Crispy Chicken Rice
SharkNinja
4
30 minutes
17 minutes
Asian
Ninja Foodi Dual Zone 7,6L Air Fryer
Ingredients
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2 boneless chicken thighs, skin-on
1 tbsp light soy sauce
1 tsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
1 tsp corn flour (or cornstarch)
¼ tsp baking soda
1 egg, beaten
½ cup panko breadcrumbs
Oil spray (or 1 tbsp neutral oil)
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1 cup jasmine rice
1 ¼ cups chicken stock
1 tbsp ginger, grated
1 clove garlic, minced
1 pandan leaf, tied into a knot
½ tsp salt
½ tsp sesame oil
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2 red chilies (deseeded if you prefer less heat)
1 clove garlic
½ tsp grated ginger
1 tbsp lime juice
½ tsp sugar
½ tsp salt
1 tbsp chicken broth or water
Ninja Foodi Dual Zone 7,6L Air Fryer
Directions
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Marinate Chicken for at least 30 minutes (or overnight) in soy sauce, sesame oil, ginger, garlic, corn flour, and baking soda.
Dredge chicken in beaten egg, then coat with panko.
Spray or brush lightly with oil.
Put the marinated chicken thigh in the upper basket.
Air fry at 180°C for 10 mins, flip, then cook another 5-7 mins at 200°C until crispy and golden.
Note: Don’t forget to lay down some foil to catch all that juicy chicken oil – perfect for those rice balls!
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Cook Rice: Prep the rice in a small baking tin or foil tin with a ratio of 1:1.5 cup water.
Cover it with aluminum foil and place it on the 2nd layer of the lower basket
Set the timer to 25 minutes and at a temperature of 195°
Crispy Rice Ball: Roll the cooked rice into bite-sized balls and coat them with breadcrumbs.
Place them back on the rack of the lower basket
Air-fry at 180°C for 8 minutes, then flip and air-fry for another 4-5 minutes at 200°C until crispy and golden.
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Blend chili sauce ingredients until smooth, adjust with lime or salt to taste.
Slice chicken and serve over rice with sauce and sliced cucumber!