Crispy Air Fryer Chicken Pieces with Soy Glaze

Steps

1. 1

   Cut the chicken thighs into bite-sized pieces.

2. 2

   In a bowl, mix soy sauce, mirin, and sushi vinegar. Add chicken and mix well. Marinate for 15 minutes.

3. 3

   Drain the chicken, reserving the marinade. Coat the chicken pieces with cornstarch until fully covered.

4. 4

   Preheat the air fryer to 180°C (350°F). Lightly spray the basket with oil.

5. 5

   Place the chicken in the air fryer basket in a single layer. Cook for 12 minutes, shaking the basket halfway, until golden and crispy.

6. 6

   While the chicken cooks, prepare the dressing: squeeze the juice from half a lime, then mix with rice vinegar and brown sugar until dissolved.

7. 7

   Slice the cucumber and carrot into thin strips using a vegetable peeler. Tear the Little Gem lettuce into bite-sized pieces.

8. 8

   Toss the cucumber, carrot, and lettuce with the dressing.

9. 9

   When the chicken is done, toss it with the reserved marinade and return to the air fryer for another 2 minutes to caramelize.

10. 10

    Serve the crispy chicken over the dressed salad. Garnish with lime zest and lime slices.

Shopping list

250 g chicken thigh fillets, 3 tbsp salted soy sauce, 3 tbsp mirin, 1 dash sushi vinegar, 4 tbsp cornstarch, 1/2 lime, 1 tbsp rice vinegar, 1 tbsp light brown sugar, 1 cucumber, 1 carrot, 1 Little Gem lettuce, 1 lime, zest

Recipe story

This recipe combines the Japanese technique of frying with cornstarch (karaage) with the sweet-savory glaze typical of Asian cuisine. Soy sauce, brought to Europe by Dutch traders in the 17th century, has become a global ingredient. The air fryer, invented in 2010, offers a quick and healthy way to achieve crispy texture.