Air Fryer Honey Garlic Chicken

• 700 g Chicken thighs, boneless skinless
• 2 tsp Sesame oil
• 90 g Honey
• 60 ml Light soy sauce
• 1 tbsp Rice vinegar
• 4 cloves Garlic
• 15 g Ginger root
• 2 tsp Cornflour
• 60 ml Water
• 3 Spring onion

1. Cut the chicken thighs into bite-sized pieces and toss with 1 tsp sesame oil in a bowl. Preheat the air fryer to 200°C (390°F) for 3 minutes. Thinly slice the spring onions, keeping some green tops for the finish.
2. Arrange the chicken in the air fryer basket in a single layer (cook in batches if needed). Air fry for 14 to 16 minutes, shaking or turning halfway, until browned and cooked through. Keep the cooked chicken warm while you finish the sauce.
3. Meanwhile, finely grate the garlic and ginger. Add the honey, light soy sauce, rice vinegar, garlic, ginger and the remaining 1 tsp sesame oil to a saucepan and bring to a gentle simmer over a medium heat. Cook for 2 to 3 minutes, stirring, until the garlic and ginger smell fragrant.
4. Whisk the cornflour with the water until smooth, then whisk it into the simmering sauce. Cook for 1 to 2 minutes until glossy and lightly thickened, taking care not to let it boil hard. The sauce should coat the back of a spoon.
5. Add the hot chicken to the saucepan and toss to coat well. Simmer gently for 1 minute so the glaze clings to the chicken. Serve topped with the spring onions.

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