Crispy Chicken Rice
4
30 minutes
17 minutes
Asian
Ninja Double Stack XL 9.5L Air Fryer – SL451
Ingredients
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- 2 boneless chicken thighs, skin-on
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp corn flour (or cornstarch)
- ¼ tsp baking soda
- 1 egg, beaten
- ½ cup panko breadcrumbs
- Oil spray (or 1 tbsp neutral oil)
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- 1 cup jasmine rice
- 1 ¼ cups chicken stock
- 1 tbsp ginger, grated
- 1 clove garlic, minced
- 1 pandan leaf, tied into a knot
- ½ tsp salt
- ½ tsp sesame oil
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- 2 red chilies (deseeded if you prefer less heat)
- 1 clove garlic
- ½ tsp grated ginger
- 1 tbsp lime juice
- ½ tsp sugar
- ½ tsp salt
- 1 tbsp chicken broth or water
- Ninja Double Stack XL 9.5L Air Fryer – SL451
Directions
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- Marinate Chicken for at least 30 minutes (or overnight) in soy sauce, sesame oil, ginger, garlic, corn flour, and baking soda.
- Dredge chicken in beaten egg, then coat with panko.
- Spray or brush lightly with oil.
- Put the marinated chicken thigh in the upper basket.
- Air fry at 180°C for 10 mins, flip, then cook another 5-7 mins at 200°C until crispy and golden.
- Note: Don't forget to lay down some foil to catch all that juicy chicken oil – perfect for those rice balls!
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- Cook Rice: Prep the rice in a small baking tin or foil tin with a ratio of 1:1.5 cup water.
- Cover it with aluminum foil and place it on the 2nd layer of the lower basket
- Set the timer to 25 minutes and at a temperature of 195°
- Crispy Rice Ball: Roll the cooked rice into bite-sized balls and coat them with breadcrumbs.
- Place them back on the rack of the lower basket
- Air-fry at 180°C for 8 minutes, then flip and air-fry for another 4-5 minutes at 200°C until crispy and golden.
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- Blend chili sauce ingredients until smooth, adjust with lime or salt to taste.
- Slice chicken and serve over rice with sauce and sliced cucumber!