Name: Crispy Chicken With Spiced Pecans
Prep time: 20 min
Cook time: 21 min
Yield: 3 Servings
Ingredients: 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

Crispy Chicken With Spiced Pecans

By :Stephanie Izard

The first time I tested this recipe it was early morning, and I had the best breakfast I can remember. Thinking, “Oh I’ll just try one more bite!”. The simplicity of the spiced nuts is so amazing. They are great to make regularly on their own for snacks or to top just about anything. The chicken is crunchy then a sticky savory flavor, coming together to make a crave able and fun chicken dish that can be made in just minutes.

Course

Breakfast

Difficulty

Medium

Browse Category

Breakfast

Duration

30-60 min

Cooking Technique

Instant Vortex Air Fryer

Main Ingredient

Chicken Thighs, Dark brown sugar, Kosher salt, Pecan halves, This little goat went to mexico spice, This little goat went to tokyo sauce

Keyword

chicken, fresh herbs, nuts, spice mix, vortex air fryer

Home Category

Breakfast

Prep Time

20 Minutes

Cook Time

21 Minutes

Servings

3 Servings

Ingredients

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

Course

Breakfast

Difficulty

Medium

Browse Category

Breakfast

Duration

30-60 min

Cooking Technique

Instant Vortex Air Fryer

Main Ingredient

Chicken Thighs, Dark brown sugar, Kosher salt, Pecan halves, This little goat went to mexico spice, This little goat went to tokyo sauce

Keyword

chicken, fresh herbs, nuts, spice mix, vortex air fryer

Home Category

Breakfast

Prep Time

20 Minutes

Cook Time

21 Minutes

Servings

3 Servings

Ingredients

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

Instructions

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.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.