Air Fryer Chicken and Rice
With crispy, tender chicken and savory veggie-loaded rice, this Asian-inspired air fryer chicken and rice is the ultimate weeknight dinner, quick, easy, and bursting with flavor!
Equipment
- Air Fryer
- Wok or Large Skillet
Ingredients
- 250 g pre-cooked Tilda Basmati rice
- 2 chicken thighs, deboned and skinless
- 2 Tbsp dark soy sauce
- 1 tsp mirin or Shaoxing wine
- 1 Tbsp oyster sauce
- 1 tsp Chinese five spice
- 1 tsp sesame oil
- 1 small yellow onion, diced
- 2 garlic cloves, finely chopped
- 100 g bean sprouts
- 60 g frozen peas
Instructions
- In a bowl, mix chicken thighs with 1 Tbsp soy sauce, oyster sauce, Shaoxing wine, five spice, and a dash of sesame oil. Marinate for 15–30 minutes.
- Preheat your air fryer to 200°C (400°F). Cook the chicken thighs for 12–14 minutes, flipping halfway through. Let rest and slice.
- In a large skillet or wok, heat sesame oil. Sauté diced onion and chopped garlic until fragrant.
- Add peas and bean sprouts, stirring for 2–3 minutes.
- Toss in the pre-cooked rice and remaining soy sauce. Stir-fry until warmed through.
- Serve rice with sliced air-fried chicken on top. Add fried egg, coriander, and chili slices if desired.
Notes
For extra crunch, top with crispy shallots or peanuts. Want more heat? Add a drizzle of Sriracha or chili oil.
