Bang Bang Chicken Drummies
with Lime-Zested Tindora Salad
Cooking time
25 minutes
Servings
2/4
Calories
1120 /serving
The Air Fryer pays homage to an American-Chinese favourite, bang bang chicken. Spiced and coated with pineapple chili sauce, drumsticks are set to dunk in lime mayo. A contrasting salad features tindoras, worth discovering for their cute, cuke-like qualities.
We will send you:
- 6 Canadian-raised chicken drumsticks (air chilled)
- 200g Green beans (or string peas)
- 100g Tindoras
- 1 Lime
- 60ml Mayonnaise
- 160g White rice
- 45ml Pineapple chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Eggs • Sesame
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Strainer
Zester
Air fryer
2 Medium pots
Total Fat
58 g
Saturated Fat
10 g
Sodium
1140 mg
Total Carb
89 g
Sugars
14 g
Protein
62 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spices; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
- Pat the chicken* dry and drizzle with oil; season with ½ the remaining spices and S&P.
- Place in the air fryer and fry, flipping and brushing with ½ the pineapple chili sauce halfway, 12 to 16 min., until browned and cooked through.
Mise en place
- Meanwhile, bring a second medium pot of salted water to a boil.
- Zest and juice the lime.
- Thinly slice the tindoras crosswise.
- Remove the stem ends of the green beans; halve crosswise.
- In a medium bowl, make the sauce by combining the mayo, ½ the lime juice, the remaining pineapple chili sauce and S&P.
Make the salad
- Add the green beans to the pot of boiling water and boil, 2 to 3 min., until tender.
- Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
- Transfer to a large bowl and add the tindoras, lime zest, remaining lime juice and spices, and a drizzle of oil; toss well.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and salad.
- Drizzle the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
