Ingredients
- 2 tbs Obento Rice Wine Vinegar
- 1 tbs Lee Kum Kee Premium Soy Sauce
- 400g Chicken thigh
- 1 tsp ginger powder
- pinch of salt and white pepper
- 1/2 cup orange juice
- 1 tbs Lee Kum Kee Premium Soy Sauce
- 1 tbs Obento Rice Wine Vinegar
- 1 tbs ABC Extra Hot Chilli Sauce
- 3 tbs brown sugar
- 2 cloves garlic, crushed
- 1 tbs cornstarch/ 2 tbs water combined into a slurry
- 1/2 cup cornstarch
- Cooking oil spray
- Garnish - sesame seeds, spring onions.
- Side of choice
Method
- Cut chicken into bite size pieces. Combine in a bowl chicken, soy sauce, vinegar, ginger and salt & pepper. Rest in fridge for 15- 20mins
- While chicken is resting combine orange juice, soy sauce, vinegar, chilli sauce, sugar, garlic and orange zest in a saucepan and stir on medium -high heat until sugar dissolves and heated through. Mix through cornflour slurry and stir until thick. Set aside and keep warm.
- Preheat airfryer to 200 degrees. Place cornstarch in a bowl and coat chicken. Shake any excess starch off (very important) and place on air fryer tray covered in baking paper. Spray both sides with cooking spray.
- Cook chicken for 10 minutes or until cooked, turning over over half way. Cook chicken in batches if required.
- Remove from air fryer and toss in sauce. Garnish with sesame seeds and spring onions.
- Serve with rice, french fries or baked potato and extra serve of chilli sauce.
Product used in recipe
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- ABC - Extra Hot Chilli Sauce
