Honey Sriracha Chicken with Crispy Smashed Potatoes

Wash the baby potatoes thoroughly under running water. Pierce each potato 2–3 times with a fork, then toss with the olive oil until evenly coated.

Place the potatoes in the air fryer basket and cook at 180°C (356°F) for 20 minutes, or until completely tender when tested with a toothpick.

Transfer the cooked potatoes to a sheet of parchment paper. Carefully flatten each potato with the flat bottom of a glass or cup, keeping the potato together while creating a wide, rough surface for crisping.

Mix the remaining olive oil with salt, black pepper, and smoked paprika. Brush the seasoned oil evenly over both sides of the smashed potatoes.

Place the smashed potatoes in the air fryer and cook at 200°C (392°F) for 8–10 minutes, until golden and crisp.

Carefully turn each potato over using kitchen tongs. Place the cheese slices over the potatoes in a single layer, then return them to the air fryer.

Cook the potatoes at 200°C (392°F) for 3–4 minutes, until the cheese is fully melted and lightly browned.

In a small bowl, whisk together the soy sauce, honey, Sriracha, freshly minced garlic, ground ginger, and lime juice until smooth and evenly combined.

Cut the chicken breast into long strips about 2–3 cm thick. Pat the chicken dry with paper towels, then toss it with salt, black pepper, garlic powder, smoked paprika, dried oregano, and olive oil until evenly coated.

Arrange the chicken strips in a single layer in the air fryer basket, leaving small gaps between them. Cook at 190°C (374°F) for 7 minutes.

Remove the basket and brush the chicken strips generously with the glaze on all sides. Return the chicken to the air fryer and cook at 200°C (392°F) for about 2 minutes, until the glaze is caramelized and sticky.

Transfer the glazed chicken to a plate and loosely cover with foil. Let it rest for 3–5 minutes, then sprinkle with sesame seeds and serve with the crispy cheesy smashed potatoes.