the best viral air fryer recipe @tiffyycooks

Ingredients

• 4 pieces Chicken Thighs (skin on, bone removed and butterflied)
• 4 tablespoons Soy Sauce (regular light soy sauce)
• 1 teaspoon Chinese Five‑Spice Powder (ground blend)
• 1 teaspoon Granulated Sugar (fine white sugar)
• 1 clove Garlic (minced)
• 1 cup White Rice (uncooked, long‑grain)

Instructions

1. Butterfly and Debone Chicken Thighs

   Place each thigh skin side down, locate the bone, make a shallow cut on each side of the bone, then slide the knife under the bone and remove it, opening the thigh like a butterfly while keeping the skin attached.

   Time: PT5M

2. Prepare the Marinade

   In a mixing bowl combine soy sauce, five‑spice powder, sugar and the minced garlic. Stir until the sugar dissolves.

   Time: PT3M

3. Marinate the Chicken

   Add the butterflied thighs to the bowl, toss to coat evenly, then cover and refrigerate for 30 minutes.

   Time: PT30M

4. Cook the Rice

   Rinse the rice until water runs clear, add 1½ cups water for each cup of rice, bring to a boil, then reduce heat, cover and simmer for 12‑15 minutes. Fluff with a fork.

   Time: PT15M

5. Preheat the Air Fryer

   Set the air fryer to 380°F and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 380°F

6. Air Fry the Chicken

   Arrange the thighs skin side up in a single layer in the basket. Cook at 380°F for 15 minutes, flipping halfway through, until the skin is golden and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 380°F

7. Rest and Serve

   Let the chicken rest for 2 minutes, then serve each thigh over a bed of fluffy rice.

   Time: PT2M

Nutrition Facts

Calories

470

Protein

20g

Carbohydrates

45g

Fat

15g

Fiber

1g