Air-fryer Thai sticky chicken thighs
4
Easy
5 minutes
25 minutes "Chicken thighs have to be one of my favourite things to eat. Not only are they inexpensive, but, when you cook them on the bone, they are always extra-juicy, and – let’s be honest – crispy chicken skin is unreal. I just love the sweet-and-sour balance that comes with this sticky marinade. If you are wary of using fish sauce because of its strong aroma, you can substitute soy sauce, but trust me and give it a go, as it adds a delicious umami flavour. Serve with rice and veg on the side." – Dean Edwards
Ingredients
Method
- 4 large skin-on bone-in chicken thighs
- 3 T sweet chilli sauce
- 2 T sriracha sauce
- 1 heaped t garlic and ginger paste
- 2 T fish sauce
- juice of ½ lime
- 1 T oil
- steamed basmati rice, to serve
- steamed pak choi, to serve
- lime wedges, to garnish
- coriander leaves, to garnish
- chilli flakes, to garnish
Method
Ingredients
1. Preheat the air fryer to 180°C.
2. Put all the ingredients in a bowl and mix well until the chicken is fully coated. Place skin side down on a rack inside your air fryer drawer and cook for 15 minutes. Turn the chicken over and, if you have any marinade left over, use it to baste the thighs.
3. Cook for a further 10 minutes, until the chicken is cooked through (pierce the thighs with a knife; the juices should run clear with no sign of pink) and the skin is crispy.
4. Serve on a bed of steamed basmati rice with some pak choi and garnish with lime wedges, coriander leaves and chilli flakes.
Adapted with permission from ‘Cook Smart: Air Fryer' by Dean Edwards. The book is published by Octopus Publishing and distributed by Jonathan Ball Publishers.
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