Easy Air Fryer Soy Sauce Chicken

Easy Air Fryer Soy Sauce Chicken

 

Air-fried Chicken with Soy Sauce. Flavorful and juicy chicken thighs marinated in a savoury soy sauce. Your favourite Chinese takeaway recipe that you can prepare at home will be this simple midweek dinner. In thirty minutes, ready!

Ingredients:

  1. One tablespoon of standard soy sauce
  2. One spoonful of sauce for oysters
  3. One spoonful of honey (or brown or white sugar in its place)
  4. One-third cup sesame oil
  5. One tsp dark soy sauce
  6. One tsp of shaoxing wine (dry sherry wine substituted)
    1 tsp grated ginger
  7. One-half teaspoon of powdered garlic
  8. 1/4 tsp white pepper (you may also use black pepper instead)
    Garnish optional:
  9. A quarter-tsp sesame seeds
  10. One tablespoon of finely chopped green onions

 

DIRECTIONS:

  1. Slice your chicken thighs carefully around the bone until it comes out. This will debone the meat. Place the chicken thighs in an expansive basin.
  2. Combine the marinade ingredients in a bowl and well massage the chicken until fully coated. For optimal taste, marinate for at least 15 minutes or overnight.
    Apply cooking spray or neutral oil to the air fryer basket. An alternative is to use a square piece of parchment paper to line just the base of the basket.
  3. Verify that the parchment paper is not in contact with the air fryer’s heating elements. The latter facilitates cleanup.
  4. Skin side up, arrange the chicken thighs in the basket in a flat, single layer. Avoid overlapping. You may need to air fry in two batches depending on how many thighs you can fit without overlapping.
  5. Bake at 375 degrees for 9 to 10 minutes, or until the skin is to your desired brownness and the inside temperature reaches 165 degrees. There’s no reason to turn halfway.
  6. Not required: After the chicken is cooked, remove and cut into pieces. Add green onions and sesame seeds as garnish.

 

Notes:

Without an air fryer, to pan fry or bake:
To bake: Grease or line a baking tray with baking paper. Lay thighs down, skin side up. Bake for 17 to 20 minutes at 425 degrees Fahrenheit, or until the skin is dark brown and the internal temperature reaches 165 degrees.
To pan fry, heat up some oil in a nonstick pan over medium heat. Add the skin-side-down thighs. Fry until the internal temperature reaches 165 degrees Fahrenheit, then continue to fry for an additional 5 to 6 minutes on the opposite side.

 

 

Expert TIPS:

  • Pat dry the chicken thighs. Before marinating, blot your chicken thighs dry with fresh paper towels. You can choose not to do this.
  • For optimal results, marinate the chicken for at least 15 minutes or overnight.
  • basket. Avoid covering your chicken with more than one layer. You will need to air fry in two batches if your air fryer is smaller.
  • For simple cleanup, use aluminium foil or parchment paper. Place a square of foil or parchment paper within the air fryer basket’s base.
  • marinade leftovers. Should you have any remaining sauce, warm it up in a small saucepan over medium heat for a few minutes until it begins to boil. You can use this as a sauce to dip your chicken in!

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