Fast Air Fryer Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
1 lb chicken thighs with skin and bones intact
→ Chicken Marinade
02 -
⅓ cup fermented red bean paste
03 -
¼ cup sweet bean sauce
04 -
¼ cup dark or light brown sugar
05 -
⅓ cup standard soy sauce
06 -
2 tablespoons pure honey or natural maple syrup
07 -
2 tablespoons Chinese cooking wine or cooking sherry (swap with chicken stock if you want no alcohol)
08 -
1 teaspoon Asian five spice blend
→ Basting Sauce
09 -
1.5 tablespoons natural maple syrup or honey
10 -
1 tablespoon sweet bean sauce
11 -
1 tablespoon fermented red bean paste
# Steps to Follow:
01 -
Grab a big bowl and throw in all the chicken marinade stuff. Mash up the fermented bean paste with a fork until it's smooth. Put it aside for now.
02 -
Grab some paper towels and dry off those chicken thighs. Cut around the bone with a sharp knife to take it out, but don't remove the skin.
03 -
Drop the boneless thighs into your marinade mix and make sure they're completely covered. Wrap it up and stick it in the fridge for at least 15 minutes, but leaving it overnight will make it taste way better.
04 -
Take a little bowl and mix all the basting sauce stuff together. Smoosh the red bean paste until there aren't any lumps. Set this aside too.
05 -
Get your air fryer hot at 375°F. Give the basket a quick spray with oil. Lay the chicken pieces skin-up in one layer, don't stack them. Brush some basting sauce on the skin. Cook for about 9-10 minutes until the meat hits 165°F inside or the juices come out clear.
06 -
Take the chicken out and let it sit for 5 minutes. Then slice it up and it's ready to eat.
07 -
If you'd rather use the oven, heat it to 425°F. Cover a 9x13-inch pan with foil or parchment paper or just grease it a bit. Put the chicken skin-up, brush with sauce, and bake for 20-23 minutes until it's 165°F inside.
# Additional Tips:
01 -
For the tastiest results, leave your chicken soaking in the marinade all night long.