Air Fryer Chicken Stir Fry

I started making this because I wanted Phat Kaphrao at home. Fresh basil was hard to find and expensive for the amount I got, so my version drifted towards the ingredients I keep around. It now involves an air fryer, Indonesian sweet soy sauce, and a lot of fried onions.

Vegetables go in first, then the seasoned chicken sits on top. Its juices run through the vegetables as it cooks. Rice goes on the side, and everything is small enough to eat with a spoon.

What Goes In

I usually start with 500 g of boneless, skinless chicken thighs and make about three portions with rice. I season by eye, so these notes describe the mix and method rather than measured sauce ratios.

The sauce combines light soy, dark soy, Indonesian sweet soy sauce, and fish sauce. I usually use ABC sweet soy sauce; it is one of the parts I most want to keep when changing the dish. Bottled lemon juice also goes into the mix.

For the dry seasoning, I use paprika, garlic powder, gochugaru, black and white pepper, and MSG. Dried basil sometimes goes in too. The quantities change with my taste and whatever vegetables I am using. I check for extra salt after cooking.

For serving, I keep fried onions, black and white sesame seeds, and dried chives nearby. Chilli oil is optional. I sometimes add grated Grana Padano when reheating a portion.

Vegetables First, Chicken on Top

Start the rice before preparing the chicken. Cut the chicken into spoon-sized pieces, then mix it with the sauces, dry seasonings, and any fresh aromatics. Coat the pieces evenly. I usually cook it straight away.

These are the timings from my air fryer, so use them as checkpoints. The size of the pieces and the amount in the basket change how long the food needs.

1. Cook the frozen vegetables at 180°C for about seven minutes. They get a head start before the chicken goes in.
2. Spread the chicken mixture over the vegetables. Cook at 200°C for five to six minutes.
3. Turn and mix the chicken layer, then cook for another four to five minutes. This exposes more of its surface to the heat.
4. Mix the whole basket, including the vegetables. Continue in four- to five-minute intervals, stirring and checking between them, until everything is cooked through.

The top can brown while the chicken underneath still needs cooking. Before serving, use a food thermometer to check several of the largest chicken pieces and the centre of the mixture. Aim for at least 74°C throughout, following the USDA's poultry temperature guidance.

What I Change Between Batches

Frozen vegetables make this easy to put together, but I find the result softer and wetter than with fresh vegetables. I like a fairly dry finish with browned edges, which is why I keep opening and mixing the basket towards the end.

Changing the vegetables also changes the texture. The photos below show a mixed-vegetable version and one with plenty of edamame. I keep the rice separate so each spoonful can take more or less of the heavily seasoned chicken.

Serving and Saving a Portion

I use a shallow pasta bowl, with rice on one side and chicken and vegetables on the other. Black sesame stands out against the rice; white sesame stands out against the darker chicken. Fried onions go between them for crunch, with chives scattered over the top.

For leftovers, wash the bowl and utensils that held raw chicken before reusing them. Divide the food into small portions and refrigerate promptly. For the rice, the Food Standards Agency recommends chilling within an hour, keeping it refrigerated for no more than 24 hours, and reheating only once until steaming hot throughout. See its rice storage and reheating guidance.