Ooh man, the air fryer can make some delicious nuggets. I let this batch marinate longer than anticipated (afternoon + over night instead of for like an hour) and the ginger garlic was definitely noticeable in every bite.
gluten-free
Air Fryer Honey Garlic Chicken Nibbles
1 pound chicken thighs, chopped into bite-sized pieces
Marinade:
2 Tbsp honey
2 Tbsp soy sauce or coconut aminos
2 tsp your fav vinegar (I used ume plum)
1/2 inch grated ginger
2 cloves grated garlic
Sauce:
2 Tbsp soy sauce or coconut aminos
1.5 Tbsp honey
2 tsp sambal olek
1 tsp vinegar
2 tsp garlic powder
1 Tbsp sesame oil
1/2 tsp grated horseradish
Cornstarch
Black pepper
Spritz oil (I have flaxseed, but any kind will do)
Add your marinade ingredients and chicken to a large bag or bowl. Shake well to coat and marinate for at least an hour, but I would suggest over night. Mine went for almost a full day because my chicken was still a bit too frozen and it was magnificent.
Preheat your air fryer to 200C/400F for 3 minutes.
While the air fryer is warming, add your chicken to a large bowl (trying to get as little of the marinade as possible). Generously sprinkle with cornstarch and black pepper. Toss. Hit again with cornstarch and pepper – you’re looking for most if not all of the pieces to be coated.
Add to the basket of your air fryer and blast with a few spritzes oil.
Turn the timer to 10 minutes and fry, shaking vigorously to break up any clumping and spritzing with oil 3-4 times while the chicken cooks.
While the chicken is going, whisk together all the sauce ingredients.
This is great served with some veggies (I did peppers, onions & portobello mushrooms) simply air fried with salt, pepper and a blast of spritz oil until a touch browned (takes about 12 minutes).
Serves 3-4
Gastography 