Crispy soy garlic chicken: golden and packed with bold flavor!

Ingredients

• 1.5 lb Boneless Chicken Thighs (cut into ½‑inch cubes, patted dry)
• 0.25 cup Cornstarch (for coating)
• 1 tsp Salt (seasoning for coating)
• 1 tsp Garlic Powder (seasoning for coating)
• 0.5 tsp Black Pepper (freshly ground)
• 2 sprays Cooking Oil Spray (lightly coat chicken before air frying)
• 0.25 cup Soy Sauce (low‑sodium preferred)
• 1 tbsp Fresh Ginger (minced)
• 2 cloves Garlic (minced)
• 2 tbsp Brown Sugar (adds sweetness to glaze)
• 2 cups Cooked White Rice (for serving)
• 1 tsp Sesame Seeds (optional garnish)
• 2 stalks Scallions (thinly sliced, optional garnish)

Instructions

1. Cube the Chicken

   Trim any excess fat from the boneless chicken thighs and cut them into uniform ½‑inch cubes.

   Time: PT5M

2. Prepare the Coating

   In a mixing bowl combine ¼ cup cornstarch, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper. Add the chicken cubes and toss until each piece is evenly coated.

   Time: PT5M

3. Air‑Fry the Chicken

   Preheat the air fryer to 375°F. Lightly spray the coated chicken with oil, arrange in a single layer, and air‑fry for 18 minutes, shaking the basket halfway through.

   Time: PT18M

   Temperature: 375°F

4. Make the Soy‑Garlic Glaze

   While the chicken cooks, combine ¼ cup soy sauce, 1 tbsp minced fresh ginger, 2 minced garlic cloves, and 2 tbsp brown sugar in a saucepan. Bring to a gentle simmer and reduce, stirring occasionally, until the sauce thickens and coats the back of a spoon (about 5 minutes).

   Time: PT5M

5. Toss Chicken in Glaze

   Transfer the cooked chicken to a large bowl, pour the reduced glaze over it, and toss gently until every piece is glossy and coated.

   Time: PT2M

6. Serve

   Place a serving of cooked white rice in a bowl, top with the soy‑garlic chicken, and garnish with sesame seeds and sliced scallions if desired.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

12g

Fiber

2g