You’ll Need
For the Chicken
8 skin-on, bone-in chicken thighs
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp grated ginger
2 garlic cloves, finely grated
1 tsp honey
½ tsp white pepper
½ tsp sea salt
For the Rice Boxes
400g cooked jasmine rice
100ml chicken stock
3 spring onions, finely sliced
½ cucumber, sliced
4 tbsp Hainanese chilli sauce
Chopped coriander
Optional but Dangerous
Dark soy sauce
Extra chilli sauce
Clear chicken broth
Method
Mix the soy, sesame oil, ginger, garlic, honey, white pepper and salt.
Rub it all over the chicken and leave for 30 minutes.
Preheat your air fryer to 195°C.
Arrange the thighs skin-side down and air fry for 10 minutes.
Turn and cook for a further 12-15 minutes until the skin is crisp.
Check the thickest thigh reaches 75°C, then rest for 5 minutes.
Mix the cooked rice with the stock and half the spring onions in a heatproof dish.
Air fry at 180°C for 5 minutes until piping hot.
Divide the rice between four boxes and add the chicken and cucumber.
Finish with coriander, remaining spring onions and chilli sauce.