I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Air Fryer Day
...in your mind.
Chicken Air Fryer Day

Chicken Air Fryer Day


    Asian Chicken Thighs
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey (or sub with brown or white sugar)
  • 1/2 tablespoon sesame oil
  • 1 tsp shaoxing wine (or sub with Dry Sherry Wine)
  • 1 teaspoon each ginger & garlic paste
  • 1/4 tsp white pepper
  • 1 tablespoon Chili Crunch
  • 2 boneless, skin-on chicken thighs
  • 2 - 6 ounce chicken breasts butterflied (or flatten by pounding in a Ziploc bag)
  • 2 large eggs, beaten
  • 1 cup breadcrumbs or panko
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the dredging, you will need 3 small bowls/plates
  • --1st bowl/plate: combine flour, salt and pepper
  • --2nd bowl/plate: beaten egg
  • --3rd bowl/plate: breadcrumbs
  • --Set air fryer to 380 degrees F
  • 5 ounces sliced mushrooms
  • 2 tablespoons finely diced onion
  • 1 tablespoon1 butter
  • 1 clove garlic minced
  • 1/4 teaspoon dried thyme
  • 1 tablespoon vermouth
  • 1/2 tablespoon soy
  • 1 1/2 tablespoons flour
  • 1 – 1 1/2 cups beef broth
  • salt & pepper to taste
  • Worcestershire sauce (optional)
  • 1 – 1 1/2 cups beef broth
  • 1 tablespoon fresh parsley, chopped for garnish
    Whole Chicken
  • 5 pound whole raw chicken
  • 1 tablespoon neutral oil like avocado
  • 1/2 tablespoon salt
  • 1/2 teaspoon white pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried thyme
  • 1 pound ground chicken
  • 1/2 cup plain breadcrumbs
  • 4 green onions finely chopped
  • 1 teaspoon minced fresh ginger & garlic
  • teaspoon sesame chili oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon each salt & pepper
  • 1 egg
    For the Glaze
  • 1/2 cup grape jelly
  • 1/3 cup chili sauce


    Asian Chicken Thighs
  1. In a small/medium sized bowl, add all the ingredients except chicken thighs and mix well
  2. Coat both sides of the chicken thighs and marinate for 30 minutes
  3. Preheat air fryer to 380 degrees
  4. Lightly spray air fryer basket with non-stick cooking oil, place marinated chicken skin-side up and cook for 10 minutes
  1. Lightly coat both sides of the chicken breasts with the seasoned flour, then the egg, and lastly dip it into the breadcrumbs (or panko)
  2. As you coat your chicken, place it into the air fryer basket. air fryer setting, and cook for 10 minutes, flipping halfway.
  3. Remove the chicken when the internal temperature reaches 165 degrees F.
  4. Serve with gravy (recipe below)
  1. Cook the onions and mushrooms in butter until tender
  2. Add garlic & thyme until fragrant, then vermouth until evaporated.
  3. Add flour and cook 1 minute
  4. Add broth slowly stirring after each addition until gravy reaches desired thickness
  5. Simmer 2 minutes
  6. Season with salt and pepper (and splash of Worcestershire sauce, optional)
    Whole Chicken
  1. Remove the chicken from the packaging. If it came with the giblets intact, be sure to remove them. Pat the chicken dry with paper towels.
  2. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, cayenne, and thyme
  3. Coat chicken with oil and sprinkle an even layer of the dry rub on all sides of the chicken. Use your hands to rub the spices into the crevices, including the inner cavity.
  4. Preheat air fryer to 370°F, lightly spray air fryer basket with non-stick cooking oil
  5. Place the chicken breast side down in the air fryer basket, and cook for 45 minutes. Then use tongs to flip the chicken breast side up, and cook for an additional 15-30 minutes or until internal breast temp reaches 160 degrees
  6. Remove the chicken from the air fryer, tent loosely with foil, and let it rest for 10-15 minutes before carving.Enjoy!
  1. Preheat air fryer to 380 degrees
  2. Combine meatball ingredients and roll into 16 one-inch balls
  3. Spray fryer, balls and cook 10 minutes, turning halfway (cook in two batches if necessary)
  4. While meatballs are cooking, in a small sauce pan, mix jelly & chili sauce and slowly heat
  5. Toss cooked meatballs in the glaze and air fryer for another minute just to caramelize