You’ll Need
For the Chicken
700g boneless chicken thigh fillets, cut into large pieces
1 tsp sunflower oil
½ tsp black pepper
For the Three-Cup Sauce
1 tbsp toasted sesame oil
3 tbsp light soy sauce
3 tbsp Shaoxing wine or dry sherry
1 tbsp brown sugar
4 garlic cloves, lightly crushed
20g fresh ginger, thinly sliced
1 red chilli, sliced
Large handful of basil leaves
To Serve
Steamed rice
Sliced spring onions
Optional but Dangerous
Extra chilli
Crispy shallots
Garlic greens
Method
Preheat your air fryer to 200°C.
Toss the chicken with sunflower oil and black pepper.
Air fry for 10 minutes, shaking halfway, until browned.
Place the sesame oil, soy sauce, Shaoxing wine, sugar, garlic, ginger and chilli in a heatproof dish.
Air fry at 185°C for 5 minutes, stirring once.
Add the browned chicken and turn every piece through the sauce.
Air fry at 190°C for 8-10 minutes, stirring halfway, until dark and glossy.
Check the chicken reaches 75°C.
Fold in the basil leaves and air fry for 1 final minute.
Serve over rice with sliced spring onions.