Ingredients
Equipment
Method
- Cut each chicken breast into thin, flat pieces. For example, if a one-pound package gives you two chicken breasts, cut each into 3-4 thin pieces. Pat the chicken breasts dry if they have a lot of moisture.
- Toss the spices together. Sprinkle the mixture over the chicken pieces in a bowl. Add the oil and toss to thoroughly coat the chicken.
- Preheat your air fryer. Place the chicken on the air fryer basket in an even layer, leaving space for air circulation. Air fry at 415 degrees F (213 degrees C) for 10 minutes. For larger pieces, cook closer to 13 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
- Let the chicken rest for a moment. Slice and enjoy.
Notes
Adjust salt based on the amount of chicken: 3/4 teaspoon table salt for 1 pound, 1 teaspoon for 1.5 pounds. If using coarse kosher salt, use 1 teaspoon for 1 pound. You can marinate the chicken with spices for up to 24 hours in the fridge, but add cornstarch just before cooking. For a shortcut, use 1 tablespoon of McCormick Rotisserie Chicken Seasoning blend per pound of chicken in place of the individual spices, then add cornstarch and brown sugar. For a dipping sauce, mix 1/2 cup mayonnaise with 2 tablespoons gochujang sauce, 1 clove grated garlic, soy sauce, and rice vinegar to taste. Season with salt and pepper.