Crispy Bread with Chicken in Honey Sauce

An Asian-inspired dish featuring crispy air-fryer chicken and bread tossed in a glossy honey sauce, best served hot and fresh.

Ingredients

• 500 g boneless, skinless chicken breast or chicken thighs
• 4 slices of bread, preferably slightly firm or day-old bread
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 egg
• 2 tablespoons milk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon onion powder
• 1–2 tablespoons cooking oil or cooking spray
• 4 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice or rice vinegar
• 2 cloves garlic, finely minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon water
• ½ teaspoon chili flakes, optional
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon sesame seeds
• 2 tablespoons chopped green onions
• A small handful of fresh coriander or parsley, optional
• Extra chili flakes, optional

Instructions

1. Cut the chicken into small, bite-sized pieces.
2. Place the chicken in a bowl and season it with salt, black pepper, garlic powder, paprika, and onion powder. Mix well and allow it to rest for about 15 minutes.
3. Prepare the crispy coating: Put the flour in one shallow bowl, combine the cornstarch with the remaining seasonings in another bowl, and whisk the egg with the milk in a third bowl.
4. Dip each piece of chicken into the flour, then into the egg mixture, and finally coat it thoroughly with the cornstarch mixture. Press the coating gently onto the chicken so it sticks well.
5. Cut the bread into triangles, strips, or small bite-sized pieces. Lightly brush or spray both sides with oil.
6. Preheat the air fryer to 190°C / 375°F for 3–5 minutes.
7. Lightly spray the air-fryer basket with cooking oil. Arrange the coated chicken pieces in a single layer, ensuring not to overcrowd the basket.
8. Air fry the chicken at 190°C / 375°F for 10–12 minutes. Turn or shake the chicken halfway through cooking until the coating is golden brown and the chicken reaches an internal temperature of 74°C / 165°F.
9. Remove the chicken and set it aside on a plate.
10. Place the prepared bread pieces into the air fryer. Cook at 190°C / 375°F for 4–6 minutes, turning halfway through until crisp and golden.
11. Prepare the sauce: Place the honey, soy sauce, lemon juice or rice vinegar, minced garlic, grated ginger, water, and chili flakes in a small saucepan.
12. Heat over medium intensity and stir continuously. Allow the mixture to gently simmer for about 2–3 minutes.
13. Mix the cornstarch with one tablespoon of cold water to create a smooth slurry. Slowly pour it into the simmering sauce while stirring.
14. Continue cooking for another 1–2 minutes, or until the sauce becomes slightly thick, glossy, and sticky.
15. Place the hot crispy chicken into a large bowl. Pour the honey sauce over the chicken and gently toss until every piece is coated.
16. Add the crispy air-fryer bread and toss very lightly, or arrange the bread on a serving plate and spoon the honey chicken over it.
17. Finish with sesame seeds, chopped green onions, and a sprinkle of chili flakes if desired. Serve immediately.

Notes

For the crispiest results, avoid overcrowding the air-fryer basket and cook in batches if necessary. Do not add the honey sauce until just before serving to prevent the coating from losing crispness. Store leftover chicken and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the air fryer at 180°C / 350°F for 4–6 minutes and bread for 2–3 minutes. Avoid microwaving the chicken as it can make the coating soft.