You’ll Need
For the Tray
650g chicken thigh fillets, cut into large pieces
1 large aubergine, cut into 3cm cubes
1 tbsp sesame oil
½ tsp sea salt
For the Miso Glaze
2 tbsp white miso paste
1 tbsp mirin
1 tbsp soy sauce
1 tbsp honey
1 tsp grated ginger
1 garlic clove, finely grated
1 tbsp water
To Finish
2 spring onions, finely sliced
1 tsp sesame seeds
Optional but Dangerous
Japanese mayonnaise
Steamed rice
Chilli oil
Method
Preheat your air fryer to 195°C.
Toss the aubergine with half the sesame oil and the salt.
Air fry for 8 minutes, shaking halfway.
Toss the chicken with the remaining sesame oil and add it to the basket.
Air fry for 10-12 minutes, shaking twice.
Mix the miso, mirin, soy, honey, ginger, garlic and water.
Transfer the chicken and aubergine to a heatproof tray and brush over the glaze.
Air fry at 190°C for 3-4 minutes until sticky and caramelised.
Check the thickest chicken piece reaches 75°C.
Finish with spring onions and sesame seeds.