Air Fryer Mochiko Chicken

• active time: 20 minutes
• total time: 32 minutes

Ingredients

2 lbs boneless, skinless chicken thighs

1/4 cup soy sauce

1/4 cup sugar

3 cloves garlic (minced)

1 tsp ginger (grated)

1 egg

1/4 cup green onion (chopped)

2 tbsp cornstarch

3/4 cup mochiko

1/4 cup cornstarch

1 tsp kosher salt

canola or vegetable oil spray

Directions

Cut chicken thighs roughly into 1.5-2 inch cubes

Whisk all marinade ingredients together

Pour marinade over chicken, coating all sides well, and marinate for at least 2 hours. Marinating overnight is HIGHLY recommended.

When ready to air fry, whisk mochiko, salt, and cornstarch together.

Shake off excess marinade from chicken and lightly coat in the breading mixture. The breading may become wet and sticky; that's okay.

Preheat air fryer to 390 degrees F.

Place breaded chicken into basket. (You may need to air fry in two batches, depending on how large your air fryer is).

Spray with canola oil, particularly targeting any areas of breading that are still dry.

Air fry at 390 degrees F for 10-12 minutes (depending on how thick your chicken pieces are), shaking and spraying again with oil halfway through.

Mochiko chicken can be served hot or at room temperature as part of a musubi. Leftovers will keep in the fridge.