Move over, McDonald’s and KFC – meet my airfryer curry fried chicken! Crispy on the outside and juicy inside, this chicken tastes wonderfully indulgent without the hassle of deep-frying.
But it’s the curry paste that takes it to the next level. The paste not only adds heat, but it brings spice, deep savouriness and an incredible aroma that hits you the moment you open the air fryer basket.
The result is a proper umami bomb—the kind of super-addictive, once-you-pop-you-can’t-stop chicken that keeps you reaching for just one more piece.
Best of all? You can cook it ENTIRELY all in the airfryer!
No pot of hot oil, no greasy kitchen floor and hardly any mess to clean up afterward.
The secret to crispy, juicy, flavourful airfryer curry fried chicken
For the best results, I use chicken thighs and wings because they remain moist and juicy in the airfryer.
I coat the chicken with a mixture of curry paste, salt and oil, then leave it to marinate at least 2 hours, even better if you leave it in the fridge overnight. (Pro tip: I always use Uncle Wah Curry Paste, an Ipoh-based brand that focus on well-balanced flavours rather than spiciness, and gives the chicken amazing flavour and aroma!)
Don’t skip this step!
Too much curry paste clinging to the outside can burn before the chicken is completely cooked. So after marinating, I remove the chicken from the marinade and shake off the excess paste.
The chicken then goes into a simple dry flour mixture. Plain flour helps the coating adhere, while rice flour gives it a lighter, crispier finish. After a light spritz of oil, the chicken is ready to be airfried.
Don’t waste that leftover curry marinade
But wait. The best part may not even be the chicken.
Instead of wasting the leftover curry marinade, I toss in some potato chunks, which I have just parboiled for 15 minutes to get it partially cooked.
They go straight into the air fryer alongside the chicken, where the marinade cooks thoroughly and forms a deeply savoury coating around the potatoes.
By the end, you should have golden, crispy chicken and tender curry potatoes with beautifully browned edges.
Salivating even as I type this, omg!
Where to buy Uncle Wah Curry Paste
Interested in trying a packet or two of Uncle Wah Curry Paste?
Just whatsapp Ming Foo at +6016-3435649 and he will organise for it to be delivered to you.
Or if you are in Ipoh, get it from Uncle Wah’s pop-up stall at 三奶巷 No. 49, Market Lane 30000 Ipoh, Perak.
Love curry flavours? Then. you simply have got to try out my Malaysian curry chicken!
Airfryer Curry Fried Chicken
Equipment
- Airfryer
- plastic bag or mixing bowl for chicken
- pot or microwave
Ingredients
- 4 chicken thighs or 8 wings or mix parts enough to fit comfortably in your air fryer
- 1/2 packet Uncle Wah Curry Paste
- 1/2 teaspoon salt to taste
- 1 teaspoon cooking oil
- 1/4 cup plain flour
- 1/4 cup rice flour
- ½ teaspoon baking powder
- 1/4 salt
- Pinch of pepper
- cooking spray or oil as needed
Instructions
- Mix the Uncle Wah Curry Paste with the salt and cooking oil. Transfer to a bag.
- Cut small slits into the chicken, then place chicken in the bag of curry paste and rub the chicken thoroughly. Cover and refrigerate 2 hours minimum, best overnight.
- Remove each piece of chicken from the marinade and shake off excess marinade. This prevents a thick layer of wet curry paste from burning in the air fryer.
- Now, coat the chicken with the dry batter. Mix the plain flour, rice flour and baking powder in a shallow bowl. Then dip the chicken into the flour mixture, turning each piece until it is lightly but evenly coated. Shake off the excess flour.
- Arrange chicken over the rack in the air fryer, leaving a little space between the pieces. Spray the chicken lightly with oil, especially anywhere the flour still looks dry.
- Airfry at 180°C for 12 minutes.
- Flip chicken over. Spray any remaining dry or floury patches with a little more oil.
- Air-fry at 180°C for another 5-10 minutes. The wings may cook slightly faster than the thighs, so remove them first if necessary.
- If the chicken needs more colour, increase the temperature to 200°C and cook for another 2–3 minutes. Watch closely because curry paste can darken quickly.
- Serve with a cucumber salad - enjoy!
Notes
Airfryer Curry Fried Chicken - Quick FAQ
1. How do you make curry fried chicken crispy in an air fryer?
Shake off the excess curry paste before coating the chicken in plain flour, rice flour and baking powder. Spray all visible flour with oil and leave space between the chicken pieces so the hot air can circulate.2. How do you prevent curry paste from burning in the air fryer?
Remove any thick clumps of curry paste from the chicken before adding the flour coating. Cook the chicken at 180°C, and only increase the temperature to 200°C for the final 2–3 minutes if it needs more colour.3. How long does curry fried chicken take to finish cooking in the air fryer?
Chicken thighs and wings generally take around 20-25 minutes at 180°C. Turn them halfway through and cook until the thickest part reaches at least 74°C. Larger thighs may need a few extra minutes.4. Must I marinate the curry chicken overnight?
Overnight marination produces the best flavour, but you can marinate the chicken for at least two hours if you are short on time. Keep the chicken covered and refrigerated while it marinates.5. Can I cook the leftover chicken marinade with potatoes?
Yes, provided the potatoes are cooked immediately and thoroughly. Partially cook the potatoes first, toss them in the marinade and transfer them straight to the air fryer. Discard any marinade remaining in the bowl and never use it as an uncooked sauce.6. Can I use chicken breast instead of thighs and wings?
Yes, but chicken breast dries out more easily. Cut it into fairly large pieces and begin checking after 16–18 minutes. Chicken thighs and wings give the juiciest results for this recipe.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.