Air Fryer Crispy Mung Beans with Chili Oil and Scallion

Name: Air Fryer Crispy Mung Beans with Chili Oil and Scallion
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cans (15 oz each) (850 g) mung beans, canned, drained, rinsed, patted very dry; 1½ tablespoons (22 ml) neutral oil (vegetable or canola); 1 tablespoon (15 ml) soy sauce; 2 tablespoons (30 ml) chili oil; 2 cloves (10 g) garlic, minced, minced; to taste salt; to taste white pepper; 3 stalks (30 g) scallions, sliced into thin rings, white and green parts separated; 1 tablespoon (9 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

Crispy, crunchy mung beans tossed with spicy chili oil, soy sauce, and fresh scallions. This Chinese-inspired side dish is ready in minutes and delivers a satisfying crunch with bold, layered flavors. Perfect as a snack, appetizer, or accompaniment to rice and stir-fries.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 servings (about 1½ cups total)

Save to My Kitchen Jump to recipe

Steps

Before you start

If using canned mung beans, drain and rinse thoroughly, then pat completely dry with paper towels (moisture prevents crisping)
Preheat your air fryer to 400°F (200°C) for 3 minutes
Have all toppings and seasonings measured and ready before cooking

1
Dry the mung beans
- Drain the canned mung beans in a fine-mesh strainer and rinse under cool running water for about 1 minute.
- Spread them on a clean kitchen towel or several layers of paper towels.
- Pat gently but thoroughly until no visible moisture remains.
- Let them sit for 2 minutes to air-dry further.
- This step is crucial—any moisture will create steam and prevent crisping.
+ Show details− Hide details
Ready when: Beans are visibly dry with no wet spots
Tip: Don't skip this step or use paper towels alone—the beans must be very dry or they'll steam instead of crisp
2
Coat and season the beans
- Transfer the dried mung beans to a medium bowl.
- Drizzle with 1.5 tablespoons (22 ml) of neutral oil and toss gently with a spoon until each bean is very lightly coated.
- Add soy sauce and minced garlic, and toss again to distribute evenly.
- Season with a pinch of salt and white pepper, tasting as you go—remember the chili oil will add more salt later.
+ Show details− Hide details
Ready when: All beans are evenly coated and glistening
Tip: Use light pressure when tossing—you want to coat them without crushing the beans
3
Air fry in batchesOven 400°F / 205°C
- Spread the coated mung beans in a single layer in the air fryer basket, working in batches if needed to avoid crowding (they should fit in about two layers, not piled high).
- Air fry at 400°F (200°C) for 18 minutes total, shaking the basket gently every 5–6 minutes to promote even crisping.
- For the first batch, start shaking at the 5-minute mark.
+ Show details− Hide details
Ready when: Beans are golden-brown, very crispy, and make a crunching sound when stirred
Tip: If you hear any steam or see condensation on the basket, your beans weren't dry enough—drain well next time. Shaking prevents sticking and ensures even color.
4
Cool and finish
- Transfer the crispy beans to a clean bowl and let cool for 2–3 minutes until they're warm but no longer steaming.
- This allows them to firm up further.
- Drizzle with 2 tablespoons (30 ml) of chili oil and add the white parts of the scallions.
- Toss gently to combine.
- Taste and adjust salt if needed.
+ Show details− Hide details
Ready when: Beans are warm, coated with glossy oil, and still crunchy to the bite
Tip: Add the chili oil while beans are still warm so it coats better, but not so hot that it burns the oil's delicate flavors
5
Plate and garnish
- Transfer to a serving dish or individual bowls.
- Top with the reserved green scallion rings and toasted sesame seeds if using.
- Serve immediately while still warm and crispy.
+ Show details− Hide details
Ready when: Dish is plated and ready to eat
Tip: Add green scallions last so they stay fresh and vibrant—save them as the final garnish

Good to know

Tips

Dryness is everything: Wet beans will steam and soften instead of crisp. Pat them twice if needed.
For extra spice, add a pinch of cayenne pepper or a few dried chili flakes before air frying.
This dish is best eaten fresh and warm, within 1–2 hours of cooking, for maximum crunch.
Toasted sesame seeds add nutty flavor—toast them in a dry skillet over medium heat for 1–2 minutes if not buying pre-toasted.

Make ahead

Beans can be cooked up to 4 hours ahead and stored in an airtight container at room temperature. Toss with chili oil and scallions just before serving to preserve crispness.

Storage & reheating

Room temperature (3 hours): Store in an airtight container. Will soften over time but remain edible. Refrigerator (2 days): Place in a sealed container; reheat in a 350°F (175°C) air fryer for 3–4 minutes to restore crispness. Freezer: Not recommended—the texture will suffer when thawed.

Substitutions

mung beans, canned → Canned chickpeas or white beans. Larger beans will take slightly longer to crisp (20–22 minutes). Adjust shake intervals accordingly.
chili oil → Sriracha mayo (equal parts sriracha and mayo, whisked together). Will add creaminess instead of pure heat; reduce to 1.5 tablespoons and toss just before serving.
soy sauce → Tamari or coconut aminos. Use the same amount for a gluten-free option or lighter flavor.
garlic, minced → Garlic powder (¼ teaspoon) or shallots, minced (1 tablespoon). Garlic powder is milder; fresh shallots add sweetness and depth.