teaspoon finely chopped garlic
2teaspoonsfinely chopped ginger
4spring onion whitesthinly sliced
1teaspoonsichuan peppercrushed
¼cupgroundnuts roasted and de-skinned
Other
1teaspooncornflour mixed in ¾ cup water to make a slurry
1tablespooncooking oiladditional ¼ cup cooking oil if deep frying
¼cupfinely chopped spring onion greens
Instructions
Prepping tofu
Heat water in a pot with salt and when it boils, add tofu, cook on low for 2 minutes, take off the heat and rest for 5 minutes. Drain water and set aside to cool for 10 minutes. Discard the water.
500 gms tofu, 4 cups water, 1 ¼ teaspoon salt
Marinating tofu
Take tofu in a bowl, add all ingredients listed under marinade, give a good toss and set aside.
Pre-heat air fryer at 180 C. brush the airfryer basket with oil. Place the marinated tofu with some gap between each other and air fry at 180C for 5 minutes, brush oil, DO NOT FLIP and air fry at 190 C for 4 minutes. Air fry them in batches and set aside. It’s important to wait for 4-5 minutes until the fried tofu cools a bit to remove them easily from the basket as they stick to the basket when they are too hot.
1 tablespoon cooking oil
Deep Frying tofu
Heat oil in a wok or kadai and once it’s medium hot, drop the marinated tofu & fry on medium heat for 2-3 minutes or until they turn golden and crisp. Fry them in batches and set aside.
1 tablespoon cooking oil
Kung pao sauce
Take all the ingredients mentioned under kung pao sauce in a bowl & mix to combine well. Set aside.
Heat oil & toasted sesame oil in a wok, add garlic, ginger, red chillies, spring onion whites and saute on high for 30 seconds until fragrant. Add sichuan pepper, groundnuts and toss them once. Add kung pao sauce and cook for 2 minutes. Add cornflour slurry while stirring continuously and cook for 2 minutes(see note 2). Add the fried tofu, spring onion greens and toss to combine well. Serve.
2 tablespoons sunflower oil or any neutral flavoured oil, 1 teaspoon toasted sesame oil, 4 dried red chillies, 1 tablespoon + 1 teaspoon finely chopped garlic, 2 teaspoons finely chopped ginger, 4 spring onion whites, 1 teaspoon sichuan pepper, ¼ cup groundnuts roasted and de-skinned, 1 teaspoon cornflour mixed in ¾ cup water to make a slurry, ¼ cup finely chopped spring onion greens
Video
Notes
Tofu is prepped in this way to season them well, so do not skip it.
Cornflour slurry forms lumps if it is not stirred continuously.
If you love takeout-style chicken but want something lighter and homemade, this Bang Bang Chicken is your answer. It’s saucy, crispy, and ready before your food delivery would even arrive.
If you love recipes that balance spicy, creamy, and crispy all in one bite, then this Bang Bang Chicken Skewers is one to bookmark. It’s coated in a sweet-chilli mayo sauce that’s bold and comforting at the same time, and the airfryer does all the work to give you that perfect crunch without any deep frying.
This recipe will fit almost any mood; quick dinner, weekend snack, or party appetizer. If you enjoy dishes like Honey Chilli Potatoes or Air Fryer Chicken Wings, you’ll love how easily this one comes together with just a handful of pantry staples and minimal cleanup.
Chicken: Boneless chicken thighs work best as they stay juicy in the airfryer.
Sauce Mix: A creamy blend of mayonnaise, chilli sauce, sweet chilli sauce, and soy sauce gives that signature bang bang flavor.
Aromatics & Seasoning: Garlic, salt, pepper, and Kashmiri chilli powder add depth and color to the marinade.
Oil: A light brush of oil helps the chicken crisp when air frying.
Toppings: White sesame seeds and chopped spring onion greens add crunch and freshness.
Skewers: Optional but handy if you want an easy-to-handle presentation.
Richa’s Top Tips
Get the sauce right: The bang bang flavor depends on the balance of creamy, spicy, and sweet. Taste and tweak before using; every brand of chilli sauce hits differently.
Airfry in two rounds: First to cook the chicken, and again after brushing with sauce. This double-cook method gives that glossy, caramelized finish, and depth of flavor.
Keep pieces even – Uniformly sized chicken pieces cook evenly, so you don’t end up with a mix of dry edges and raw centers.
Brush, don’t dunk: Instead of tossing all the sauce in one go, brush it lightly while airfrying. It helps the flavor stick without making the chicken soggy.
Try my homemade mayo: My homemade boiled egg mayo is made with just three ingredients and is wayyy lighter and healthier than store-bought ones.
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Yes! Just pan-fry or grill the chicken on medium heat till it’s golden and cooked through. You’ll still get that sticky, flavorful finish when you brush on the sauce.
Can I use chicken breast instead of thighs?
You can, but chicken breast tends to dry out faster. If you’re using it, marinate it for a bit longer and brush with extra sauce during cooking to keep it juicy.
Is Bang Bang Chicken spicy?
It has a mild-to-medium kick depending on the sauces you use. If you like things hotter, add a dash of sriracha or extra chilli sauce to the mix.
Can I make it ahead of time?
You can marinate the chicken a few hours in advance and store it in the fridge. Air fry fresh right before serving for the best texture.
Is Bang Bang Chicken healthy?
Compared to the deep-fried version, yes! Airfrying uses far less oil and keeps the chicken tender while giving it that crisp edge.
Storage Tips
Fridge: Store leftover chicken in an airtight container for up to 3 days. Reheat in the airfryer at 180°C for 3–4 minutes to bring back the crispness.
Freezer: Freeze cooked chicken pieces in a ziplock bag or airtight box for up to 1 month. Thaw overnight in the fridge before reheating.
Sauce: The bang bang sauce keeps well in the fridge for up to a week. Store it separately and brush it over freshly reheated chicken before serving.
Serving Ideas
Bang Bang Chicken is delicious on its own, but it gets even better with the right sides. Try one of these easy pairings for a meal that feels complete and restaurant-worthy:
With Garlic Fried Rice: A quick, fragrant side that soaks up all that sweet-spicy sauce beautifully.
With Hakka Noodles: Soft noodles tossed in soy and veggies pair perfectly with the crispy chicken.
With Stir-Fried Veggies: Toss together bell peppers, mushrooms, and bok choy for a crunchy, colorful, and wholesome plate.
With Cucumber Salad: The cool crunch balances the heat and creaminess of the chicken.
Pair with Iced Apple Tea or Virgin Mojito: Light, refreshing drinks that cut through the richness.
Customisation Ideas
Try it with shrimp or tofu: The bang bang sauce tastes amazing on both. Just adjust the air frying time, shrimp cook faster, tofu a bit slower.
Add crunch: Toss in some chopped roasted peanuts or sesame seeds before serving for extra texture.
Play with the spice: Use sriracha for more heat or tone it down with extra mayo if you prefer it milder.
Go fusion: Use the chicken as a filling for wraps, sliders, or even tacos, the sauce pairs beautifully with lettuce and pickled onions.
Crispy, spicy, and just the right amount of saucy, this Bang Bang Chicken proves that great flavor doesn’t need deep frying or fancy prep. It’s quick enough for weeknights and fun enough for weekends, especially when you’re cooking for friends.
If you give this recipe a try, tag @my_foodstory on Instagram, I’d love to see how it turns out in your kitchen!
Crunchy, sticky, saucy chicken skewers with the same street style flavor, but in a healthier and lighter preparation that comes together faster than takeout–these Bang Bang Chicken Skewers are a must-try!
Add chicken to a bowl. Add garlic, salt, pepper & chilli powder, 2 tablespoons of sauce mix and mix well to marinate the chicken. Set aside for 25-30 minutes.
450 grams chicken thighs, 1 tablespoon grated garlic, ½ teaspoon salt, ½ teaspoon crushed pepper, 1 tablespoon kashmiri chilli powder
Thread the marinated chicken pieces onto the skewers. Make 3-4 skewers.
4-5 skewers
Pre-heat the airfryer to 200C and brush the basket with oil. Place the chicken skewers on the basket with some gap in between, spray or drizzle oil and air fry at 200C for 3 minutes until they are cooked through. brush with sauce mix & air fry at 200C for 2 minutes, flip the skewers, brush with sauce mix and air fry at 200C for 2-3 minutes until they are slightly browned around the edges.
1-2 teaspoons cooking oil for brushing
Garnish with sesame seeds & spring onion greens.
1 ½ teaspoons white sesame seeds, 1-2 tablespoons finely chopped spring onion greens
Once you realize how easy it is to make tandoori prawns in your air fryer, you will not be able to stop yourself from making these on repeat! Easy and delicious air fryer tandoori prawns from my kitchen to your!
My air fryer series is continuing in full rigor and I can not love it more! I am just so in love with this kitchen marvel called ‘air fryer’ that I can’t get enough of it!
It’s time now to make some delicious seafood in my favorite kitchen gadget and what could be better than the popular air fryer tandoori prawns to kick it off?
I am sure you would have already made tandoori prawns in your conventional oven.
But the air fryer would make your life so easy that once you start making these in your air fryer, you will bring these delicious tandoori prawns on your dinner table on repeat! I bet!
What are air fryer tandoori prawns?
A classic tandoori prawns are simply the chargrilled prawns that are marinated in quintessential tandoori marinade!
When you cook your tandoori prawns in your trusty air fryer, they become these sensational air fryer tandoori prawns!
The flavors of classic Indian spices and aromatics infuse the prawns beautifully in a base of thick & creamy Greek yogurt; once grilled the prawns get an incredibly delicious makeover!
And there you have your homemade but absolutely restaurant standard air fryer tandoori prawns made with your love & care for your loved once and of course for yourself!
Firecracker Crispy Potato is the most PERFECT snack to serve if you’re hosting this festive season! It’s a fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time.
Meet my ultimate party trick: Firecracker Crispy Potatoes! These crunchy, golden bites are bursting with Indo-Chinese flavours and wrapped to look like little firecrackers 🎉
The filling combines a spicy, aromatic potato, paneer, and Schezwan sauce filling, rolled in thin samosa sheets, and fried (or air-fried!) till crisp and irresistible. Perfect for Diwali, house parties, or even along with your evening chai, these crispy potatoes are fun to make, look super impressive, and taste even better.
Filling Base – Potatoes and paneer Aromatics – Garlic, ginger, onions, green chillies, and capsicum for a fragrant, spicy punch. Sauces – Homemade Schezwan sauce, and soy sauce bring the signature Indo-Chinese heat and umami. Binders – Oats powder or cornflour to make the coating batter and hold everything together. Wrappers – Thin samosa sheets rolled around the filling for that firecracker look + crunch. Oil – For deep frying or brushing if air-frying.
Richa’s Top Tips
Don’t overfill, make sure to make a lemon-sized ball for easy wrapping.
Make sure to cut the samosa sheets in 2 for the perfect bite-size firecrackers.
Work in batches for even frying and perfect crispness.
Want to prep ahead? Shape and freeze the rolls and fry straight from frozen when ready.
Frequently Asked Questions
Can I air-fry instead of deep frying?
Yes! Air-frying still gives you that crisp texture but with less oil. Just make sure to brush lightly with oil for an even golden crust.
What can I use instead of samosa sheets?
Spring roll wrappers could alternatively work well here, just cut them into thin strips.
Can I make these ahead of time?
Absolutely! Shape and store them in the fridge for up to a day, or freeze for longer. Fry or air-fry just before serving for best results.
Crispy, spicy, and full of fun, these Firecracker Potatoes are guaranteed to light up your snack table. Quick to make, endlessly addictive, and bursting with flavour – they’re the perfect bite for your next festive get-together!
Recreate this and send me pictures of your festive spread over on my IG @my_foodstory!
A fun, crunchy appetizer that’s bursting with Indo-Chinese flavors, and ready in no time, this Firecracker Crispy Potato is the ultimate Diwali party snack of this season!!
10samosa sheetscut into 3mm wide x 6-7 cm long, strips
Instructions
Potato-paneer filling
Heat 3 tablespoons of oil in a pan or kadai, add garlic, ginger and saute for a few seconds on high until fragrant. Add green chillies, onions, capsicum & saute for 2-3 minutes till onions turn translucent. Add mashed potatoes, paneer, schezwan sauce, soy sauce, salt, pepper, oats powder and saute for a few seconds till the sauces get absorbed well. Set aside to cool.
Samosa sheet strips
Cut each samosa sheet into 2 & cut out 3mm wide x 6-7 cm long strips. Transfer the strips to a plate.
Making firecracker potatoes
Mix cornflour in water to make the coating batter. Take approx. 2 tablespoons of the potato mix and make lemon sized balls. (You may grease your hands with oil if needed) set aside. Dip each ball in the coating batter, roll on the samosa sheet strips, dip again into the coating batter and roll again on the samosa sheet strips to form a fire cracker (watch video for more details) and set aside. Coating & rolling ensures that the strips stick well & firecrackers hold shape, so do not skip it. Repeat the same process for rest of the balls.
Deep frying method
Heat ⅓ cup of oil in a deep kadai or pot and deep fry the firecracker potatoes on medium heat till they turn crisp & golden. Do not overcrowd the kadai so they get fried well. Fry in batches and set aside.
Airfrying method
Preheat the airfryer at 140C and brush the basket/tray with oil. place the firecracker potatoes, gently brush or drizzle oil on them. Air fry at 140C for 12-15 minutes & at 190C for 3 minutes till they turn golden brown and crisp.
After sharing many air fryer chicken recipes, why am I calling this one the best ever juicy air fryer chicken? That’s simply because this juicy air fryer chicken turned out way better than my expectations even with a minimal set of ingredients!
If you are looking for a quick & easy recipe which is high in protein and can fit into your busy weekday schedule, then this juicy air fryer chicken is the one that you are looking for!
Let me tell you the story of how I discovered this phenomenal recipe!
I use my air fryer daily to whip up my weekday dinners, which is mainly protein & salad on the side, as it hardly requires any prep and then everything is taken care of by the trusty air fryer.
So I keep playing up with the flavors, sometimes barely adding any spice; just aromatics & seasonings!
During one such experiment, this juicy air fryer chicken materialized when I was racing against time to join the next meeting!
So all I could add to the marinade, other than aromatics, were only turmeric & red chilli powder! I was okay with it as it was just one of my daily weekday dinners and nothing fancy or blog-worthy!
But I turned out to be so wrong!
The yogurt marinated chicken thighs came out so tender, juicy and flavorful even though I didn't use too many spices, that I was shook as soon as I took my very first bite!
I instantly asked my better half too to do a taste test and he also got hooked to the juiciness of the chicken! So I was not biased, you see! LOL!
Hence it goes without saying that this juicy air fryer chicken must feature in our blog as I can’t deprive my readers of such a mind-blowing recipe!
Crispy, sticky, and the perfect amount of spicy, this Korean-style crispy lotus stem has an addictive crunch & comes covered in glossy gochujang glaze that makes every bite impossible to stop at one.
Lotus stem, also known as lotus root, might not be something you cook often, but this dish might just change that. Every bite is a mix of crunch, spice, and a glossy red glaze that makes it oh-so-special. There’s a little heat, a touch of sweetness, and a whole lot of flavor that sneaks up on you in the best way.
If you want to bring a surprise element to your Diwali party table with familiar flavours in new textures, then crispy lotus stem recipe is it. Make it a part of your charcuterie board, or serve it as is with some mayo or my garlicky yogurt dip for an appetiser that truly feels like the star of the evening!
Lotus Stem: The hero of the dish. Thinly sliced for even cooking. You can find it fresh or frozen in most Indian or Asian stores, both online and offline (I get mine from BlinkIt).
Oil: A neutral one like sunflower or canola oil.
Aromatics: Finely chopped ginger and garlic for flavor and aroma.
Sauce Base: Seasame seeds, gochujang (Korean chilli paste), gochugaru (Korean chilli flakes), soy sauce, and oyster sauce bring in that signature Korean heat and umami depth.
Sweetness & Balance: A drizzle of honey rounds out the spice, while a splash of water helps create that glossy, sticky coating.
Garnish: Spring onion greens for crunch, freshness, and a little visual pop right before serving.
Richa’s Top Tips
Slice lotus stem evenly: Thin, uniform slices make all the difference. Thicker ones stay chewy instead of crisping up.
Dry well: After soaking, pat the lotus stems completely dry so they don’t steam in the air fryer. This is an important to step to achieve crispy results.
Don’t overcrowd: Give the slices space in the basket so hot air can move around freely.
Balance the sauce: Taste before adding all the gochujang and gochugaru. Adjust spice and sweetness to your liking.
Toss just before serving: Add the sauce only when you’re ready to eat, so the stems stay crisp and don’t go soggy.
Frequently Asked Questions
What is a lotus stem?
Lotus stem or lotus root is the edible root of the lotus plant. It has a mild flavor and a crisp, slightly starchy texture that stays crunchy even after cooking.
What does lotus stem taste like?
It’s mildly sweet, with a crunch similar to water chestnuts or bamboo shoots. When fried or stir-fried, it develops a lovely nutty bite.
My lotus stem turned chewy. What went wrong?
They were likely sliced too thick or not air-fried long enough. Keep the slices thin and dry them well before cooking for maximum crispiness.
Can I make this without gochujang?
Yes! Mix red chilli paste with a little soy sauce, vinegar, and sugar for a quick substitute. It won’t taste exactly the same but will still give you a bold, flavorful glaze.
Storage Tips
Fridge: Store leftovers in an airtight container for up to 2 days. The lotus stem will soften slightly but still taste great.
Freezer: Not recommended, as the sauce and texture of lotus stem don’t hold well once thawed.
Reheating: Reheat in an air fryer or a hot pan for a few minutes to bring back some crispness. Avoid microwaving, as it makes the stems soggy.
Make ahead: You can air fry the lotus stem slices in advance and store them separately. Toss them in the sauce just before serving to keep them crunchy.
Serving Ideas
These crispy lotus stems are great on their own, but even better when you pair them with the right dishes. Try one of these easy combos:
With Vegetable Hakka Noodles – The sticky, spicy glaze on the lotus stems is perfect with these wok-tossed noodles.
With Veg Fried Rice – The mild, savoury flavours of fried rice balance the bold spice of the lotus stem.
With Jeera Rice – A mild, aromatic side that complements the bold Korean flavours.
With Bibim Guksu – For a full-on Korean-inspired meal with layers of flavour.
With Mango Sago – End on a sweet note with this creamy, tropical dessert that cools the palate.
With Indian Breads – Explore a mix of festive flatbreads that pair beautifully with spicy starters like this.
Customisation Ideas
Add crunch with peanuts – Toss in roasted peanuts at the end for extra texture and a nutty twist.
Make it milder – Use fewer green chillies or replace gochugaru with Kashmiri chilli powder for a gentler heat that still keeps the colour.
Add sesame oil – A small drizzle at the end deepens the nutty flavour and adds a beautiful gloss to the sauce.
Try a fusion twist – Replace gochujang with schezwan sauce for an Indo-Chinese version that’s just as bold.
Use different veggies – If lotus stem isn’t easily available, try the same recipe with baby corn, mushrooms, or cauliflower florets for a similar crisp bite.
Did You Know?
Lotus stems are nature’s own little engineering marvels. Each slice has a honeycomb of air channels that help the plant breathe underwater, and those same pockets give it that irresistible crunch when cooked. The stem stays crisp even after frying or simmering, which is why chefs across Asia love using it for texture. Plus, lotus stems have been part of traditional medicine for centuries, said to cool the body and boost digestion.
So go ahead and make this crispy Korean-style lotus stem at home. And if you try it, don’t forget to tag me on Instagram @my_foodstory so I can see your beautiful plates!
Crispy, crunchy, sweet, sticky, and spicy, this Korean Crispy Lotus Stem is a medley of flavors and textures that come together quickly and alleviate a boring meal in minutes!
This air fryer sesame chicken has been a life changing discovery! Being an avid fan of Asian chicken recipes, I was badly missing them as they are mostly all deep-fried which I am avoiding due to my fatloss targets; but not any more thanks to this incredible air fryer sesame chicken recipe!
The air fryer sesame chicken is a simple & quick high-protein yet low-calorie recipe which can be relished as a fulfilling meal with rice or as a quick snack on its own while you reminisce the festive memories!
What is air fryer sesame chicken?
Sesame chicken is an Asian-cuisine-inspired recipe that was invented in North America and has become super popular thanks to its flavor, taste and ease of prep!
Now like any other Asian stir fried recipe, a typical sesame chicken is also fried in a generous amount of oil before being tossed in the flavorful sauce.
The sauce! Yes, that’s the USP of this classic sesame chicken!
To recreate that same incredibly mouthwatering saucy sesame chicken dish without the load of oil, I have this air fryer sesame chicken for you today!
About 4 to 5 servings of chicken is air fried in just a couple of tablespoons of oil which means you can enjoy this restaurant style air fryer sesame chicken at home absolutely guilt-free!
One small tweak I did in my sesame chicken sauce is that I have reduced the sweet element in it. Many sesame chicken recipes have a generous amount of honey in it which I have completely omitted.
During my short stay in the US a few years ago, I realized that the Asian/Chinese dishes are more on the sweeter side there which is not what I am very fond of and neither is my better half.
So I just used a small amount of brown sugar for just that subtle hint of sweetness which complements the savoriness and tartness beautifully.
Sticky, garlicky, and just the right amount of sweet – this Honey Garlic Chicken is truly finger-licking. It’s quick, crowd-pleasing, and goes perfectly with rice, noodles, or just on its own.
It is no secret by now that I loveeee all things saucy!! I mean, my Indo-Chinese recipes are ALWAYS on rotation and this Honey Garlic Chicken is a new favorite I have added to the list.
Imagine crispy, juicy chicken coated in a glossy, garlicky, sweet-spicy sauce that clings to every bite – I don’t think you’ll need more convincing! You can choose to either deep fry or air fry the chicken, it’ll turn out perfect either ways. Quick and so totally delicious ❤️
You can even load this Honey Garlic Chicken in lettuce cups
Storage Tips
Eat this fresh hot and crispy for the ideal experience!!
Store leftovers in the fridge for up to 2 days, and you can reheat in an oven or air fryer to revive crispness.
Customisation Ideas
Add a splash of sriracha or more chilli sauce for some more heat
Garnish with spring onions or fresh coriander
Stir-fry with bell peppers, broccoli or any veggies of your choice
I’m telling you guys – this Honey Garlic Chicken is better than takeout! Whether you make it as a starter to serve guests or as your next weeknight dinner along with some noodles, I can guarantee that you’ll be making this again.
Tried it? Tag me over on my Instagram @my_foodstory so I can see your pictures!
1/2cupoil (if deep frying) + 2 tablespoons for brushing
For marination
500gms boneless chicken thigh / cut into ¾ inch cubes
½cupall purpose flourmaida
15garlic clovesgrated
2teaspoonskashmiri chilli powder
¾teaspoonsalt
½teaspoonpepper powder
½teaspoonbaking powder
1lemon juice
2teaspoonscooking oil
2egg whiteswhisked
For dredging
1 ½cupsall purpose flourmaida
1 ½teaspoonsbaking powder
½teaspoonsalt
1tablespoonwater
For honey garlic stir fry
1tablespooncooking oil
1tablespoon+ 1 teaspoon finely chopped garlic
1tablespoon+ 1 teaspoon light soy sauce
2teaspoonsred chilli sauce
1tablespoonvinegar
2tablespoonshoney
2teaspoonssesame seeds
2teaspoonskashmiri chilli powder
½teaspoonred chilli powder
Instructions
Marinating chicken
Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.
Dredging chicken
Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place it on a plate and repeat the same process for all the marinated chicken cubes.
Deep Fry method
Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
OR
Airfryer method
Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.
Honey garlic sauce
Take all ingredients under honey garlic stir fry except oil & garlic in a bowl & mix to combine well. Set aside.
Making honey garlic chicken
Heat 1 tablespoon oil in a pan or wok, add garlic & saute on high for a minute. Add the honey garlic sauce & cook for 1-2 minutes. Add the fried chicken, toss well for 1-2 minutes and serve.
Video
Notes
I have used chicken thighs in the recipe as its more juicy but boneless breasts also work well.
The charm of General Tso Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.
General Tso’s chicken has always been one of those dishes I can’t resist ordering– crispy little bites wrapped in that glossy, sweet-spicy sauce; it’s absolute perfection. On the surface, it looks like it would be a lot of work, but once you break it down, it’s actually super doable at home. And honestly, it tastes even better because you get to control how saucy, spicy, or tangy you want it.
You can go classic with a deep fry for that crunchy bite, or air fry if you want to keep it lighter. Either way, the sauce clings beautifully to the chicken, and yes, you’ll probably end up fighting for the last piece.
General Tso’s chicken became so iconic in the US that it even got its own documentary—The Search for General Tso (2014). The film follows the story of how this dish, which doesn’t really exist in China, became one of the most loved “Chinese takeout” meals in America. It traces its roots back to Chinese chefs who moved to the US and adapted flavours for local palates, and shows how a simple, sweet-and-spicy chicken dish ended up as a cultural phenomenon.
General Tso’s Chicken Ingredients
For the marinade
Chicken thighs (boneless, cut into cubes)
Ginger + garlic (grated) – for flavor
Cornflour – for a light coating
Salt – for seasoning.
Egg whites – to bind everything together and make the coating crispier.
For dredging
All-purpose flour (maida) – The main coating that makes the chicken golden.
Baking powder – Makes the chicken light and crispy.
Salt – for seasoning
Water – for binding
For the General Tso’s sauce
Sauces: Light soy sauce, dark soy sauce, ketchup, and vinegar for lots of flavor
Sugar – That hint of sweetness General Tso’s is known for.
White pepper – Gentle heat and flavour.
Cornstarch + water – Thickens the sauce into a glossy glaze.
Toasted sesame oil – Nutty aroma that finishes the sauce beautifully.
For the stir-fry
Cooking oil – Any neutral-flavored oil such as sunflower, peanut, canola, etc.
Garlic + ginger (finely chopped) – Punchy aromatics that flavour the base.
Whole red chillies – For heat and spiciness
Red capsicum (bell pepper) – A pop of colour and crunch.
Other
Cooking oil (extra) – For brushing or deep frying
Richa’s Top Tips
Marinate properly – Even 30 minutes makes the chicken more flavourful and tender.
Get clumpy dredge – Sprinkle water into the flour so you get those rough clumps that fry up extra crispy.
Use thighs, not breasts – Thighs stay juicy after frying, while breasts can dry out quickly.
High heat = flavour – Stir-fry garlic, ginger, and chillies on high heat for that punchy aroma.
Don’t rush the sauce – Let it bubble until glossy before tossing the chicken in.
Frequently Asked Questions
Why is it called General Tso’s chicken?
Funny enough, the dish isn’t actually from China—it’s an American-Chinese creation. It was named after General Tso, a 19th-century Chinese military leader, but there’s no record of him ever eating it. The name just stuck because it sounded authentic!
What’s the difference between General Tso’s chicken and Kung Pao chicken?
Both are saucy chicken dishes, but the flavours are pretty different. General Tso’s is sweet, tangy, and a little spicy, with a sticky sauce. Kung Pao is lighter, spicier, and has peanuts for crunch, giving it more of a savoury kick.
Can I make this vegetarian?
Absolutely! Swap the chicken for crispy tofu, cauliflower florets, or even mushrooms. They soak up the sauce beautifully, and you’ll get the same glossy, sweet-spicy flavour.
Storage Tips
Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven so the chicken gets some of its crispiness back.
Freezer: The fried chicken (without sauce) freezes really well for up to a month. Re-crisp it in the oven or air fryer, then toss in fresh sauce.
Sauce ahead: Make the General Tso’s sauce and keep it in the fridge for 3–4 days. When ready to serve, fry the chicken and toss it in.
Meal prep tip: If you want to save time, dredge and air fry the chicken earlier in the day, then just reheat and coat in sauce before dinner.
Serving Ideas
General Tso’s chicken is bold, saucy, and a little fiery—it deserves sides that balance or soak it all up. Here are some recipes from the blog that make perfect pairings:
Fun twist: Turn leftovers into wraps using Homemade tortillas, with lettuce and a drizzle of extra sauce.
Customisation Ideas
Add nutty flavour by tossing in roasted cashews or peanuts when stir-frying.
Balance the heat with pineapple chunks for a sweet-tangy bite.
Bulk it up by adding broccoli, snap peas, or baby corn to the stir-fry.
Finish with crunch by sprinkling toasted sesame seeds just before serving.
Turn up the spice with extra chilli paste or fresh green chillies.
Brighten the sauce with a splash of orange juice or a little zest.
Make it richer by swapping some of the sugar with honey for a deeper glaze.
Add freshness with spring onion greens, coriander, or Thai basil on top.
General Tso’s chicken is proof that bold flavours don’t have to stay in the takeout box, you can bring them straight to your table. Whether you deep fry or air fry, pile it over rice or sneak bites right from the wok, it’s the kind of recipe you’ll keep coming back to.
And if you do make it, tag me on Instagram @my_foodstory, I’d love to see your General Tso’s plates!
The charm of General Tso’s Chicken is simple: bold, sticky flavours wrapped around juicy chicken. And with this recipe you don’t need a takeout box to get it.
500gms boneless chicken thigh / cut into ¾ inch cubes
2teaspoonsgrated ginger
1tablespoongrated garlic
2tablespoonscornflour
½teaspoonsalt
2egg whites
For dredging
1 ½cupsall purpose flourmaida
1 ½teaspoonsbaking powder
½teaspoonsalt
1tablespoonwater
For General Tso sauce
¼cuplight soy sauce
2teaspoonsdark soy sauce
2tablespoonssugar
2tablespoonsvinegar
2tablespoonsketchup
1teaspoonwhite pepper
2teaspoonscornstarch
½cupwater
2teaspoonstoasted sesame oil
For stir fry
1tablespooncooking oil
1tablespoongarlicfinely chopped
1tablespoongingerfinely chopped
6red chillieswhole
½red capsicumcut into ½ inch squares
Other
1-2tablespoonscooking oil for brushingadditional oil if deep frying
Instructions
Marinating chicken
Take all ingredients for marination in a bowl, mix to combine well. Set aside for 30 minutes.
500 gms boneless chicken thigh / cut into ¾ inch cubes, 2 teaspoons grated ginger, 1 tablespoon grated garlic, 2 tablespoons cornflour, ½ teaspoon salt, 2 egg whites
Dredging chicken
Take maida, baking powder & salt in a deep plate or a flat bowl, sprinkle water and mix the flour to get large clumps in it. Dip marinated chicken and ensure it is coated well on all the sides. Place on a plate and repeat the same process for all the marinated chicken cubes.
1 ½ cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, 1 tablespoon water
Deep Fry method
Heat ½ cup of oil in a deep pan and once it’s medium hot, drop dredged chicken into the oil & fry on medium heat for 4-5 minutes or till they turn crisp. Set aside.
1-2 tablespoons cooking oil for brushing
OR
1-2 tablespoons cooking oil for brushing
Airfryer method
Pre-heat airfryer at 180C. brush the airfryer basket with oil. Place the dredged chicken with some gap between each other and air fry at 180C for 13 minutes while flipping and brushing oil on chicken every 7 minutes. Air fry at 200 C for 2 minutes till they turn crisp.
General tso sauce
Take all the ingredients under general tso sauce mix in a bowl & mix to combine well. Set aside.
¼ cup light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons sugar, 2 tablespoons vinegar, 2 tablespoons ketchup, 1 teaspoon white pepper, 2 teaspoons cornstarch, ½ cup water, 2 teaspoons toasted sesame oil
Making General tso chicken
Heat 1 tablespoon of oil in a pan or wok, add ginger, garlic & saute on high for 30 seconds until fragrant. Add red chillies, red capsicum and saute on high for a minute. Add the General tso sauce & cook for 1-2 minutes while stirring continuously. Add the fried chicken, toss well for 1-2 minutes and serve.
1 tablespoon cooking oil, 1 tablespoon garlic, 1 tablespoon ginger, 6 red chillies, ½ red capsicum
Video
Notes
Fry the aromatics on high heat which enhances its flavour.
The cooking time in the Air Fryer might vary slightly with different brands and capacities.
Crispy, crunchy, spicy and oh-so-delicious, these air fryer fried chicken presents themselves with all the glory of a classic crispy fried chicken but without the guilt of deep frying in loads of oil!
I can’t explain how happy I was when these crispy fried chicken came out of my air fryer for the very first time!
I was literally holding my breath and praying to the Air Frying God for churning out perfectly crispy chicken so that I can finally restart to enjoy this favorite chicken of mine without that load of guilt!
Thankfully my prayer was answered and I got a basket of freakingly unbelievable crispy air fryer fried chicken which are super crispy on the outside and juicy & succulent inside!
After I took my first bite, I simply stood there speechless looking at the crispy chicken in my hand and wondering which evil force had stopped me from trying this crazy delicious air fryer fried chicken until now?
What is Air Fryer Fried Chicken?
To put it simply, air fryer fried chicken is your same addictive takeaway style crispy fried chicken but instead of being deep fried in loads of oil, it is air fried with just sprays of oil!
But if you are worried that these air fryer fried chicken will not come out as addictive and as crunchy as the deep fried alternative, you are utterly mistaken my friend!
I insist you try making these crispy fried chicken in your air fryer as soon as you can and I can guarantee that you will come back here to thank me!
After going through many recipes of how to make crispy fried chicken in an air fryer, this recipe of air fryer fried chicken from Gimme Delicious struck the right chord with me.
I made these first to see if they really come out that crispy which sweeps us off our feet with their crazy crunch without being dry or chewy inside.
And you know what the outcome was if you have read this blog from the top! So, this recipe of air fryer fried chicken is a keeper which you can enjoy as a high protein meal, but occasionally!
One bite in and you’ll wonder how cauliflower got this fun; crunchy, saucy, and full of flavour, Bang Bang Cauliflower is the ultimate snack upgrade.
Cauliflower gets a bad rep for being boring, but this Air Fryer Bang Bang Cauliflower is here to prove everyone wrong. We’re talking crispy, golden crunch with a fiery, creamy, sweet-and-spicy glaze that clings to every bite. It’s the kind of snack that disappears fast off the plate. One bite turns into five, and suddenly the plate’s empty.
What I love most is how low-effort it is. We skip the deep frying and use the air fryer instead, so you get all the crunch without the mess or excess oil. So you get all the goodness of a bold and fiery appetizer, while still keeping things healthy-ish.
Cauliflower Base: Cauliflower florets blanched just enough to soften slightly—this helps them cook through while still holding shape.
Flour & Spice Mix: A combination of maida (all-purpose flour), cornflour, Kashmiri chilli powder, grated garlic, salt, pepper, oil, and just enough water to coat—this creates that light, crisp outer layer.
Bang Bang Sauce: Mayonnaise, sriracha or chilli sauce, and sweet chilli sauce come together to make the creamy, spicy-sweet glaze.
Oil: Used for air frying or deep frying, and also brushed on during cooking for extra crispiness.
Frequently Asked Questions
Can I make this with other veggies?
Yes! Broccoli, mushrooms, or even paneer cubes work well—just adjust blanching or cook times accordingly.
Can I make this dish with chicken or another protein?
Absolutely. Chicken, tofu, or prawns are great alternatives. Just marinate and cook them through before tossing in the sauce.
Can I use an oven instead of an air fryer?
You can. Bake the florets at 200°C for 25–30 minutes, flipping halfway. For extra crispiness, broil for the last 2-3 minutes.
Is this dish vegan?
It can be! Just swap out the mayo for a plant-based version, and you’re good to go.
Richa’s Top Tips
Blanch, Don’t Boil: Just 30 seconds in hot water is enough to soften the cauliflower. Anything longer and it’ll go soggy and won’t crisp up well.
Coat Evenly: Add water one tablespoon at a time and mix with your hands. This helps the batter cling nicely to each floret without becoming too wet or patchy.
Air Fry Smart: Don’t overcrowd the basket. Space out the florets and flip them halfway through while brushing with oil. That’s how you get all-over crispiness.
Toss Immediately: As soon as they’re out of the fryer or oven, toss them in the bang bang sauce. This ensures the sauce sticks properly and the cauliflower stays crispy.
Batch-Friendly: You can blanch and coat the cauliflower ahead of time. Just air fry when you’re ready to serve.
Short-term storage: If you have leftovers, store the air-fried cauliflower (without the sauce) in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 180°C for 5–6 minutes to bring back the crispiness before tossing with fresh sauce.
With sauce: Once coated in sauce, Bang Bang Cauliflower is best enjoyed immediately. If needed, store sauced leftovers in the fridge for a day and reheat in a pan, but expect it to be softer.
Avoid freezing: Cauliflower tends to get watery after freezing and thawing, so this recipe isn’t ideal for the freezer.
Customization Ideas
Make it vegan: Use vegan mayo for the bang bang sauce to keep this 100% plant-based.
Use different veggies: Try broccoli, baby corn, or even tofu in place of cauliflower. The batter and sauce work beautifully with a range of textures.
Spice it up or down: Add more sriracha or a dash of chilli flakes if you like it extra hot, or reduce the chilli sauce for a milder version.
Crunch factor: For an even crispier bite, toss the florets in panko before air frying.
Did You Know?
The term Bang Bang actually originates from a popular Chinese street food dish called “Bang Bang Chicken,” where meat was pounded before being shredded. The name stuck around and evolved, especially in Western and Asian fusion cooking, to describe dishes featuring creamy, spicy-sweet sauces that “hit” your taste buds with bold flavour, just like this one!
This Bang Bang Cauliflower is proof that comfort food doesn’t need to be heavy or complicated. It’s crispy, bold, and bursting with flavour, basically everything you want in a snack or starter. Whether you’re serving it up for a party, a weeknight treat, or just because you’re craving something fun, this one’s always a hit.
If you give it a go, I’d love to see your version! Tag me on Instagram@my_foodstory and let me know how it turned out.
Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1
4 cups cauliflower florets, 4 cups boiling water, ½ teaspoon salt
Marinating cauliflower
Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for the flour & spice mix except water and combine well with your hands. Add water, 1 tablespoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well. See note 2.
Add all ingredients for the sauce to a bowl, mix well and set aside. Prepare this before frying the cauliflower.
3 tablespoons mayonnaise, 1 tablespoon sriracha or red chilli sauce, 2 tablespoons sweet chilli sauce
Deep Frying cauliflower
Heat ½ cup oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Toss them immediately in the sauce and serve.
Airfryer method
Pre-heat airfryer at 180 C. brush the airfryer basket with oil. Place the cauliflower florets with some gap between each other and air fry at 180C for 20 minutes while flipping and brushing oil every 7 minutes. Air fry at 200 C for 2 minutes till they turn golden and crisp. Toss them immediately in the sauce and serve. see note 4.
3 tablespoons cooking oil for brushing
Video
Notes
Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.
Water is added 1 tablespoon at a time to make sure the coating is even. If you add all 3 tablespoons of water at one spot, it might turn out watery there & stay dry at other places. Mixing well is very crucial to make sure all the cauliflower florets get marinated well with the coating.
Prepare the bang bang sauce before frying the cauliflower as the fried cauliflower must be coated in the sauce immediately after frying. This is to ensure the
Fried cauliflowers must be tossed with bang bang sauce immediately after frying, so the sauce sticks well.
If bold, peppery flavours are your thing, this Black Pepper Chicken will hit all the right notes. It’s spicy, saucy, and loaded with crunchy veggies, just like your favourite takeaway, only better.
You know how sometimes you just want chicken that’s not boring? That’s when I make black pepper chicken. It’s got that garlicky kick, loads of pepper, and a glossy little sauce that makes you keep going back for another bite. Trust me, it’s way easier than it looks.
And honestly, the best part is you don’t need a ton of fancy stuff. A quick marinade, toss it on high heat, throw in some veggies, and boom, you’ve got this spicy, saucy chicken that tastes like your favourite takeaway but fresher. You’ll probably want to eat it straight from the pan.
Boneless chicken thighs, cubed – Thighs stay juicy and tender, but if you’ve only got breast, that works too.
Soy sauce – A splash for flavour and colour.
Salt + baking powder – Just a little, helps tenderize the chicken.
Crushed black pepper – The star of the show right from the start.
Garlic, grated – Lots of it, because pepper and garlic are best friends.
Cornflour + all-purpose flour – For that light, crisp coating when you fry.
For the pepper sauce
Ground black pepper + Sichuan pepper powder – Double pepper for that bold kick.
Honey – Just enough to balance the spice.
Soy sauce – A second round, this time for the sauce.
Chicken stock – Brings everything together and makes it saucy.
For the slurry
Cornflour mixed with water – A quick thickener so the sauce clings to the chicken.
For the stir-fry
Oil – Any neutral cooking oil you like.
Garlic + ginger, finely chopped – Because the aroma when they hit hot oil is unbeatable.
Green chillies, slit – A little extra heat.
Celery, onions, and red bell pepper – Crunchy veggies to balance the chicken.
Spring onion greens – To finish with freshness.
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Cook on high flame – Quick stir-frying keeps the chicken tender and gives that smoky flavour.
Crush fresh pepper – Freshly ground pepper really makes the sauce shine.
Don’t overcook veggies – Toss just enough so onions, celery, and peppers keep their crunch.
Add slurry last – Mix in the cornflour slurry at the end so the sauce thickens and coats evenly.
Use chicken thighs – They stay juicier than breast meat, especially on high heat.
Frequently Asked Questions
Can I make this with chicken breast instead of thighs?
Yes! Just don’t overcook it, breast meat dries out much faster than thighs.
What if I don’t have Sichuan pepper powder?
Skip it and stick to regular black pepper. The dish will still taste amazing, just with less of that numbing spice.
Can I make it less spicy?
Of course. Reduce the green chillies and cut back a little on the pepper. You’ll still get all the flavour without the heat overload.
How do I get that restaurant-style glossy sauce?
The cornflour slurry is the secret, add it at the end and let it simmer for a minute to thicken and coat the chicken.
Does it reheat well?
It’s best eaten fresh, but if you’ve got leftovers, warm them up quickly in a pan on high heat to bring back the texture.
Storage Tips
Fridge: Leftovers will keep in the fridge for up to 2 days. Store in an airtight container and reheat quickly in a pan on high heat so the chicken doesn’t turn soggy.
Freezer: Not the best recipe for freezing since the veggies lose their crunch and the sauce can separate. Fresh is best here.
Meal prep hack: You can marinate the chicken a day in advance and keep it in the fridge. That way, when it’s cooking time, you just toss and stir-fry.
Serving Ideas
Black pepper chicken is bold and saucy, which makes it perfect to pair with some of your favourite Indo-Chinese sides from the blog:
Veg Fried Rice – A classic pairing. The peppery chicken and fluffy fried rice are made for each other.
Hakka Noodles – Toss the chicken alongside garlicky noodles for the ultimate comfort meal.
Egg Fried Rice – Simple, quick, and perfect when you want to keep things fuss-free.
Veg Spring Rolls – Use the chicken as a main with crispy spring rolls on the side.
Chilli Paneer – For a party spread, pair black pepper chicken with another crowd favourite.
Customisation Ideas
Make it saucier – Double the stock and slurry if you like more gravy to spoon over rice.
Tone down the heat – Skip the green chillies and cut back on the pepper for a milder version.
Go veggie – Swap chicken with mushrooms, paneer, or tofu for a vegetarian take.
Crunch upgrade – Add baby corn, broccoli, or snap peas to bulk it up with more veggies.
Sticky glaze style – Reduce the sauce a little longer for a thicker, sticky coating on the chicken.
Swap the sweetener – Use brown sugar or maple syrup instead of honey if that’s what you have at home.
Egg fried version – Toss in a scrambled egg or two right before serving for extra protein.
Did You Know?
Black pepper has been one of the most traded spices in the world for centuries. At one point, it was even called “black gold.” In India, especially along the Malabar Coast, pepper has been grown for thousands of years and was so prized it drove much of the spice trade. In Indo-Chinese cooking, like this black pepper chicken, pepper steps in as the star spice instead of chilli, giving you that bold, slightly smoky kick without overwhelming heat.
Black pepper chicken isn’t complicated, and that’s exactly why you’ll end up making it again and again. A quick marinade, a fast toss on high heat, and suddenly you’ve got chicken that’s tender, glossy, and loaded with that peppery kick.Pair it with rice, noodles, or just eat it straight from the pan (no judgment here).
Tried it out? Tag me on Instagram @my_foodstory, I’d love to see how it turned out on your table!
Heat 2 tablespoons of oil in a pan, add marinated chicken & toss on high heat for 2-3 minutes till they get golden brown and crisp on all sides.
3 tablespoons sunflower oil or any neutral flavoured oil
Push the chicken to the edges of the pan and add the remaining 1 tablespoon of oil to the pan.
Add garlic, ginger and saute on high for a minute till they get fragrant. Add green chillies and saute on high for a minute. Add celery, onion petals, red bell pepper and saute along with the chicken on high heat for another minute.
2 teaspoons finely chopped garlic, 2 teaspoons finely chopped ginger, 4 green chillies, ½ cup celery stalks, 2 small onions, ½ cup red bell pepper cut into 1 inch squares
Pour the pepper sauce mix, give a good mix and cook for a minute. Add cornflour slurry, mix well and cook for 1-2 minutes till the chicken gets coated with the sauce. Garnish with spring onion greens and serve.
½ teaspoon cornflour mixed in 2 tablespoons water, 2 tablespoons spring onion greens
Video
Notes
Ginger, garlic, onions must be sauteed on high heat to get the best flavour.
I have used chicken thigh boneless as they are juicy & tender, boneless chicken breast also works.
Any cooking oil of your choice works in the recipe, i have used sun flower oil.
After using an air fryer for more than three years now, it’s a shame that I haven’t tried making air fryer chicken stir fry yet! So without any further delay, here is my fail-proof air fryer chicken stir fry recipe that’s perfect for your high protein weight loss meal while also satisfying your craving for stir fry chicken to some extent!
I was an absolute sucker for chicken stir fry! I remember gorging uncountable crispy stir fried chicken bites during my pre-fitness era without even batting an eyelid about the calorie consumption!
Now that I am way too mindful of what I eat, it’s pretty much impossible for me to indulge in those deep fried items irrespective of how delicious they are!
If you are also in a similar journey like mine, I have a solution to curb our cravings for those crispy chicken stir fry!
And that perfect solution is nothing but my crispy air fryer chicken stir fry which fits right into the high-protein meal that we all fitness enthusiasts aim for!
What is air fryer chicken stir fry?
I agree that the name air fryer chicken stir fry is kind of an oxymoron! I know we are not stirring anything here as everything is getting done on its own inside the air fryer!
But the term “stir fry” invokes that irresistible craving which is quite difficult to ignore and this air fryer chicken stir fry flawlessly satisfies that temptation simply by replicating the same crispy chicken but without the truckload of oil!
Quick tip: Just so you know that excess oil is the hidden culprit in our food which we tend to overlook and then wonder why we are not losing body fat even after having balanced meals!
A surprisingly easy yet mindblowingly delicious recipe is on offer for you all today! These stunning lemony garlic parmesan chicken thighs cooked to perfection in an air fryer or baked in a conventional oven will be on repeat in your weekly meals !
I hope you all are having a great weekend so far and I am here now to make it even greater! How?
Of course by sharing another scrumptious recipe, garlic parmesan chicken thighs, that will make you stick to your healthy eating habits in your fitness/wellness journey!
Look at these attractive chicken thighs baked to perfection with crispy bits of garlic and parmesan sticking to them making them oh-so-tempting!
Who said healthy meals are boring!
Chicken thighs are already my weakness and with such a wonderful lemony-garlic-parmesan marinade it becomes absolutely irresistible!
What are garlic parmesan chicken thighs?
Let’s see if I can decode these garlic parmesan chicken thighs! This is not just another ordinary chicken thigh recipe and you will know why!
The secret of these garlic parmesan chicken thighs is in the marinade.
I know you need quite a few items to create this magical marinade, but trust me on this, you will be simply amazed when you taste the final result!
Loads of freshly grated or minced garlic & a generous amount of grated parmesan mixed with a good quality extra virgin olive oil & freshly squeezed lemon juice makes up the marinade.
This immensely flavorful marinating mixture topped with a couple of spices & herbs transforms the bland chicken into a feat of taste that seems almost incredible!
And that’s your garlic parmesan chicken thighs which you will keep coming back to every week!
I’m convinced that Idli Fry is the most addictive way to eat idlis! This one is basically crisped up Idlis with an Indo-Chinese twist and it’s absolutely perfect for tea-time, quick lunches, or packed for the tiffin!
While I love a traditional IdliSambar, there’s just something sooo addictive about this chilli Idli Fry. Imagine crisped up idlis tossed in a zingy Indo-Chinese sauce along with aromatics and crunchy veggies. That’s right – this dish is the best of both worlds. South Indian comfort and Indo-Chinese addictiveness 😝It’s perfectly warm and crispy and you just can’t help but lick that delicious masala off your fingers! I love enjoying these on their own with heaps of spring onions on top.
Generally idlis are deep fried to make them crunchy, but I like air frying them – same result, just less oil
Use leftover idlis for best results – they are slightly drier than fresh ones so they crisp up well
You can customize the veggies based on preference and availability – sweet corn, baby corn, mushrooms, and even broccoli will taste nice here.
If you are making a large batch, air fry the idlis in batches to make sure they are evenly crispy.
Adjust the spice level to your taste by increasing or decreasing the green chillies and schezwan sauce.
Frequently Asked Questions
What kind of idli is best for frying?
Day-old idlis are best — they’re firm and hold their shape when fried.
Can I skip air frying and only pan fry instead?
Yes, you can. The idlis won’t be as crispy and may break apart from stir frying, but the resulting dish will be delicious nonetheless. I’d recommend using leftover idlis if doing this since they are firmer in texture.
Storage Tips
This Idli Fry is best eaten fresh, hot off the pan.
If you must store, keep in an airtight container in the fridge and microwave to reheat.
Serving Ideas
Dunk these into some extra schezwan sauce or even some mayo/ketchup if you’d like
Pair with a piping hot cup of chai
Customisation Ideas
Add any veggies that you like – baby corn, broccoli, mushrooms
While I LOVE this Indo-Chinese preparation of Idli Fry, there are so many other variations to this recipe too! You can…
Spice up the idlis with a tempering of podi, mustard seeds, curry leaves, tomatoes, onions, and green chillies for that classic masala fry
Go the chatpata route by pan-frying the idlis with a mix of pav bhaji masala, chaat masala and veggies
Use sambhar masala, dried red chillies, veggies and curry leaves for a wholesome South Indian style fry
This idli fry recipe totally comes in clutch when I’ve got extra idlis and absolutely everyone at home loves them! Such a quick and easy recipe with incredible flavor and texture. A true winner snack recipe in my book and one that you MUST try out!
If you liked this recipe, be sure to stay tuned for more as part of my Idli Dosa Batter series, and send me your recreations over on my IG @my_foodstory!
2tablespoonssunflower oil or any neutral cooking oildivided
2teaspoonsfinely chopped garlic
½teaspoonfinely chopped ginger
2green chilliesslit
1cuponion petals
½red capsicumcubed
½green capsicumcubed
6idliscut into 4 pieces
1 ½teaspoonslight soy sauce
2teaspoonsketchup
1tablespoon+ 1 teaspoon schezwan sauce
⅛teaspoonsalt
2tablespoonsfinely chopped spring onion greens
Instructions
Air frying idlis
pre-heat the air fryer to 180C and brush the basket with oil. Add idlis to the basket and spray or brush them with oil and air fry at 180C for 6 minutes and 2-3 minutes at 200C till they turn crisp from the outside and have light golden edges. Remove from the basket and set aside.
2 tablespoons sunflower oil or any neutral cooking oil, 6 idlis
Making idli chilli
heat 1 tablespoon oil in a wok or deep kadai, add garlic, ginger & saute for a few seconds until fragrant. Add green chilli, onion petals and saute for 1-2 minutes till the onion edges turn light golden. Add red & green capsicums and toss for a minute. Add fried idlis and toss for a minute. Add soy sauce, ketchup, schezwan sauce, salt and toss for 1-2 minutes till the idlis are well coated with the sauce. Garnish with spring onion greens and serve.
2 teaspoons finely chopped garlic, ½ teaspoon finely chopped ginger, 2 green chillies, 1 cup onion petals, ½ red capsicum, ½ green capsicum, 1 ½ teaspoons light soy sauce, 2 teaspoons ketchup, 1 tablespoon + 1 teaspoon schezwan sauce, ⅛ teaspoon salt, 2 tablespoons finely chopped spring onion greens
Video
Notes
Leftovers idlis work really well in this recipe.
This article was researched and written by Navya Khetarpal.
Wanna take your potato wedges a notch up? Try these air fryer sliced potatoes and thank me for it later! These perfectly spiced, crispy yet melt-in-mouth air fryer sliced potatoes are a must try this month!
While scrolling through my social media feed one fine day, I simply got stuck to these air fryer sliced potatoes as they stared at me with their vibrant golden hue!
I instantly rushed to my kitchen, selected equal sized potatoes from the basket, washed, peeled and sliced them up! Then I left them in the refrigerator while I whipped up the spice mix!
Although I got inspired from this recipe of air fryer sliced potatoes, I took the liberty to completely customize the spice blend according to my liking.
And to be honest that’s the best part of this recipe! You can make it your own very easily!
What are air fryer sliced potatoes?
Making crispy wedges of potatoes in air fryer has become very common and I am sure you have already made them ample times if you own an air fryer.
I have made the air fryer potato wedges long back and have repeated it many times varying the spice mixes.
So it was time to switch things up a bit and that’s exactly where these air fryer sliced potatoes make their show-stopping appearance!
You slice your choice of potatoes, smear them in oil and your favorite spices and then just shove them into the air fryer!
What can be simpler than this!
Once done, you are rewarded with a plate of bright golden crispy potatoes fresh from your air fryer for all your hard work!
Because here the potatoes are sliced and not wedged, it adds a tad bit more attraction making it a tad bit more irresistible!
Crispy, flavorful & oh-so-summary, these panko crusted air fryer zucchini fries with Parmesan scream summer vibes like nothing else! Make these no-fuss zucchini fries in your air fryer and thank the little genie after falling for these crispy veggie bites!
I am amazed to see my social media feed flooded with one after another zucchini recipes! Yes I understand it’s summer and this humble summer veggie is currently in abundance.
So let’s take full advantage of it today! There are uncountable ways to make a mouthwatering recipe using zucchini which never fails to surprise me!
You can grate them to make zucchini breads and fritters, you can make zucchini noodles to make low-carb stir fries with a medley of other vegetables!
Or simply air fry the cubes of zucchini with seasoning & spices to add to the side of your favorite summer grills!
What are air fryer zucchini fries?
So what's my take today with this everyone's favorite summer vegetable?
A crispy and flavorful plate of parmesan crusted air fryer zucchini fries which are proven crowd-pleaser!
The toppings of these air fryer zucchini fries are Japanese style panko breadcrumbs infused with grated parm that become super crispy when baked or air fried.
And that's the USP of these zucchini sticks in my humble opinion! Plus the flavor of freshly grated Parmesan adds cherry on top!
Chewy outside & melt-in-mouth inside, these delectable air fryer sweet chilli chicken meatballs may just become your best weight loss meal for good! I'm serious!
Chicken meatball is one of those fancy ways that makes everyday homemade meals extra-special!
And when you make these crazy delicious sweet chilli chicken meatballs, it’s a different ballgame altogether! These are a must-try and that too at the earliest!
I have good news too if you are in a similar weight loss journey as me! You can have these even when you are on a calorie deficit diet!
But of course in a controlled portion!
My sweet chilli chicken meatballs are almost oil-free as they do not contain any oil or fat in the mixture; only a couple sprays of oil while air-frying.
Being oil-free makes these chicken meatballs significantly low in unnecessary calories and that makes it a winner for all us fitness enthusiasts!
What are Sweet Chilli Chicken meatballs?
Meatballs are nothing new and I have shared many chicken meatballs dishes here on my blog. So what’s so special about these sweet chilli chicken meatballs?
These sweet chilli chicken meatballs are your no-fuss high-protein low-oil dinner that you can enjoy guilt-free even during your weight loss journey!
If you have been following my blog for quite some time now, you know that I am crazy about high protein yet low calorie recipes to include into my intentionally balanced meal routines.
It’s been a while since I made a Korean recipe and when I saw that Gochujang chicken thighs are doing their viral rounds on the internet, I could not resist jumping on the bandwagon!
If you have tried & loved Korean recipes, then I am sure you are also a spice-lover just like us! Hence I can bet that you will also gush over these Korean Gochujang chicken thighs!
We love spicy food and as a natural instinct we are drawn towards Korean food (and also Thai) when we have to opt for one from Oriental cuisines.
Though I haven't shared many Korean recipes in my blog yet, we both love them thanks to the flavor-packed dishes that Korean cuisine offers!
The strong aromas of Korean recipes may be a little overwhelming for a few of you, but the one I have come with today will fit into everyone’s palate!
Sticky Korean Gochujang chicken thighs! This is a keeper as it takes minimal prep time and produces maximum flavors!
What are Gochujang chicken thighs?
When you generously marinade a few skin-on & bone-in chicken thighs with a generous amount of Gochujang, the Korean chilli-bean paste, and air fry them until cooked, you get the most flavorful, juicy & tender Korean flavored chicken ever without the guilt of deep-fried food!
And that’s Gochujang chicken thighs for you!
If you are familiar with Korean recipes, you may already be aware that many Korean recipes involve double-frying, which enhances the crispiness of the food and retains the crunch longer.
Since I intentionally try to avoid deep-fried foods, most of the authentic Korean recipes are out of my league, unfortunately!
Then appeared these sticky Gochujang chicken thighs! Why did I love these? Because they are baked/air-fried and not deep fried! Absolute win-win!
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