Crispy Korean Chicken

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

16 oz boneless skinless chicken thighs (cut into bite-sized chunks)

½ tsp salt

½ cup cornstarch

Neutral spray oil

3 tbsp soy sauce

2 tbsp honey

2 cloves garlic (minced)

2 tbsp water

Rice (for serving)

Sesame seeds

Scallions

Cucumbers

Directions

In a bowl, combine cornstarch and salt and mix lightly. Add the chicken thighs and toss until every piece is fully coated.

Spray your air fryer basket with oil and place the chicken in a single layer. Spray the tops with additional oil and air fry at 400°F (205°C) for 15 minutes, shaking halfway through, until golden and crispy.

While the chicken cooks, combine soy sauce, honey, garlic, and water in a small pan. Bring to a simmer and cook until the sauce reduces and thickens to your desired consistency.

Transfer the crispy chicken to a bowl, pour over the sauce, and toss thoroughly until evenly coated.

Serve the chicken over a fresh bowl of rice and optionally garnish with sesame seeds, scallions, and cucumbers.

Nutrition

• Calories: 380 kcal
• Total Fat: 18 g
• Total Carbohydrate: 23 g
• Protein: 32 g