Ingredients
- For Teriyaki Chicken (make for 2)
- 2 Boneless Chicken thigh fillets, cut into 3-4cm pieces
- 2tbsp Lee Kum Kee Premium Soy Sauce
- 2btsp Obento Mirin Seasoning
- 2tbsp Obento Cooking Sake
- 1tbsp Brown Sugar
- For Onsen Tamago (Japanese soft-cooked egg)
- 2 Eggs, refrigerated
- To Serve
- Cooked Rice
- Shredded Lettuce Leaves
- Kewpie Mayonnaise
- Sesame Seeds
- Shichimi Togarashi, Chilli Powder, or Chilli Flakes
Method
- Combine soy sauce, mirin, sake, and sugar in a small bowl and mix well until sugar dissolves. Cut chicken thigh fillets and mix in the sauce. (you can marinate up to 24 hours in advance)
- Place a layer of foil in air fryer basket and fold sides up to make fitted shallow bowl. (so that you can cook chicken in the sauce and don't make mess in air fryer) Place chicken pieces in a single layer and pour all sauce. Cook chicken at 180c for 18-20 minutes until chicken is fully cooked and golden brown. Flip chicken halfway through.
- While cooking chicken, make Onsen Tamago.Boil water in small saucepan. Turn off heat, and wait for 1 minute. Gently place eggs in hot water and sit for 14 minutes. Remove from hot water and cool them in cold water for 5 minutes.
- Assemble the bowl with rice at the bottom, shredded lettuce, then chicken pieces. Gently crack Onsen Tamago in the centre of chickens. Drizzle Kewpie mayo, and sprinkle sesame seeds and shichimi Togarashi or chilli powder. Enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Obento - Mirin Seasoning
- Obento - Cooking Sake
- Kewpie - Kewpie Mayonnaise
