Air Fryer Cookbook for Two

From the Publisher SAMPLE RECIPE:

To make the sauce: 1. In a small saucepan over low heat, combine the sesame oil, garlic, and ginger, and cook for 1 minute. 2. Add the broth, soy sauce, sriracha, and hoisin, and whisk to combine. 3. Whisk in the cornstarch and continue cooking over low heat until the sauce starts to thicken, about 5 minutes. Remove from the heat, cover, and set aside.

To make the chicken: 1. Add the chicken, soy sauce, and cornstarch to a medium bowl. Toss to combine. 2. Place the chicken in the air fryer basket, spray with olive oil, and bake for 16 minutes, stopping halfway through to toss the chicken and spray with a little more olive oil. Continue cooking until the internal temperature reaches 180°F and the juices run clear. 3. Once the chicken is done cooking, transfer to a large bowl and toss with the sauce. 4. Top with the scallion and sesame seeds, and serve.

Variation tips: You can use boneless, skinless chicken thighs instead of chicken breasts. Feel free to add in some dried red chili peppers if you like to heat it up even more. You can also add 1 teaspoon red pepper flakes to this recipe. To keep things on the lighter side, you can also skip tossing the chicken in the soy sauce and cornstarch.

The instructions for making the sauce involve combining sesame oil, garlic, and ginger in a small saucepan over low heat and cooking for 1 minute. Then, the broth, soy sauce, sriracha, and hoisin are added, and the mixture is whisked to combine. Cornstarch is then whisked in, and the sauce is cooked over low heat until it thickens, about 5 minutes. The sauce is then removed from the heat, covered, and set aside.

To prepare the chicken, it is added to a medium bowl along with soy sauce and cornstarch, and tossed to combine. The chicken is then placed in an air fryer basket, sprayed with olive oil, and baked for 16 minutes, with a toss and additional olive oil spray halfway through. The chicken is cooked until it reaches an internal temperature of 180°F and the juices run clear.

Once the chicken is cooked, it is transferred to a large bowl and tossed with the prepared sauce. Finally, the dish is topped with scallion and sesame seeds before serving.

The recipe also includes variation tips, such as using boneless, skinless chicken thighs instead of breasts, adding dried red chili peppers or red pepper flakes for more heat, and skipping the soy sauce and cornstarch toss for a lighter version.

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