Ingredients
- 500g Chicken thighs, cut into 3cm cubes
- ⅓ cup potato starch
- Spray oil
- 1 tbsp sesame seeds to serve
- 1 spring onion, green section finely chopped to serve
- MARINADE:
- ¼ tsp salt
- ¼ tsp white pepper
- ½ tsp garlic, minced
- ½ ginger, minced
- 1 tbsp Shaoxing cooking wine
- 1 tbsp soy sauce
- SAUCE:
- 1 tbsp soy sauce
- 3 tbsp Obento mirin
- 2 tbsp rice wine vinegar
- 1 tbsp gochujang
- 3 tbsp honey
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 1 tsp garlic, minced
- 1 tsp ginger, grated
- ¼ tsp white pepper
Method
- In a glass bowl, combine the marinade ingredients and chicken, mixing well to combine. Allow to marinate for 30 minutes.
- In a medium frying pan over medium heat, add the sauce ingredients, and stir well to combine all ingredients. As it begins to bubble, reduce the heat to medium-low, and simmer until it thickens slightly, approx. 3 to 4 minutes, then turn off the heat.
- Lay out a piece of baking paper on the bench, then lightly coat each piece of chicken with potato starch and arrange them on the baking paper.
- Lightly coat the chicken with spray oil, first on one side, then turn over and repeat until the chicken is fully coated.
- Preheat the air fryer to 180 degrees, then place the chicken in, being careful not to over-crowd the basket.
- Cook for 10 minutes, then open the air fryer and turn the chicken pieces over and cook for a further 8-10 minutes.
- Gently reheat the sauce over medium-low heat. Add the air-fried chicken and stir well to combine until the chicken pieces are evenly coated. Garnish with sesame seeds and spring onion to serve.
Product used in recipe
- Obento - Mirin Seasoning
