Spicy Maple Soy Chicken

15 mins
Serves 1
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Directions

  1. 1Season chicken thighs with soy sauce, maple syrup, spices, and lemon zest.
  2. 2Season chicken thighs with soy sauce, maple syrup, spices, and lemon zest.
  3. 3Season chicken thighs with soy sauce, maple syrup, spices, and lemon zest.
  4. 4Melt butter in a pan.
  5. 5Melt butter in a pan.
  6. 6Melt butter in a pan.
  7. 7Add garlic to the melted butter and cook until fragrant.
  8. 8Add garlic to the melted butter and cook until fragrant.
  9. 9Add garlic to the melted butter and cook until fragrant.
  10. 10Add soy sauce, maple syrup, rice vinegar, and chili crunch oil.
  11. 11Add soy sauce, maple syrup, rice vinegar, and chili crunch oil.
  12. 12Add soy sauce, maple syrup, rice vinegar, and chili crunch oil.
  13. 13Thicken the sauce with a cornstarch slurry.
  14. 14Thicken the sauce with a cornstarch slurry.
  15. 15Thicken the sauce with a cornstarch slurry.
  16. 16Air fry the chicken at 400 degrees for about 15 minutes.
  17. 17Air fry the chicken at 400 degrees for about 15 minutes.
  18. 18Air fry the chicken at 400 degrees for about 15 minutes.
  19. 19Once done, toss the chicken back in the sticky, sweet, and spicy glaze.
  20. 20Once done, toss the chicken back in the sticky, sweet, and spicy glaze.
  21. 21Once done, toss the chicken back in the sticky, sweet, and spicy glaze.
  22. 22Drizzle extra glaze over the chicken and serve over rice and veggies.
  23. 23Drizzle extra glaze over the chicken and serve over rice and veggies.
  24. 24Drizzle extra glaze over the chicken and serve over rice and veggies.

Ingredients

  • 2 lb boneless, skinless chicken thighs
  • 2 lb boneless, skinless chicken thighs
  • 2 lb boneless, skinless chicken thighs
  • 1 zested lemon
  • 1 zested lemon
  • 1 zested lemon
  • 0.125 cup soy sauce
  • 0.125 cup soy sauce
  • 0.125 cup soy sauce
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • 0.5 cup maple syrup
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 0.33 cup soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 3 tsp Momofuku chili oil
  • 3 tsp Momofuku chili oil
  • 3 tsp Momofuku chili oil
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water

Equipment

bowlgraterpantongsair fryer

Tips

  • Serve over rice and veggies