You’ll Need
For the Inasal Chicken
700g boneless chicken thigh fillets
Juice of 2 calamansi or 1 lime
2 tbsp coconut vinegar or cider vinegar
1 lemongrass stalk, tender centre finely grated
3 garlic cloves, finely grated
1 tbsp grated ginger
1 tsp annatto powder or sweet paprika
1 tbsp brown sugar
1 tbsp sunflower oil
½ tsp sea salt
For the Garlic Rice
600g cooked jasmine rice, cooled
3 garlic cloves, thinly sliced
1 tbsp sunflower oil
2 spring onions, sliced
Optional but Dangerous
Chilli vinegar
Fried egg
Extra garlic
Method
Mix the citrus juice, vinegar, lemongrass, grated garlic, ginger, annatto, sugar, oil and salt.
Reserve two clean tablespoons, coat the chicken with the rest and marinate for 30 minutes.
Preheat your air fryer to 195°C.
Air fry the chicken for 8 minutes, turn and brush with reserved marinade.
Cook for another 7-9 minutes until charred at the edges.
Check the thickest part reaches 75°C and rest for 3 minutes.
Place the sliced garlic and oil in a heatproof dish and air fry at 170°C for 3 minutes until pale gold.
Stir in the cooked rice and air fry at 190°C for 6 minutes, stirring twice.
Fold the resting juices and spring onions through the garlic rice.
Pack the sliced chicken over the rice and serve with chilli vinegar.