Crispy Chicken With Spiced Pecans


  • 680 g chicken thigh boneless, skinned, cubed-1.5"
  • 1 tbsp kosher salt
  • 2 tsp This little goat went to Mexico spice
  • 3 tbsp cornstarch
  • This little goat went to Tokyo sauce as needed
  • 10 g fresh chili halved, seeded
  • Cilantro as needed
  • Mint leaves as needed
  • 1 lime, cut into wedges
  • 200 g pecan halves
  • 2 tbsp This little goat went to Hong Kong sauce
  • 2 tbsp dark brown sugar
  • Put the chicken in a bowl and toss with 2 tsp of salt and 2 tsp of Mexican spice.
  • In the same bowl, sift cornstarch over the seasoned chicken and mix, making sure all the cubes have a thin layer of cornstarch on them.
  • Select Air Fry, set the temperature to 400F for 15 Minutes. Press Start.
  • The unit will display "Add Food" when preheated and ready.
  • Place the seasoned chicken thighs in the basket and let cook until time is up, mixing halfway through when the unit beeps and reads "Turn Food".
  • When the air fryer time is up, take out the chicken and, in a large bowl, toss the chicken with 2 tbsp of This little goat went to Tokyo.
  • Put the chicken back into the air fryer at 400F for an additional 2 Minutes.
  • Remove the chicken from the air fryer and place it into a large mixing bowl.
  • Spiced pecans: combine all ingredients in a medium mixing bowl and coat evenly.
  • Select Air Fry and set the temperature to 340F for 4 Minutes. Press Start.
  • Place the spiced pecans in the air fryer in a single layer once the unit is preheated and reads "Add Food". Stir the nuts when the unit beeps and reads "Turn Food".
  • Remove from the air fryer and set aside to crisp at room temperature.
  • Place the nuts into the bowl with the chicken and toss with fresh sliced chili and place on a serving plate with chopped cilantro, mint, and lime wedges.
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