Air Fryer Sesame Chicken

• 800 g Chicken thighs, boneless, skinless
• 55 g Cornflour
• 15 ml Sesame oil
• 90 ml Light soy sauce
• 60 g Honey
• 30 ml Rice vinegar
• 3 cloves Garlic
• 15 g Ginger root, peeled
• 4 Spring onion
• 15 g Roasted sesame seeds

1. Cut the chicken thighs into bite-size pieces. Thinly slice the spring onion and set aside. Finely grate the ginger and crush the garlic.
2. Put the chicken in a mixing bowl and toss with the cornflour until evenly coated. Drizzle over 5 ml of the sesame oil and toss again so the coating turns lightly sandy rather than wet. Preheat the air fryer to 200°C (390°F) for 3 minutes.
3. Air-fry the chicken at 200°C (390°F) for 14–16 minutes, shaking halfway, until golden and cooked through. If your basket is small, cook in batches to keep the pieces crisp. Transfer the chicken to a clean bowl.
4. In a saucepan, whisk together the light soy sauce, honey, rice vinegar, grated ginger, crushed garlic and the remaining sesame oil. Bring to a gentle simmer over medium heat and cook for 2–3 minutes, stirring, until glossy and well combined. Lower the heat.
5. Whisk 2 tbsp water into 2 tsp of the cornflour from your measured amount to make a smooth slurry. Stir the slurry into the simmering sauce and cook for 30–60 seconds until it lightly thickens and clings to a spoon. Take off the heat.
6. Add the chicken to the saucepan and toss until evenly coated. Scatter over the roasted sesame seeds and spring onion, then toss once more and serve straight away. If you want extra crunch, add the sesame seeds at the table rather than in the pan.

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