Air Fryer Korean Chicken Salad
Directions
- 1Marinate the chicken for at least 30 minutes (overnight is even better).
- 2Mix together all the slaw ingredients and set aside.
- 3For the cucumber salad, combine 2 chopped cucumbers, 3 garlic cloves, pinch of salt, 1 tbsp rice vinegar, 1 tsp light soy, 1 tsp brown sugar, 1 tsp honey, 1 tbsp sesame oil, 1 tbsp chilli oil, and 1 tbsp toasted sesame seeds.
- 4Air fry the chicken at 190°C for 15 minutes until cooked through and caramelised.
- 5Once cooked, serve some of that pickled slaw with your cucumber salad and chicken thigh.
Ingredients
- 600 g chicken thighs
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tsp garlic puree
- 1 tsp ginger puree
- 0.5 purple cabbage, finely shredded
- 1 large carrot peeled and finely shredded
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce
- 1 tsp sugar
- 1 Pinch salt
- 2 cucumber, chopped
- 3 garlic cloves
- 1 pinch salt
- 1 tbsp rice vinegar
- 1 tsp light soy
- 1 tsp brown sugar
- 1 tsp honey
- 1 tbsp sesame oil
- 1 tbsp chilli oil
- 1 tbsp toasted sesame seeds
- 2 spring onions, sliced
- 1 tbsp sesame seeds
Equipment
air fryer
Tips
- Marinating the chicken overnight is even better for flavor.
- This chicken and salad holds really well in the fridge for a couple of days, making it great for meal prep.
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