Chicken Katsu Curry is one of those dishes that feels like a proper treat, but this version keeps things firmly in the high-protein, no-nonsense dinner category.
We’re using lean chicken breast, a golden panko coating, and the air fryer to keep the crunch high and the fat low. The curry sauce is smooth, slightly sweet, and ridiculously satisfying poured over sliced crispy chicken.
This recipe comes straight from my Everyday High Protein Handbook, where the focus is simple: proper meals, proper protein, and no complicated cheffy nonsense. Just reliable dinners that help you stay consistent without living off sad salads.
Perfect for midweek dinners, meal prep, or when the takeaway menu is whispering your name but you’d rather keep your nutrition on track.
Expect roughly 55g protein per serving and around 470 calories thanks to lean chicken breast doing the heavy lifting. The air fryer keeps things simple, quick, and family-friendly — minimal faff, maximum flavour.
Why You’ll Love This High-Protein Recipe
Around 55g protein per serving to help keep you full for hours.
From The Everyday High Protein Handbook, so you know it’s been kitchen-tested properly.
Crispy coating without deep frying — your kitchen won’t smell like a chippy.
Fakeaway vibes but made with simple UK supermarket ingredients.
Perfect for meal prep — the sauce reheats brilliantly.
Ideal when you want comfort food without blowing your calorie target.
Key Ingredients
Chicken breast. Lean, high-protein and perfect for creating that classic katsu texture without excess fat.
Panko breadcrumbs. Light and airy crumbs that create maximum crunch with minimal oil.
Curry powder. The backbone of the sauce — warm, comforting and nostalgic.
Carrot. Adds natural sweetness and helps create that signature silky texture once blended.
Soy sauce. Boosts umami depth and balances the sweetness in the sauce.
Honey. Just enough sweetness to mimic classic katsu curry flavour without turning things into dessert.
Garlic & ginger. The dynamic duo that makes everything smell incredible.
How To Make High-Protein Chicken Katsu Curry
Slice the chicken breasts horizontally into thin steaks, around 1 cm thick. This helps them cook quickly and evenly while staying juicy.
Set up three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs. Season the chicken lightly with salt and pepper.
Dip each chicken piece into the flour first, ensuring it is lightly coated. Shake off any excess.
Transfer the floured chicken into the beaten egg, making sure it is fully coated.
Press the chicken into the panko breadcrumbs until fully covered. Press gently so the crumbs stick well.
Place the breaded chicken pieces onto a tray and lightly spray with olive oil. This helps create that golden crispy finish in the air fryer.
Heat coconut oil in a pan over medium heat. Add the onion and carrot and cook for a few minutes until softened. Stir in the garlic and ginger and cook for another 30 seconds.
Add curry powder and flour to the pan and cook briefly. Gradually stir in the chicken stock, soy sauce, honey, and bay leaf. Simmer for 15 minutes until thickened, then blend until smooth.
Cook the breaded chicken in the air fryer at 180°C for 15–20 minutes until golden and cooked through (internal temperature 74°C). Slice the crispy chicken into strips and serve over rice. Spoon the smooth curry sauce generously over the top.
Serving & Storage
To Store
Store the chicken and sauce separately in airtight containers in the fridge for up to 3 days. This helps keep the coating crisp.
To Reheat
Reheat the sauce in a saucepan or microwave until piping hot. Reheat the chicken in the air fryer at 180°C for 4–6 minutes to bring back the crunch.
To Freeze
The curry sauce freezes very well for up to 3 months. Freeze in portions for easy future dinners. The breaded chicken can be frozen cooked, but best reheated in the air fryer.
Serving Suggestions
Serve with rice, jasmine rice, or cauliflower rice for lower carbs. Add steamed broccoli, edamame, or stir-fried greens to boost fibre and volume.
Variations & Tips
Want even more protein? Mix cooked lentils into the rice.
Swap chicken breast for turkey breast if that’s what’s lurking in the fridge.
Add a pinch of chilli flakes if you like a bit more heat.
Spray the breadcrumbs lightly with oil before air frying for extra golden colour.
Blend the sauce thoroughly for that classic smooth takeaway texture.
Slice the chicken after cooking to keep the coating crisp.
FAQ
Can I bake the chicken instead of air frying?
Yes. Bake at 200°C fan for around 20–25 minutes until golden and cooked through.
Can I make this gluten-free?
Use gluten-free flour, tamari instead of soy sauce, and gluten-free breadcrumbs.
How can I increase the protein even further?
Serve with extra chicken, add edamame on the side, or mix a spoon of Greek yoghurt into the sauce after cooking for a creamy protein boost.
Is this chicken katsu curry suitable for meal prep?
Yes. Store sauce and chicken separately and reheat the chicken in the air fryer to keep it crispy.
High-protein chicken katsu curry from The Everyday High Protein Handbook. Crispy air fryer chicken with silky curry sauce and 55g protein.
Total Time:40 mins
Yield:41x
Ingredients
UnitsScale
For the Chicken Katsu:
600gchicken breasts
50gplain flour
1 egg, beaten
100gpanko breadcrumbs
Salt and pepper, to taste
Olive oil spray
For the Katsu Curry Sauce:
1 teaspoon coconut oil
1 large onion, finely chopped
7ggarlic, minced
7gginger, minced
1 large carrot, peeled and chopped
2 tablespoons curry powder
1 tablespoon plain flour
500mlchicken stock
2 teaspoons soy sauce
1 teaspoon honey
1 bay leaf
Instructions
Cut the chicken breasts into thin steaks, about 1 cm thick. Season with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Dip each chicken piece first in flour, shaking off any excess, then in egg, and finally coat thoroughly in breadcrumbs. Place the breaded chicken on a plate. Set aside.
To make the sauce, heat the coconut oil in a large pan over medium heat. Add the onion and carrots and frr until softened. Add the garlic and ginger and continue to cook for 30 seconds more.
Stir in the curry powder and flour into the vegetable mixture and cook for a minute. Gradually add the chicken stock while stirring constantly to prevent any lumps. Add the soy sauce, honey, and bay leaf. Bring the sauce to a simmer (uncovered) and let it cook for about 15 minutes, until the vegetables are tender and the sauce has thickened. Blitz with a hand blender then simmer for a further 5 minutes.
While the sauce is simmering, heat your air fryer to 180°C. Spray the chicken pieces lightly with olive oil and place them in the air fryer. Depending on the size of your air fryer, you might need to cook in batches. Cook for 15-20 minutes or until the chicken is golden brown and has an internal temperature of 74 o C.
Once the chicken is done, slice it into strips. Serve the chicken over rice, pour a generous amount of curry sauce over the top.
Author:Scott Baptie
Prep Time:20 mins
Cook Time:20 mins
Category:Dinner, Lunch, Main Course, Poultry
Cuisine:Japanese
Nutrition
Serving Size:1
Calories:470
Fat:10g
Carbohydrates:40g
Protein:55g
More high-protein recipes to try
If you like fakeaways, try my Firecracker Chicken – sticky, spicy and packed with protein.
As always, I would love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!
Meet your new favourite high-protein fakeaway: Air-Fried Manchurian Chicken.
Imagine crunchy chicken nuggets (but make them grown-up) tossed in a glossy, spicy-tangy sauce that clings to every edge.
Traditionally deep-fried, but here we’re going full air fryer wizardry to keep the calories down while keeping the protein sky-high.
This recipe is ideal for busy weeknights, gym-goers chasing their daily protein target, or anyone who fancies an indulgent-feeling dinner without the takeaway guilt trip. Each portion lands around 47g protein and 362 calories
Why you’ll love this high-protein recipe
Packs 47g of lean protein per serving – perfect for keeping you fuller for hours.
Uses the air fryer for maximum crisp with minimal oil (your future arteries say thanks).
All ingredients available in UK supermarkets – no wild ingredient scavenger hunts.
Ready in roughly 30 minutes, meaning fakeaway vibes on a weeknight.
Saucy enough to pair beautifully with rice, noodles or even high-protein sides.
Key Ingredients
Chicken Breast. The protein-packed hero of the dish. Lean, mean, and perfect for soaking up all that spicy sauce.
Corn Flour. The magical dust that turns your chicken into crispy little nuggets of joy. Also helps thicken the sauce later.
Ginger-Garlic Paste. The aromatic powerhouse. This paste brings a punchy, fragrant base that makes your kitchen smell like a proper restaurant.
Soy Sauce. The salty umami bomb that ties the whole dish together. Reduced-salt version if cooking for kids (like me).
Sriracha Sauce. A cheeky dollop of heat. Feel free to adjust depending on your tolerance or masochism.
Tomato Ketchup. Yes, ketchup. Trust the process. It adds that sweet tang that balances out the spice.
Rice Vinegar. A little splash of sour that makes the sauce sing. Not too much though, we’re not making salad dressing.
Red Pepper. Sweet, crunchy, and adds a pop of colour. Makes you feel like you’re eating a vegetable, which is always nice.
Spring Onions & Sesame Seeds. The garnish that makes it look all professional. Also adds a bit of crunch and nuttiness at the end.
Keeping Manchurian Chicken Fresh For Later
To Store
Pop any leftovers into an airtight container and stick them in the fridge. They’ll keep happily for up to 3 days. Make sure the container is sealed properly unless you want your fridge smelling like a takeaway.
To Reheat
Best way? Toss the Manchurian Chicken into a pan over medium heat. A splash of water helps loosen the sauce. Microwaving works too but can make the chicken a bit soggy.
To Freeze
Freeze in portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating as above. The sauce holds up surprisingly well after freezing!
Serving Suggestions
Serve with jasmine rice, noodles, stir-fried veg, air-fried broccoli, or even folded into a high-protein wrap.
FAQs
Can I make Manchurian Chicken without an air fryer?
Absolutely. You can shallow fry, deep fry, or even bake the Manchurian Chicken. The air fryer just keeps it lighter.
Is Manchurian Chicken very spicy?
Not necessarily. The spice comes mainly from the Sriracha. Adjust it to your taste. Mild, medium or blow-your-head-off — your call.
Can I use chicken thighs for Manchurian Chicken?
Yes! Thighs are juicier and forgiving if you’re prone to overcooking. Just adjust cooking time slightly.
Can I make Manchurian Chicken vegetarian?
Sure thing. Swap the chicken for paneer, tofu, or even cauliflower for a veggie version of emm... "Manchurian"?
What can I serve with Manchurian Chicken?
Steamed rice, fried rice, or noodles all work beautifully.
Variations & Tips
Add even more protein by pairing with edamame, tofu cubes, or topping with sesame-soy cottage cheese (trust me).
Swap chicken breast for turkey breast for a lower-fat, equally high-protein option.
Want it spicier? Add extra Sriracha or chopped fresh chillies.
For a richer sauce, add 1 tbsp tomato purée and fry it off for 1 minute before adding liquids.
To keep the chicken extra crisp, air-fry in smaller batches and don’t overcrowd the basket.
Crispy, saucy Manchurian Chicken made healthier in the air fryer. 47g protein per serving.
Total Time:35 mins
Yield:41x
Ingredients
UnitsScale
For the Chicken:
600gboneless and skinless chicken breast, cut into bite-sized pieces
30 g tbsp corn flour
1 tsp ginger-garlic paste
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red chilli powder (optional)
1 tsp soy sauce
1 tbsp olive oil Spray
For the Manchurian Sauce:
1 tsp oil
1 small onion, finely chopped
1 red pepper, cut into chunks
20gginger-garlic paste
2 tbsp reduced-salt soy sauce
1 tbsp tomato ketchup
1 tsp sriracha sauce
1 tsp rice vinegar
1/2 tsp black pepper
1 tsp corn flour mixed with 60ml water (for thickening)
Spring onions & sesame seeds for garnish
Instructions
First things first, prep your chicken. In a large bowl, mix together your chicken breast pieces with corn flour, ginger-garlic paste, soy sauce, vinegar, salt, black pepper, and a bit of red chilli powder if you fancy living dangerously. Stir it all together so every piece is thoroughly coated.
Air Fryer or Oven: Preheat your air fryer to 200°C. Arrange the chicken pieces in a single layer in the basket, making sure they’ve got breathing room. Give them a light mist with olive oil spray. You might need to work in batches if your air fryer isn’t built like a hotel buffet. Cook for 10-12 minutes in the air fryer, or 18-22 minutes in the oven, shaking halfway through, until golden and crispy.
Pan Fry: Heat a few tablespoons of oil in a large non-stick frying pan over medium heat. Fry the chicken pieces in batches, turning so all sides crisp up. Drain on kitchen paper to soak up the excess oil.
Now for the sauce, in a large wok or pan, heat a teaspoon of oil. Toss in the onion and ginger-garlic paste, sautéing for 2 minutes until fragrant. Add the red pepper and stir-fry for another 2 minutes — you want it tender but still perky.
Pour in your soy sauce, ketchup, Sriracha, rice vinegar, and a pinch of black pepper. Stir like you mean it. Add the corn flour-water mixture and cook for a couple of minutes until the sauce thickens to a glossy, sticky consistency.
Finally, tip in your cooked chicken and toss everything together until each piece is lavishly coated.
Top it off with sliced spring onions and a scattering of sesame seeds to make it look fancy and Instagram-worthy.
Author:Scott Baptie
Prep Time:15 mins
Cook Time:20 mins
Category:Poultry
Method:Air Fryer
Cuisine:Chinese
Nutrition
Serving Size:1
Calories:362
Fat:10g
Carbohydrates:21g
Protein:47g
Recipe Video
If you liked this Manchurian Chicken, try these:
Beef Chow Mein.Swap your greasy takeaway for this high-protein Beef Chow Mein. Packed with tender beef strips, fresh veg, and slurpable noodles, it's quick, easy, and way more satisfying than waiting for delivery.
Honey Chilli Chicken. A sweet, spicy, and seriously satisfying stir-fry made in just 30 minutes. This high-protein honey chilli chicken is loaded with colour, crunch, and enough heat to warm your soul without setting your kitchen on fire.
Szechuan Chicken. Turn up the heat with this fiery Szechuan Chicken. Loaded with bold spices, crunchy veggies, and tender chicken, it's the perfect way to add a bit of kick (and protein) to your dinner routine.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
Meatballs. The humble yet mighty heroes of the dinner table.
They’re like little flavour bombs, ready to explode with deliciousness in your mouth.
But let’s be honest—frying them is messy, baking them takes forever, and sometimes you just can’t be bothered.
Enter the air fryer: the modern-day miracle that gives you crispy-on-the-outside, juicy-on-the-inside meatballs with zero faff.
This healthy meatball recipe ditches the greasy frying pan and keeps things light with 5% fat beef mince, just enough breadcrumbs to hold them together, and an easy tomato sauce to tie it all up.
High in protein, easy to make, and minimal washing up? It’s a yes from us.
How to cook meatballs in an air fryer?
An air fryer meatball recipe is exactly what it sounds like—meatballs cooked in an air fryer instead of pan-frying or baking.
The air fryer circulates hot air around the meatballs, giving them a crispy outside and tender inside without drowning them in oil.
This makes them healthier, quicker, and frankly, just better. They cook in about 12 minutes at 190°C, making them perfect for busy weeknights.
Whether you serve them with pasta, stuffed in a sandwich, or straight from the bowl (no judgement), these meatballs are an easy, high-protein meal you’ll want on repeat.
Air Fryer Meatballs Key Ingredients
Onion. Finely chopped and sautéed until sweet and soft, because raw onion in meatballs is a crime.
Garlic. Because everything tastes better with garlic. It’s the law.
Mixed Herbs. Adds an Italian-style herby goodness that makes these meatballs taste like they just walked out of a fancy trattoria.
Beef Mince (5% fat). High in protein, lower in fat, and perfect for a healthy meatball recipe that won’t leave you feeling like you need a nap after dinner.
Breadcrumbs. The secret weapon for keeping meatballs soft and tender instead of dense and rubbery.
Egg. The glue that holds everything together. Without it, you'd just have a pile of seasoned mince.
Healthy, delicious, and air-fried to perfection—these meatballs are your new weeknight favourite.
Total Time:45 mins
Yield:41x
Ingredients
UnitsScale
1 tbsp. olive oil
1/2 onion, very finely chopped
2 garlic cloves, chopped
1 tbsp. mixed herbs
5% fat beef mince
80gbreadcrumbs
1 egg
1/2 tsp salt
Pepper, to taste
500gtomato-based pasta sauce from a jar (or make your own)
Instructions
Start by softening the onion and garlic in a pan with a little olive oil. This makes them sweet and mellow instead of harsh and overpowering.
Next, mix together the beef mince, mixed herbs, breadcrumbs, egg, salt, pepper, and the cooked onion mixture. Get your hands in there—it’s the only way to make sure everything is properly combined.
Roll the mixture into golf ball-sized meatballs. You should get around 20 meatballs from this batch.
Preheat your air fryer to 190°C. Place the meatballs in the basket in a single layer (no overcrowding—give them space to crisp up).
Cook for 12–14 minutes, turning them once halfway through. You’re looking for a golden brown crust and juicy centre.
Once cooked, add them to the tomato sauce and let them soak up all that saucy goodness before serving.
Pair with pasta, rice, or stuff them into a sandwich for an epic meatball sub. Or just eat them straight from the pan. Your kitchen, your rules.
Author:Scott Baptie
Prep Time:20 mins
Cook Time:25 mins
Category:Meat
Method:Hob
Cuisine:Italian
Nutrition
Serving Size:1
Calories:297
Fat:9g
Carbohydrates:12g
Protein:42g
Storing, Reheating & Freezing Air Fryer Meatballs
Storing
Keep cooked meatballs in an airtight container in the fridge for up to 4 days. If they’re in sauce, they’ll taste even better the next day.
Reheating
Warm them in the air fryer at 180°C for a few minutes to get the crisp back. If they’re in sauce, heat them gently on the stovetop or zap them in the microwave.
Freezing
Freeze cooked or raw meatballs in a sealed container for up to 3 months. If freezing raw, lay them out on a tray first so they don’t stick together.
FAQs About This Easy Meatball Recipe
Can I use turkey or pork instead of beef?
Absolutely. Swap the beef mince for pork mince or turkey mince for a leaner option. Just be aware that they might cook slightly faster, so check them a minute or two early.
Can I make these air fryer meatballs gluten-free?
Yep! Just use gluten-free breadcrumbs, and you’re good to go.
Do I need to fry the onions and garlic first?
Not technically, but trust me, your taste buds will thank you if you do. Frying the onions and garlic first makes them sweeter, softer, and way more flavourful. If you’re in a rush, you can skip this step and mix them in raw—but be prepared for a slightly sharper taste and a bit of crunch in your meatballs. Your call!
If You Liked These Air Fryer Meatballs, Try These:
Turkish Meatballs. If you love a good meatball (and let’s be honest, who doesn’t?), these Turkish-style beauties are packed with warming spices and served with a tangy yoghurt sauce. Perfect for when you want something a little different but just as easy and delicious.
Air Fryer Pork Meatballs. Another air fryer win! These pork meatballs are juicy, packed with flavour, and perfect for meal prep. Serve them with noodles, rice, or just eat them straight from the air fryer basket—we won’t judge.
Air Fryer Hunter’s Chicken. A British pub classic made healthier! Tender chicken breast wrapped in bacon, smothered in tangy BBQ sauce, and finished with a melty layer of cheese—all cooked to perfection in the air fryer. High in protein and low in effort.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
If you love a good fakeaway but also love… you know… your arteries, this Air Fryer Chicken Shawarma Wrap is about to become a weekly favourite. It’s everything you want from a late-night kebab shop run, minus the questionable decision-making and next-day regret.
Think tender spiced chicken, crisp edges, a refreshing yoghurt sauce, crunchy slaw and enough flavour to make your kitchen smell like you’ve opened a mini shawarma stall.
This one is big on protein – around 48 g per serving – thanks to juicy chicken thighs and a generous swirl of Greek yoghurt. It’s ideal for quick dinners, meal prep, post-gym fuel, or that moment when you realise you’d rather cook something delicious than wait 50 minutes for a lukewarm delivery.
Why you’ll love this high-protein recipe
Around 48 g of protein per wrap to keep you full for hours and support your goals.
Cooked entirely in the air fryer for fast, crispy, fakeaway-worthy chicken.
Uses simple, supermarket-friendly ingredients — no obscure spices or special equipment.
Easy to prep ahead: marinate the chicken the night before and cook when ready.
Crispy, spiced Air Fryer Chicken Shawarma Wrap, packed with juicy marinated chicken, fresh slaw, and a creamy yoghurt sauce, all wrapped in warm flatbread. This high-protein chicken recipe is quick, easy, and bursting with flavour—perfect for a healthy lunch or dinner!
Total Time:30 minutes
Yield:41x
Ingredients
UnitsScale
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1/4 tsp ground cinnamon
2 tbsp orange juice
1 tbsp olive oil
750g (1.5 lbs) chicken thigh, boneless and skinless
For the Yoghurt Sauce:
120mlGreek Yoghurt
Salt and pepper
Handful fresh herbs (Mint, Parsley, Dill, and Coriander), chopped
1 tsp lemon juice
For the Shawarma:
4 flatbreads
200gcoleslaw
2 mini cucumbers, sliced
2 gherkins, sliced
4 tbsp pickled red onions
Instructions
Mix all the spices, salt, orange juice, and olive oil into a paste.
Rub it all over the chicken thighs like you’re giving them a luxurious spa treatment.
Let them chill in the fridge for a few hours (or overnight if you’re patient). No time? No problem. Cook them straight away!
Air fryer: 180°C for 17-22 mins, turning once halfway through.
Frying pan: Medium heat for 10-12 mins until beautifully charred.
Mix the Greek yoghurt, herbs, lemon juice, salt, and pepper. Try not to eat it all with a spoon before assembling.
Warm your flatbreads in a dry pan for a minute.
Smear with that glorious yoghurt sauce.
Pile on the slaw, sliced chicken, cucumbers, gherkins, and pickled onions.
Roll it up, attempt to eat gracefully, fail, and enjoy every bite.
Author:Scott Baptie
Prep Time:15 mins
Cook Time:15 mins
Nutrition
Serving Size:1
Calories:543
Fat:23 g
Carbohydrates:36 g
Protein:48 g
Keeping Chicken Shawarma For Later
To Store
Keep the cooked chicken in an airtight container in the fridge for up to 3 days. Store slaw, sauce and flatbreads separately. Do not assemble the wrap ahead of time — it turns into a sad, soggy tortilla tragedy.
To Reheat
Microwave until hot throughout, or pop it back in the air fryer for 3–4 minutes to bring the crispiness back.
To Freeze
Not ideal. The yoghurt, slaw and flatbread don’t freeze well. If you must, freeze only the cooked chicken for up to 2 months.
Serving Suggestions
Wrap it up with slaw, cucumber and pickles (classic).
Serve over rice for a high-protein shawarma bowl.
Add a dollop of hummus or a drizzle of chilli sauce for extra oomph.
FAQs – Air Fryer Chicken Shawarma Wrap Edition
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. If using breast, reduce the cook time slightly and keep a close eye on it so it doesn’t dry out.
Can I make this ahead for meal prep?
Definitely. Marinate the chicken the night before and cook when needed. The cooked chicken also reheats beautifully.
How do I make it spicier?
Add ½–1 tsp cayenne to the marinade or drizzle hot sauce into the wrap.
What’s the best flatbread to use?
Soft Middle Eastern flatbreads, large pittas or mini naans work best. Anything that folds without breaking.
If You Loved This Air Fryer Chicken Shawarma Wrap, Try These:
Air Fryer Hunter’s Chicken. Juicy chicken breast wrapped in crispy bacon, smothered in BBQ sauce, and topped with melty cheese – all cooked to perfection in the air fryer. If you love big flavours with minimal effort, this one’s for you. Bonus: it’s also high in protein, because we don’t mess around here.
Diet Coke Chicken. Sounds weird, tastes amazing. The Diet Coke reduces down into a rich, sticky glaze, giving the chicken an incredible sweet-and-savoury coating. It’s like your favourite Chinese takeaway, but lighter, healthier, and surprisingly high in protein.
Szechuan Chicken. Love spice? This one’s got you covered. Fiery, bold, and packed with Szechuan peppercorns, this dish delivers that addictive tingly heat. Perfect for serving with rice or noodles when you want a high-protein meal with serious kick.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
If you’re craving proper pub-style comfort without the heavy calories or the lengthy wait, this Air Fryer Hunter’s Chicken is about to become your new midweek favourite.
Juicy chicken breasts wrapped in smoky bacon, topped with a tangy BBQ glaze and a crown of melted mozzarella — and the best bit? It cooks in just 20 minutes in the air fryer. No faff, no flipping pans, no “is it done yet?” panic.
Each portion delivers around 60g of protein (yes, really), making it perfect for anyone trying to stay full for longer, support fat loss, or simply tick off their daily protein target without living on shakes.
At roughly 380 kcal per serving, it’s a proper feel-good fakeaway that still fits into a healthy routine, whether you’re juggling busy family meals or navigating menopause hunger waves.
The main protein source here is lean chicken breast, boosted by the bacon and cheese, and all you need equipment-wise is an air fryer and a small brush for the sauce.
Simple ingredients, huge flavour, and a guaranteed crowd-pleaser — exactly what a weeknight winner should be.
Why you’ll love this high-protein recipe
Packs around 60g of protein per serving to keep you full for hours.
A 20-minute high-protein fakeaway your local pub could only dream of.
Uses simple UK ingredients you’ve already got in the fridge — no chef wizardry required.
Bacon + cheese + BBQ sauce = maximum flavour for minimal calories.
Perfect for busy nights, batch-cooking, and anyone who wants big flavour without big effort.
Air Fryer Hunter's Chicken Recipe - Key Ingredients
Chicken breasts. The star of the show. Lean, mean, and ready to be transformed into something gloriously cheesy.
Smoked paprika. A sprinkle of this stuff and suddenly your chicken thinks it's just returned from a weekend BBQ.
Bacon or turkey bacon. Wrapping chicken in bacon? It's like giving your dinner a comfort blanket.
Tomato puree. Adds a cheeky boost of rich, concentrated tomato flavour.
Low-calorie/sugar-free barbecue sauce. The sticky, tangy MVP of Hunter's Chicken. We’re keeping it light, but feel free to rebel.
Reduced-fat mozzarella. Melty, stretchy, gooey – a crucial part of the full pub grub experience without as many calories.
How To Make Air Fryer Hunter's Chicken
1 - Lay your chicken breasts on a plate and season generously with salt, pepper, and smoked paprika. Don’t be shy — this is your flavour foundation.
2 - Drape a slice of back bacon or turkey bacon over each breast and season with the paprika. It’s basically a cosy bacon blanket that keeps everything juicy as it cooks.
3 - Place the bacon-wrapped chicken into the air fryer basket. Make sure the pieces aren’t touching — overcrowding = sad, steamed chicken.
4 - Air fry at 180°C for 12 minutes. The bacon will start to crisp and the chicken will be nearly cooked through. No flipping needed.
5 - Open the basket and brush each chicken breast generously with tomato purée and low-calorie BBQ sauce. Think of it like painting… but tastier.
6 - Sprinkle the mozzarella over the saucy chicken breasts. A big handful per piece — this is not the moment for restraint.
7. Pop the basket back in for 3–4 minutes until the cheese melts into a golden, gooey layer. Serve immediately while everything is sizzling and glorious.
Keeping Hunter's Chicken For Later
To Store
Pop leftovers into an airtight container and refrigerate for up to 2 days. The bacon stays surprisingly crisp!
To Reheat
Microwave on full power for 2–3 minutes, or air fry for 5 minutes at 160°C for that crispy finish.
To Freeze
Not the best candidate — the cheese and bacon texture won’t be the same. Best eaten fresh.
Serving Suggestions
Pair it with:
Air-fried sweet potato wedges
Green beans or broccoli
Simple salad
Microwave rice for emergency weeknight speed
Or go wild and add garlic bread… because balance.
Variations & Tips
Add extra protein by topping with a spoonful of cottage cheese before adding mozzarella (don’t knock it ’til you try).
Swap chicken breast for chicken thighs for even juicier results.
Use turkey bacon for a lighter version, or streaky bacon if you’re feeling dangerous.
Want heat? Mix a little chipotle paste into your BBQ sauce (your readers love your chipotle paste tip!).
Don’t overcrowd the air fryer — sad, steamed chicken is not the vibe.
Air Fryer Hunter's Chicken Recipe FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy. Just check the internal temp hits 75°C and adjust the cooking time by a few minutes.
What’s the best type of bacon to use?
Back bacon is traditional, but turkey bacon works if you’re counting calories. Feeling fancy? Streaky bacon for extra crisp!
Can I make Hunter's Chicken in the oven?
Yes, but where’s the fun in that? Bake at 200°C for 20-25 minutes, adding sauce and cheese in the final 5 minutes.
What can I serve it with?
Classic choices include chips, mash, or veg. Or go rogue with a garlic bread side – because carbs are life.
Can I use regular BBQ sauce?
Swapping low-calorie BBQ sauce for regular adds 10-20 kcal per serving, while using full-fat mozzarella instead of reduced-fat adds another 20 kcal. In total, this could increase the meal from 320 kcal to around 350-360 kcal per portion. If you go all out with streaky bacon too, expect 400 kcal+ per serving. Still way lighter than the deep-fried pub version—and just as delicious!
Air Fryer Hunter’s Chicken: juicy chicken wrapped in bacon, topped with BBQ sauce and melted cheese. A 20-minute pub classic made easy!
Total Time:20 minutes
Yield:41x
Ingredients
UnitsScale
600gchicken breasts
1 tsp smoked paprika
4 slices back bacon or turkey bacon
2 tsp tomato puree
2 tbsp low-calorie/sugar-free barbeque sauce
120greduced-fat mozzarella cheese
Instructions
Season those chicken breasts with smoked paprika, salt, and pepper. Don't skimp – the chicken deserves a little razzle-dazzle.
Wrap each breast in bacon. It’s like a cosy meat hug. Place them gently into your air fryer.
Cook at 180°C for 12 minutes. No need to flip – the air fryer’s got your back!
Add a tomato paste base layer, then brush on that barbecue sauce like you’re an artist and this chicken is your canvas.
Sprinkle on mozzarella cheese. Pop it back in the air fryer for 3-4 minutes until the cheese melts into a golden, gooey crown.
Serve and prepare for applause. Seriously, your family or housemates might actually cheer.
Author:Scott Baptie
Prep Time:5 mins
Cook Time:15 mins
Method:Air Fryer
Cuisine:British
Nutrition
Serving Size:1
Calories:378
Fat:14 g
Carbohydrates:3 g
Protein:60 g
If you liked this Air Fryer Hunter’s Chicken, try these
Air Fryer Shawarma Chicken Wrap.Juicy, spiced chicken, cooked to crispy perfection in the air fryer and wrapped in a warm flatbread with crunchy slaw, creamy yoghurt sauce, and tangy pickles. This high-protein Air Fryer Chicken Shawarma Wrap is ridiculously easy to make and dangerously delicious. Takeaway who?
Air Fryer Pork Meatballs.Juicy pork meatballs with a crispy air-fried coating. Quick, easy, and full of flavour.
Zingy Glazed Crispy Chicken. Chicken with a crispy coating and a bold citrus kick that’ll wake up your taste buds.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
Imagine this: succulent air fryer pork meatballs made with a double dose of pork, air-fried to perfection, and then smothered in a vibrant, homemade tomato and basil sauce.
Sounds amazing, doesn't it? This dish is not only a feast for the taste buds but also a cinch to make.
Whether you're a seasoned cook or a beginner in the kitchen, this recipe will walk you through each step, ensuring you end up with a dish that's restaurant-worthy. So, tie on your apron, preheat your air fryer, and let's get cooking!
What are Pork Meatballs?
Pork meatballs are juicy, flavour-packed bites made from seasoned minced pork, perfect for a variety of dishes. This air fryer double pork meatballs recipe takes things up a notch by combining pork mince with bacon for an extra layer of smoky richness. Blended with garlic, herbs, and breadcrumbs, these meatballs are shaped into tender morsels and cooked in the air fryer for a crispy outside and moist interior. Quick, easy, and healthier than frying, they’re ideal as a main dish with pasta or rice, or as a tasty appetiser. Versatile and satisfying, pork meatballs are a crowd-pleasing favourite.
Alternative Cooking Methods for Pork Meatballs
While this recipe focuses on using an air fryer, I understand that not everyone has one. But don't worry, you can still enjoy these delicious pork meatballs by using different cooking methods such as oven baking, cooking under the grill (broiling for our American friends), or pan frying.
If you prefer to use your oven, preheat it to 190°C (375°F). Place the meatballs on a baking sheet lined with greaseproof paper, ensuring they're spaced out evenly. Bake for about 20-25 minutes, or until they're cooked through and have a nice, golden brown exterior.
Cooking Pork Meatballs under the grill
Preheat your grill (or broiler) to a medium-high setting. Place the meatballs on a grill pan, and grill them for about 12-15 minutes, turning them occasionally to ensure they cook evenly.
Pan frying Pork Meatballs
If you're a fan of traditional cooking methods, pan frying is a great option. Heat a bit of oil in a frying pan over medium heat. Add the meatballs, making sure not to overcrowd the pan, and cook them for about 10-12 minutes, turning them frequently until they're browned on all sides and cooked through. This method is similar to the one we use in our Turkish Meatballs recipe.
Remember, no matter which method you choose, the most important thing is to ensure your meatballs are cooked through.
Use a meat thermometer if you have one - the internal temperature should reach 71°C (160°F).
Pork Meatballs Key Ingredients
Bacon medallions. Bacon adds a smoky, savoury element to the meatballs. The finely chopped medallions distribute evenly throughout the mixture, ensuring each bite is packed with flavour.
Garlic. Garlic is a flavour powerhouse, adding a pungent, slightly spicy note that complements the rich taste of the pork. Minced or pureed, it blends well into the mixture, infusing the meatballs with its distinctive aroma and taste.
5% fat pork mince. This is the star of our meatballs. The 5% fat content strikes a balance between leanness for health and enough fat for flavour and juiciness. The pork mince provides a mild, versatile base that absorbs the flavours of the other ingredients beautifully.
Breadcrumbs. People often think breadcrumbs are just a 'filler ingredient' but they're key as they absorb moisture, ensuring the meatballs remain juicy and tender.
Balsamic vinegar. A splash of balsamic vinegar adds a touch of acidity to the sauce, balancing out the sweetness of the tomatoes and enhancing the overall flavour.
Fresh basil. Basil adds a fresh, peppery note to the sauce.
These juicy meatballs, paired with a delicious tomato and basil sauce, are sure to become a family favourite. Follow this step-by-step guide to bring this mouthwatering dish to your table.
Total Time:35 mins
Yield:41x
Ingredients
UnitsScale
1 tsp olive oil
1 small onion, very finely chopped
50gbacon medallions, finely chopped
10ggarlic, minced or puree
500g5% fat pork mince
1 egg
70gbreadcrumbs
1 tsp oregano
Few grinds of salt
Few grinds of black pepper
1 tsp olive oil
1 onion, finely chopped
10ggarlic, minced or puree
400g chopped tomatoes
250mlchicken stock
1 tsp balsamic vinegar
Fresh basil, a large handful
Instructions
To make the meatballs, heat 1 tsp of olive oil in a frying pan on a medium heat and add the onion and bacon and fry for around 5 minutes utill the onion starts to turn brown and the bacon crisps up.
Add the garlic and fry for a further 30 seconds before removing everything from the pan, tip onto a plate or chopping board and allow to cool down.
Once cool, add it to a mixing bowl with the pork mince, egg, breadcrumbs, oregano, salt and pepper. Get your hands in to combine everything and form into 16 meatballs.
There are two ways to cook the meatballs. The best way is to pop them into an air fryer for 12-14 minutes at 190o Celsius and turn mid way through. If you don’t have an air fryer you can pan fry them. But air frying is quicker and easier.
While the meatballs are in the air fryer, get to work on your sauce.
Heat 1 tsp of olive oil in a large frying pan and fry the onion for around 5 minutes. Add the garlic and fry for 30 seconds more before adding the chopped tomatoes, chicken stock, balsamic vinegar and fresh basil. Keep the heat quite high to allow for everything to reduce down quickly.
Once the meatballs are done in the air fryer, mix through with the sauce and serve.
Author:Steph Dorosan
Prep Time:15 mins
Cook Time:20 mins
Nutrition
Serving Size:1
Calories:332
Fat:12g
Carbohydrates:19g
Protein:37g
Recipe Video
Storage Tips
To Store
The meatballs and sauce keep well in the fridge in an air-tight container.
To Reheat
Place the meatballs in the microwave and zap until they're fully heated throughout.
To Freeze
There are two options here. One is to freeze the meatballs before cooking them. Secondly, the whole cooked recipe (sauce and meatballs) also freezes.
Frequently Asked Questions (FAQs)
Can I use a different type of meat for these meatballs?
Absolutely! While this recipe calls for pork mince, you can easily substitute it with other types of mince like beef mince or turkey mince. Just keep in mind that leaner meats may result in a slightly drier meatball.
What can I serve with these meatballs?
These meatballs are incredibly versatile and can be served with a variety of side dishes. Some popular options include pasta, rice, or a fresh salad. They're also delicious when served in a sub roll for a meatball sandwich.
Can I make these meatballs gluten-free?
Yes, to make these meatballs gluten-free, simply substitute the breadcrumbs with a gluten-free alternative. There are many options available in most supermarkets, including gluten-free breadcrumbs, almond flour, or even crushed gluten-free cereal.
How can I tell when the meatballs are done cooking?
The best way to tell if the meatballs are done is to use a meat thermometer. The internal temperature should reach 71°C (160°F). If you don't have a meat thermometer, you can cut into one of the meatballs - there should be no pink in the middle, and the juices should run clear.
If you liked this recipe, try these
Pork Stroganoff. This Pork Stroganoff is creamy, comforting, and ready in under 20 minutes! Tender pork fillet is simmered in a rich paprika-infused sauce with a cheeky splash of wine. It's quick, easy, and fancy enough to pretend you're hosting a dinner party, even if you're just treating yourself.
This chicken and chorizo risotto is smoky, creamy, and packed with protein—all without the endless stirring. Forget the traditional risotto faff; just chuck in the stock, let the rice do its thing, and enjoy a deeply flavoured, one-pan wonder. Perfect for weeknights when you want something fancy without the effort.
Easy Meatballs. Juicy, herby, and packed with protein, these air fryer meatballs are here to make your dinner effortless. Cooked to golden perfection in just 12 minutes, they’re healthier than the fried versions and way less hassle than oven-baking. Serve them with pasta, or in a sandwich.
Leave A Comment Below
Loved the recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
Let’s talk meatballs. Not beige ones. Proper Turkish meatballs.
These lamb köfte are spiced with cumin, cinnamon and paprika, pan-seared for flavour, then gently simmered in a thick tomato and chickpea sauce that tastes like it’s been bubbling away all afternoon (it hasn’t).
This is a high-protein dinner that actually keeps you full, thanks to lean lamb mince and chickpeas doing the heavy lifting.
Expect roughly 47 g protein per serving, around 575 calories, and zero need for a sad side salad. It’s comforting, bold, and ideal for busy weeknights when you still want something that feels a bit special.
Why you’ll love this high-protein recipe
Packed with ~47 g protein per serving to keep you fuller for longer
Made with simple supermarket ingredients – nothing niche or annoying
Bold, warming spices without being spicy (family-friendly)
One-pan friendly and great for batch cooking
Comfort food energy without ridiculous calories
Key Ingredients
Lamb mince. Lamb is the classic choice for köfte. Go as lean as you can find (usually ~10% in the UK). Beef works if you want to lower calories slightly, but lamb brings the flavour.
Chickpeas. Add texture, extra protein, and make the sauce more filling. Always rinse and drain – chickpea tin water has no business being here.
Red onion. Sweeter than white onion and melts nicely into the sauce when finely chopped.
Dill. Fresh, herby and very Turkish. It cuts through the richness and makes the whole dish taste brighter.
Paprika. Use regular paprika for warmth, or smoked if you want a deeper, almost BBQ-ish vibe.
Cinnamon. Sounds odd. Tastes incredible. Trust the process.
Stock. Chicken stock works brilliantly, but veg or beef are both fine.
Serving & storage
To store
Allow to cool, then store in an airtight container in the fridge for up to 3 days.
To reheat
Microwave until piping hot, or gently reheat in a pan with a splash of water or stock to loosen the sauce.
To freeze
Best option: freeze the uncooked meatballs and the sauce separately. Cook from fresh for best texture.
Serving suggestions
Fluffy basmati rice or bulgur wheat
Warm flatbreads for sauce-mopping duties
A dollop of Greek yoghurt or cucumber yoghurt on the side
Variations & tips
Want even more protein? Add extra chickpeas or serve with high-protein flatbreads.
Lower-calorie option: use 5% beef mince instead of lamb. Still excellent.
Like heat? Add chilli flakes or a pinch of Aleppo pepper.
Don’t overcook the meatballs at the browning stage – they finish cooking in the sauce.
Toast the pine nuts first. Always. Non-negotiable.
Juicy lamb meatballs, loaded with warm spices, simmered in a rich tomato sauce with chickpeas. A high-protein meal that’s comforting, packed with flavour, and just a little bit fancy. Top with pine nuts and fresh dill, and suddenly, you’re the head chef of your own Turkish bistro
Total Time:60 mins
Yield:31x
Ingredients
UnitsScale
500glean lamb mince
1 medium egg, beaten
2 tbsp. ground cumin
2 tsp. ground cinnamon
2 tbsp. paprika
2 tbsp. fresh or dried dill,
2 garlic cloves, minced
1 tbsp. olive oil
1 red onion, finely chopped
400 g tin chopped tomatoes
120mlchicken stock
1 tbsp honey
400 g tin chickpeas, wash and drained
Pine nuts and fresh dill for garnish
Instructions
First, mix up your meatball mixture. Chuck the lamb mince, egg, cumin, cinnamon, paprika, and dill into a bowl and mix until everything is well combined. (Yes, you’ll have to get your hands in there – no one said being a chef was glamorous.)
Roll the mixture into around 16 meatballs. Think golf ball-sized, not cricket ball-sized.
Heat some olive oil in a heavy pan and cook the meatballs until they’re golden brown. No need to cook them through just yet – they’ll finish cooking in the sauce. Set them aside and try not to eat them immediately.
In the same pan, sauté the onion and garlic for a few minutes until soft and fragrant. Then, add the rest of the cumin, cinnamon, and paprika, followed by the chopped tomatoes, chicken stock, honey, salt, and black pepper. Give it all a good stir.
Return the meatballs to the pan, pop the lid on, and let everything simmer for 15 minutes. Your kitchen should now smell like a Turkish spice bazaar.
After 15 minutes, throw in the chickpeas and cook for another 15 minutes. By now, everything should be thick, rich, and ridiculously good.
Scatter over pine nuts and fresh dill, then serve. Preferably with some warm bread to mop up all that glorious sauce.
Author:Scott Baptie
Prep Time:15 mins
Cook Time:45 mins
Category:Meat
Method:Stove
Cuisine:Turkish
Nutrition
Serving Size:1
Calories:575
Fat:27g
Carbohydrates:36g
Protein:47g
Recipe Video
FAQ
Can I use beef or turkey mince instead of lamb?
Yes. Beef works very well. Turkey is leaner but needs careful cooking to avoid dryness.
Are Turkish meatballs spicy?
No – they’re warming, not hot. Add chilli if you want heat.
Are these meatballs gluten-free?
Yes. No breadcrumbs, no flour, no nonsense.
More high-protein recipes to try
If you enjoyed the warming spices in these meatballs, you’ll love my Turkish Lentil Soup – thick, hearty, naturally high in protein and perfect for batch cooking.
Short on time? My Air Fryer Meatballs are a proper weeknight hero – juicy, high-protein and ready with minimal effort.
Fancy something a bit different? Try the Air Fryer Pork Meatballs – packed with flavour, great for meal prep, and just as comforting.
Leave Me A Comment Below
As always, I’d love to hear how you find this recipe. If you make it, please come back and leave a comment below. Thanks!
Cooking fish can be stressful. It sticks. It overcooks. It makes your kitchen smell like a fishmonger’s apron. But fear not! These air fryer salmon parcels are here to save your dinner and your sanity.
Wrapped in foil, the salmon stays juicy, the marinade works its magic, and your air fryer does all the heavy lifting. No flipping, no fuss, and no fishy disasters. Just perfectly cooked, flavour-packed salmon with tender veg and a side of couscous that fluffs itself.
The Thai-inspired marinade is a dream—soy sauce for savoury depth, lime for zing, ginger and garlic for that warming punch. Oh, and a little brown sugar to keep things interesting.
Best of all? It’s high-protein, so you can pretend you’re eating like an athlete while you binge-watch telly in your pyjamas.
What are Air Fryer Thai Salmon Parcels?
Air fryer Thai salmon parcels are foil-wrapped portions of salmon marinated in a Thai-inspired blend of lime, soy sauce, garlic, ginger, and spices. Alongside the salmon, thinly sliced veg cooks to tender perfection.
The foil locks in steam for moist, flaky salmon and juicy veg, while the air fryer ensures even cooking without needing gallons of oil. Perfect for busy home cooks looking for a quick, healthy meal with big flavour.
What Are Air Fryer Salmon Parcels?
If you’ve never made air fryer salmon parcels, let me introduce you to your new favourite way to cook fish.
These beauties involve wrapping salmon and veg in foil, drenching them in a delicious marinade, and letting the air fryer do its thing. The foil traps in steam, keeping the salmon tender and locking in all those Thai-inspired flavours. Think of it as a little fishy sauna session—except at the end, you get to eat the spa guest.
Because they cook in individual parcels, the clean-up is practically non-existent. No scrubbing, no fishy mess, just a tidy little package of deliciousness. Perfect for busy weeknights, lazy weekends, and anyone who believes their air fryer is the best thing to happen to their kitchen.
Here are some of the key benefits of cooking salmon in an air fryer:
Healthier Meals: Air frying salmon requires less oil compared to traditional frying or sautéing. This results in a meal that's lower in fat and calories, without sacrificing the rich flavour and texture of the fish
Consistent and Even Cooking: Air fryers work by circulating hot air around the food, which ensures that the salmon is cooked evenly from all sides.
Quicker Cooking Time: One of the biggest advantages of air fryers is their ability to heat up and cook food faster than conventional ovens. This can save you time in the kitchen, especially when you're preparing a quick weeknight dinner.
Easy Cleanup: Since air frying requires less oil, there's less mess to clean up afterwards. Most air fryer parts are also dishwasher-safe, which further simplifies the cleaning process.
Flavour Retention: Cooking salmon at high heat in an air fryer helps to seal in the juices and flavours, especially when you cook it in a foil packet like this recipe calls for. This means that you're less likely to lose the delicate, distinctive flavour of the salmon, especially when it's paired with the bold Thai flavours in this recipe.
Air Fryer Salmon Parcels Key Flavours
Garlic. The tiny but mighty flavour booster. Because everything tastes better when garlic’s involved.
Ginger. Brings a little warmth and a lot of “ooh, that’s nice” to the marinade.
Reduced Salt Soy Sauce. Salty, savoury, and utterly essential. Less salt means you can pretend this is a health food.
Brown Sugar. Just a touch to balance the savoury and bring out the best in the salmon. Sweet and salty = perfection.
Turmeric Powder. Adds warmth, depth, and that lovely golden hue. Bonus: it makes your fingers temporarily yellow if you spill it.
Sesame Oil. A tiny drizzle packs a punch of nutty, toasty goodness. Not optional.
Lime Juice. Fresh, zesty, and just the right amount of tang to brighten everything up.
Salmon Fillets. The star of the show. Tender, flaky, and packed with protein.
The richness of flavour comes from different aromatic components and it often comes with a spicy kick. This easy-to-prepare recipe is really something to look forward to since it’s healthy, fresh, flavoursome and most importantly, delicious! We’re pretty sure the whole family will enjoy it.
Don’t like salmon? Just swap it with a different fatty fish like seabass or trout and you’re good to go. Another option for the side dish would be rice or mashed sweet potatoes. This fancy high protein dish is just perfect for lunches or dinner.
Total Time:65 mins
Yield:21x
Ingredients
UnitsScale
5ggarlic, finely chopped
5gginger, finely chopped
3 tbsp reduced salt soy sauce
1 tbsp brown sugar (or sugar substitute for lighter version)
1 tsp turmeric powder
1 tsp sesame oil
2 tbsp lime juice (pretty much the juice of 1 lime)
2 salmon fillets (around 150g each)
2 spring onions, thinly sliced
1 carrot, thinly sliced
1/4 courgette, thinly sliced
100gcouscous, uncooked
200mlchicken stock
2 spring onions, thinly sliced
Instructions
Whisk together garlic, ginger, soy sauce, lime juice, sesame oil, turmeric, and brown sugar. Pour over the salmon and let it marinate for 30 minutes.
Lay out two large squares of foil. Divide the thinly sliced veggies between them, top with a salmon fillet, and spoon over the marinade.
Fold the foil into neat parcels, making sure they’re tightly sealed to lock in steam. (No one wants a leaky parcel situation.)
Place the parcels in the air fryer basket and cook at 200°C for 18–20 minutes, or until the salmon reaches an internal temperature of 58°C.
While the salmon cooks, heat the chicken stock until boiling. Pour it over the couscous, cover, and let it fluff up for about 5 minutes. Fork it to perfection just before serving.
Plate up the couscous, top with salmon and veg, and drizzle any remaining juices from the foil. Sprinkle with spring onions and fresh coriander.
Author:Scott Baptie
Prep Time:35 mins
Cook Time:30 mins
Category:Fish
Method:Oven
Cuisine:Thai
Nutrition
Serving Size:1
Calories:456
Fat:15g
Carbohydrates:51g
Protein:29g
Recipe Video
Air Fryer Salmon Parcels Storage Tips
Fridge:
Store leftover salmon (out of the foil) in an airtight container for up to 2 days. The couscous can be stored separately.
Freezer:
Not recommended for the fully cooked dish (salmon can go a bit mushy), but you can freeze the raw, marinated fillets for up to 3 months.
Air Fryer Salmon Parcels Frequently Asked Questions
Can I use frozen salmon?
Yes! Just defrost it first, unless you enjoy waiting an extra 20 minutes while it cooks into oblivion.
Do I have to marinate the salmon?
Technically, no. But if you skip this step, the flavour police might show up.
Can I make Air Fryer Salmon Parcels with another fish?
Absolutely. Cod, trout, or even prawns would work. Just adjust the cooking time so you don’t end up with fish jerky.
What if I don’t have an air fryer?
You can bake these parcels at 200°C for about 20–25 minutes. But really, get an air fryer—it’ll change your life.
Can I swap couscous for something else?
Of course! Rice, quinoa, or even cauliflower rice if you’re feeling extra virtuous.
What veg can I use?
Pretty much anything thinly sliced—peppers, mushrooms, baby corn, or even spinach if you want to sneak in some greens.
How do I stop my salmon from being dry?
Don’t overcook it. Use a thermometer if you’re unsure. And keep those parcels tightly sealed—no steam escapes = happy salmon.
If You Liked These Air Fryer Salmon Parcels, Try These…
Salmon Poke Bowl. If you love salmon but want to switch things up, this fresh and vibrant poke bowl is a winner. Packed with protein, crisp veggies, and a zingy dressing, it’s like sushi without the faff. Perfect for a light, high-protein meal that still feels indulgent.
Salmon Pasta Salad.Creamy, zesty, and packed with protein, this salmon pasta salad is ideal for meal prep or a quick lunch. The combination of flaky salmon, fresh veg, and a tangy dressing makes it both satisfying and refreshing. Plus, it’s a great way to use up any leftover salmon!
Sweet Chilli Salmon. Zingy, sticky, and just the right amount of sassy – this Sweet Chilli Salmon is your new 20-minute weeknight hero. High in protein and low in faff, it’s pan-fried to crispy-skinned perfection and drenched in a glossy, sweet-spicy sauce that’s downright addictive.
Leave A Comment Below
Loved the air fryer salmon parcels recipe? Got your own little tweaks and twists? I am all ears! Feel free to drop a comment below and share your cooking experiences with me.
The beauty of home cooking is the magic of transforming simple ingredients into culinary masterpieces.
As the seasons change and evenings start to have a slight chill, our cravings move towards comfort foods that bring warmth and joy.
One such dish that has recently captured my heart (and taste buds) is the crispy air fryer chicken with honey lemon glaze.
At first glance, you might think this is just another chicken breast recipe. But it's so much more than that.
It’s a delightful blend of flavours and textures, combining the crispiness of an air fryer recipe with the sweet and tangy punch of a honey lemon glaze.
It’s the kind of dish that instantly becomes a favourite, both for its taste and the ease with which it can be made.
What is Crispy Air Fryer Chicken With Honey Lemon Glaze?
Crispy air fryer chicken with honey lemon glaze is a flavourful, healthier take on fried chicken, made extra crunchy using the air fryer.
The chicken is coated in a seasoned breadcrumb mixture, then air-fried to golden perfection with minimal oil. It’s finished with a sticky, tangy glaze made from honey, fresh lemon juice, and a touch of garlic, creating a perfect balance of sweetness and zesty brightness.
This dish is quick to prepare, offering all the indulgence of fried chicken with less guilt. Served with rice, vegetables, or on its own, it’s a crowd-pleasing meal for any occasion.
The Glaze: Where Simplicity Meets Flavour
Now, while the crispy chicken is undeniably the star, it’s the honey lemon glaze that takes it to another level.
A beautiful amalgamation of sweet, tangy, spicy, and savoury elements, the glaze is where the magic truly happens.
Lemon, being a citrus, adds a refreshing zestiness.
The honey, with its natural sweetness, balances out the tang, resulting in a beautiful symphony of flavours.
A hint of Worcestershire sauce introduces a depth of umami flavour. The spices - chilli flakes and mixed herbs - provide that kick and aromatic essence, making the glaze a perfect companion for the chicken.
What's more, the glaze is not overly sticky, ensuring that the chicken retains its crispy exterior even after being coated.
Crispy Air Fryer Chicken Key Ingredients
Chicken breast. This lean meat is a versatile protein source and serves as the main component of the dish. Its relatively neutral flavour makes it an excellent canvas for the glaze, allowing the other ingredients to shine through.
Egg. Acting as a binding agent, the beaten egg ensures that the crispy coating adheres to the chicken breast during cooking, providing a consistent and even layer.
Breadcrumbs. These give the chicken its signature crispy exterior. While breadcrumbs offer a classic texture, crushed cornflakes provide an extra crunch, elevating the dish's overall texture.
Lemon juice. This citrusy element introduces a refreshing tanginess to the glaze, balancing out the richness of the chicken and enhancing its overall flavour profile.
Water. A diluting agent in the glaze, water ensures the consistency is just right, allowing the ingredients to merge without becoming overly thick or sticky.
Worcestershire sauce. This sauce is a flavour powerhouse, introducing a depth of umami and a slight tang. It complements the other ingredients, enhancing the overall richness of the glaze.
Honey. This natural sweetener brings a delightful sweetness to the glaze, perfectly countering the tang of the lemon and adding a touch of warmth.
Chilli flakes. These flakes introduce a subtle heat to the dish, providing a kick that contrasts and complements the sweetness and tanginess of the other ingredients.
Mixed herbs. A blend of aromatic herbs adds depth and complexity to the glaze, lending an earthy and fragrant note that ties the flavours together.
The next time you’re in the mood for something crispy, tangy, and utterly delicious, remember this dish.
This recipe is very easy and once you've made it, you'll want to come back to it and make it again.
Total Time:45 mins
Yield:41x
Ingredients
UnitsScale
500gchicken breast
1 egg, beaten
50g breadcrumbs or crushed cornflakes
4 tbsp lemon juice
2 tbsp water
2 tbsp Worcestershire sauce
2 tsp olive oil
30ghoney
1/2 tsp chilli flakes
1/2 tsp mixed herbs
1/2 tsp salt
black pepper
Instructions
Pre-heat an air fryer to 200 degrees Celsius.
Slice the chicken breasts half so they are thin chicken steaks (this makes them much easier to cook).
Dip the chicken into the beaten egg then cover in breadcrumbs or crushed corn flakes then place into the air fryer for 15 to 20 minutes.
To make the glaze, grab a bowl and then add the lemon juice, water, worcestershire sauce, olive oil, honey, chilli, mixed herbs, salt and black pepper and mix through.
Once the chicken is ready, remove from the air fryer and set aside.
Heat a large frying pan on a medium heat and add the glaze mixture from the bowl. Simmer for a few minutes, stirring constantly until the glaze thickens. Add the cooked chicken breasts to the frying pan, cover with the glaze and then serve.
Author:Scott Baptie
Prep Time:15 mins
Cook Time:30 mins
Category:Poultry
Method:Air Fryer
Cuisine:British
Nutrition
Serving Size:1
Calories:249
Fat:5g
Carbohydrates:20g
Protein:31g
Crispy Air Fryer Chicken Storage Tips
To Store
The final dish keeps well in the fridge in an air-tight container.
To Reheat
Place the dish in the microwave, covered and zap until fully heated throughout.
To Freeze
Everything freezes well.
Frequently Asked Questions (FAQs)
I don't have an air fryer. Can I still make this recipe?
Absolutely! While the recipe specifies an air fryer for a healthier crisp, you can also shallow or deep fry the chicken. Alternatively, baking in the oven is an option.
Can I substitute breadcrumbs with something else?
Certainly. Crushed cornflakes are a great alternative to breadcrumbs. You can also try panko crumbs for a different texture or crushed crackers for a unique taste.
Is this dish spicy because of the chilli flakes?
The chilli flakes add a hint of heat, but the dish is not overly spicy. However, if you're sensitive to spice or serving it to children, you can reduce the amount or omit it altogether.
What sides go well with this chicken dish?
This chicken pairs wonderfully with a variety of sides, from roasted vegetables and salads to mashed potatoes or even a light pasta dish.
How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 74°C. If you don't have a meat thermometer, ensure the chicken is no longer pink in the middle, and the juices run clear.
If You Liked This Recipe, Try These
Firecracker Chicken. Sweet, spicy and ridiculously saucy, this high-protein Firecracker Chicken is your new midweek superhero. Lean chicken breast in a sticky, chilli-kissed glaze, piled next to steamed greens so you can feel smug while your taste buds throw a party. All done in about 25 minutes, with only one pan and minimal faff.
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