This simple yet delicious meal is ready in under 30 minutes and full of garlicky goodness
ingredients:
- 4 chicken thighs, deboned skin on
- 5 garlic cloves, minced finely (around 1 tbsp)
- 1 tsp ginger
- 1 tsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp kecap manis
- Pinch salt & black pepper
- Equal parts Corn starch & tapioca starch (or just use corn starch)
sauce:
- 1 tbsp unsalted butter
- 6/7 garlic cloves, minced finely
- 1.5 tbsp light soy sauce
- ½ tbsp oyster sauce
- 1 tsp mirin
- 1.5 tbsp honey
- 1-2 tsp hot sauce/sriracha
toppings:
- sesame seeds
- chives
method:
- Marinate the chicken thighs - in a bowl, add the chicken, marinade ingredients and mix then let it sit for at least 30 minutes
- Air fry the chicken - once marinated, coat the chicken thighs in a mixture of corn starch an tapioca starch, making sure to dust off any excess. Then place the pieces into an air fryer basket or wire rack skin side down, spray some oil and air fry for 15-17 minutes at 190 celsius, making sure to flip halfway through. Once cooked, remove from airfry and let it rest for around 5 minutes
- Coat in sauce - in a pan over medium high heat, add butter and garlic and let that sauté for a few minutes or until the garlic gets aromatic. Add in the rest of the sauce ingredients and give everything a good mix until it gets thick, taste and adjust to liking. Then add the chicken thighs in and coat all sides in the sauce for around 2 minutes.
- Serve & enjoy - Slice up the chicken thighs before topping with seasme seeds, chives and serving alongside warm rice and veggies
