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1
Dice the potatoes into bite-sized pieces, ensuring they are all the same size for even cooking. You may leave the skin on or peel them.
2
Toss the potatoes with peanut oil and salt in a mixing bowl, then transfer to an air fryer basket. Cook at 200°C for 20–25 minutes until golden, shaking the basket halfway through.
3
Add smoked paprika, onion powder, white pepper, and peanut oil to the chicken thighs, then mix thoroughly with clean hands until all spices are evenly incorporated.
4
Combine light soy sauce, chicken stock, honey, sesame oil, and rice vinegar in a bowl. Mix cornflour with cold water until smooth, then add to the sauce. Stir in minced garlic and white pepper, mixing until all ingredients are fully incorporated.
5
Trim the green beans and rinse them. Thinly slice the spring onions and optionally soak in ice water to crisp.
6
Heat a large pan over medium heat with peanut oil. Add the green beans with a pinch of salt and cook gently for 3–4 minutes until bright green but still crisp. Stir in the minced garlic and cook for another 1 minute. Transfer to a plate.
7
Return the pan to medium-high heat until smoking. Add peanut oil and sear the chicken thighs for 5–6 minutes on each side until beautifully golden brown, flipping as needed for even browning. Cook in batches if necessary to avoid crowding.
8
Stir the sauce (cornflour may have settled) and pour it over the chicken. Keep over medium-high heat, flipping the chicken a few times until the sauce thickens into a glaze and fully coats the meat, about 2 minutes. Add spring onions if using. Remove from heat.
9
Portion the meal into five 750 ml containers. Arrange potatoes on one side and green beans on the other, then top with chicken (typically one thigh per container). Drizzle with any remaining glaze and garnish with spring onions.
10
Cool the containers before sealing. Store in the refrigerator for up to 4 days or in the freezer for up to 4 months. Thaw frozen containers overnight in the fridge before reheating. Reheat in the microwave for 2–3 minutes, stirring halfway through.
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