Air Fryer Indonesian Style Chicken Poke Bowl
with Aioli, Sweet Potato, Soy Pickled Red Cabbage and Edamame
- Wheat
- Cereals containing gluten
- Soya
- Egg
- Mustard
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the sweet potato and chicken in the air fryer, then all you need to do is cook the rice and pickle the cabbage. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
Skin-On British Chicken Breasts
150 grams
Jasmine Rice
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
22.5 milliliter(s)
Rice Vinegar
120 grams
Pre-Cut Red Cabbage
80 grams
Fresh Edamame Beans
(Contains: Soya)
15 grams
Sambal Paste
48 grams
Sweet Chilli Sauce
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Cut the sweet potato into 2cm chunks (no need to peel).
b) Place the sweet potato chunks into your air fryer basket.
c) Drizzle with oil, season with salt, pepper and half the Indonesian style spice mix, then shake and toss to coat. Spread out in a single layer.
d) Air fry at 200°C until golden, 20-25 mins. Give the basket a shake halfway through.
a) Halve the chicken breasts lengthwise down the middle to create two equal-sized, skin-on breasts. TIP: Slice the chicken apart carefully to ensure the skin remains intact. Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
b) Lightly brush the chicken breasts with oil, season with salt and pepper, sprinkle over the remaining Indonesian style spice and place them, skin-side up, into your air fryer basket. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
a) Air fry the chicken at 200°C until crispy and golden, 16-18 mins. TIP: If your air fryer has more than one drawer, pop the chicken into a second drawer instead. Cook in batches to avoid overcrowding if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle.
b) Meanwhile, boil a half-full kettle.
a) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat.
b) Add the rice and cook for 12-13 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, in a large bowl, mix together the soy sauce, rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts).
b) Stir in the red cabbage and edamame beans. Season with salt and pepper.
c) In a small bowl, mix together the sambal and sweet chilli sauce.
d) When the chicken is cooked, slice widthways into 1cm thick slices.
a) Share the rice between your serving bowls.
b) Top with the chicken, sweet potato and red cabbage in separate sections.
c) Drizzle over the sambal-sweet chilli sauce and aioli to finish.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Flavour opinions are mixed — some found the dish spicy and full of flavour; others felt the flavours did not work well together.
- Portions: One reviewer appreciated receiving a generous portion of chicken, which made the meal more satisfying.
