Hot Sauce Chicken

Ingredients

• 500 g boneless chicken thighs (or chicken breast, cut into bite-sized pieces)
• 2 tbsp cornflour (for coating)
• 1 tbsp rice flour (optional, for extra crispiness)
• 1 tbsp paprika
• 0.5 tsp lemon pepper seasoning (plus extra for sprinkling)
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp black pepper
• salt (to taste, plus a pinch for the sauce)
• 1 tbsp oil (for coating chicken)
• 2 tbsp butter
• 5 garlic (cloves, minced)
• 1 tsp chilli flakes
• 3 tbsp hot sauce
• 1 tbsp lemon juice (plus fresh lemon squeeze for finishing)

Steps

1. 1

   Pat the chicken pieces dry with a paper towel to ensure maximum crispiness.

2. 2

   In a large bowl, toss the chicken pieces with cornflour, rice flour (if using), paprika, lemon pepper seasoning, onion powder, garlic powder, black pepper, salt, and 1 tablespoon of oil until evenly coated.

3. 3

   Cook the chicken using your preferred method: Air fry at 200°C for 10–14 minutes; Bake in a preheated oven at 220°C for 18–22 minutes; or Pan fry in a skillet over medium-high heat until golden and crispy on all sides.

4. 4

   While the chicken is cooking, prepare the sauce. Melt 2 tablespoons of butter in a pan over medium heat.

5. 5

   Add the minced garlic to the melted butter and cook for 20–30 seconds until fragrant but not browned.

6. 6

   Add the chilli flakes, then stir in the hot sauce, 1 tablespoon of lemon juice, and a pinch of salt. Mix well to combine.

7. 7

   Toss the crispy cooked chicken into the hot sauce glaze and stir until every piece is thoroughly coated.

8. 8

   Finish by sprinkling with extra lemon pepper seasoning and a fresh squeeze of lemon juice before serving.

Notes

For the best results, use boneless chicken thighs as they stay juicier than breast meat. If using an air fryer, don't overcrowd the basket to ensure even browning.

Nutrition per serving

• main
• chicken
• spicy
• air fryer
• easy dinner
• crispy chicken
• high protein