Honey Butter Garlic Chicken Thighs

Serves 1
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Directions

  1. 1In a bowl, add the chicken and marinade ingredients, mix and let sit for at least 30 minutes.
  2. 2In a bowl, add the chicken and marinade ingredients, mix and let sit for at least 30 minutes.
  3. 3In a bowl, add the chicken and marinade ingredients, mix and let sit for at least 30 minutes.
  4. 4While the chicken is marinating, cook some rice in a rice cooker.
  5. 5While the chicken is marinating, cook some rice in a rice cooker.
  6. 6While the chicken is marinating, cook some rice in a rice cooker.
  7. 7Coat the chicken in a mixture of cornstarch and tapioca starch, dusting off any excess starch.
  8. 8Coat the chicken in a mixture of cornstarch and tapioca starch, dusting off any excess starch.
  9. 9Coat the chicken in a mixture of cornstarch and tapioca starch, dusting off any excess starch.
  10. 10Add the chicken thighs to a wire rack, skin side down, and cook at 190°C for a total of 15 minutes, making sure to turn them halfway through.
  11. 11Add the chicken thighs to a wire rack, skin side down, and cook at 190°C for a total of 15 minutes, making sure to turn them halfway through.
  12. 12Add the chicken thighs to a wire rack, skin side down, and cook at 190°C for a total of 15 minutes, making sure to turn them halfway through.
  13. 13Once cooked, remove the chicken from the air fryer and let it rest for around 5 minutes.
  14. 14Once cooked, remove the chicken from the air fryer and let it rest for around 5 minutes.
  15. 15Once cooked, remove the chicken from the air fryer and let it rest for around 5 minutes.
  16. 16For the sauce, in a pan over medium-high heat, add butter and garlic and let it sauté for a few minutes until the garlic is aromatic and starts to cook.
  17. 17For the sauce, in a pan over medium-high heat, add butter and garlic and let it sauté for a few minutes until the garlic is aromatic and starts to cook.
  18. 18For the sauce, in a pan over medium-high heat, add butter and garlic and let it sauté for a few minutes until the garlic is aromatic and starts to cook.
  19. 19Add in the rest of the sauce ingredients and mix until it thickens; taste and adjust to liking.
  20. 20Add in the rest of the sauce ingredients and mix until it thickens; taste and adjust to liking.
  21. 21Add in the rest of the sauce ingredients and mix until it thickens; taste and adjust to liking.
  22. 22Add the chicken thighs back into the pan and coat them well in the sauce.
  23. 23Add the chicken thighs back into the pan and coat them well in the sauce.
  24. 24Add the chicken thighs back into the pan and coat them well in the sauce.
  25. 25Slice the chicken up.
  26. 26Slice the chicken up.
  27. 27Slice the chicken up.
  28. 28Place the chicken alongside cooked rice and veggies.
  29. 29Place the chicken alongside cooked rice and veggies.
  30. 30Place the chicken alongside cooked rice and veggies.
  31. 31Top with some sesame seeds and chives, and enjoy.
  32. 32Top with some sesame seeds and chives, and enjoy.
  33. 33Top with some sesame seeds and chives, and enjoy.

Ingredients

  • 4 chicken thighs, deboned skin on
  • 4 chicken thighs, deboned skin on
  • 4 chicken thighs, deboned skin on
  • 5 garlic cloves, minced finely
  • 5 garlic cloves, minced finely
  • 5 garlic cloves, minced finely
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp shaoxing wine
  • 1 tsp shaoxing wine
  • 1 tsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp light soy sauce
  • 1 tsp kecap manis
  • 1 tsp kecap manis
  • 1 tsp kecap manis
  • Pinch salt
  • Pinch salt
  • Pinch salt
  • black pepper
  • black pepper
  • black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 6 garlic cloves, minced finely
  • 6 garlic cloves, minced finely
  • 6 garlic cloves, minced finely
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp light soy sauce
  • 0.5 tbsp oyster sauce
  • 0.5 tbsp oyster sauce
  • 0.5 tbsp oyster sauce
  • 1 tsp mirin
  • 1 tsp mirin
  • 1 tsp mirin
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1.5 tbsp honey
  • 1 tsp hot sauce/sriracha
  • 1 tsp hot sauce/sriracha
  • 1 tsp hot sauce/sriracha
  • Equal parts Cornstarch
  • Equal parts Cornstarch
  • Equal parts Cornstarch
  • tapioca starch
  • tapioca starch
  • tapioca starch
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • chives
  • chives
  • chives
  • pak choi
  • pak choi
  • pak choi
  • rice
  • rice
  • rice

Equipment

rice cookerwire rackair fryerpantongsknife

Tips

  • For the chicken thighs, you can use cornstarch only if you don't have tapioca starch.
  • Let the chicken rest for around 5 minutes after cooking in the air fryer.
  • When making the sauce, taste and adjust to liking before adding the chicken back in.
  • Serving with warm rice and veggies of your choice is recommended.
  • If a recipe calls for two garlic cloves, adding another three is recommended for garlic lovers.
  • One whiff of your breath after eating this dish will make Edward run in the opposite direction, which is a humorous warning about the strong garlic flavor.
  • Use free will to add more garlic if desired, suggesting a customizable garlic intensity in the dish.
  • The crispy texture of the chicken is highlighted, indicating the desired outcome of the cooking process.
  • The sauce should thicken before adding the chicken back in, ensuring a good coating.
  • Slicing the chicken before serving allows for easier consumption and presentation.
  • Toppings like sesame seeds and chives are suggested for added flavor and visual appeal.
  • Cooking in an air fryer at 190°C for 15-17 minutes, flipping halfway through, is the key to achieving crispy chicken thighs.
  • Marinating chicken for at least 30 minutes ensures it absorbs flavor and moisture, enhancing taste and tenderness.
  • Making rice in a rice cooker ensures perfectly cooked rice to accompany the chicken, enhancing the overall meal experience.
  • Adding enough garlic to kill a vampire in the sauce highlights the strong garlic flavor and provides a humorous touch.
  • Using a wire rack for air frying helps ensure even cooking and crispiness by allowing air circulation around the chicken.
  • Letting the garlic in the sauce sauté until aromatic and cooked enhances its flavor, providing a rich base for the sauce.
  • The sauce should be thick to properly coat the chicken, ensuring each piece is well-flavored.
  • Coating the chicken well in the sauce ensures an even distribution of flavor and a visually appealing dish.
  • Serving with cooked rice and veggies provides a balanced and complete meal, complementing the richness of the chicken.
  • The instruction to add another 3 garlic cloves to a recipe calling for 2 garlic cloves emphasizes a strong preference for garlic, suggesting the recipe is garlic-heavy and suitable for garlic lovers.
  • The phrase 'Edward running in the opposite direction' is a playful reference to a fictional character known for disliking strong smells, reinforcing the idea of a very garlicky dish.
  • The advice 'what's the point of free will if you don't use it right' encourages cooks to customize the garlic amount to their preference, promoting culinary freedom and personal taste in the recipe.
  • The use of both cornstarch and tapioca starch (or just cornstarch) for coating the chicken is a key technique for achieving a crispy texture when air frying, which is a crucial aspect of the dish's appeal.
  • The suggestion to turn the chicken halfway through cooking ensures even crispiness and thorough cooking, preventing one side from being over or undercooked.