# What You’ll Need:
→ For the Chicken
01 - 500 g (1.1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
02 - 2 tbsp cornstarch
03 - 1 tbsp all-purpose flour
04 - 1 tsp garlic powder
05 - 1 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 2 tbsp olive oil or neutral oil (for coating)
→ For the Rice
09 - 250 g (1 1/4 cups) jasmine or long-grain white rice
10 - 500 ml (2 cups) water
11 - 1/2 tsp salt
→ For the Light Sauce
12 - 2 tbsp low-sodium soy sauce
13 - 2 tbsp honey
14 - 1 tbsp rice vinegar or apple cider vinegar
15 - 1 tsp toasted sesame oil
16 - 1 tsp grated fresh ginger
17 - 1 clove garlic, minced
18 - 1 tsp cornstarch mixed with 2 tbsp cold water (slurry)
→ For Serving
19 - 2 green onions, thinly sliced
20 - 1 tbsp toasted sesame seeds
21 - Steamed broccoli or snap peas (optional)
# How to Make It:
01 - Preheat the air fryer to 200°C (400°F) for 5 minutes.
02 - In a large bowl, toss chicken pieces with cornstarch, flour, garlic powder, paprika, salt, and black pepper until well coated. Drizzle with oil and mix to coat evenly.
03 - Arrange chicken pieces in a single layer in the air fryer basket (work in batches if needed). Air fry for 10–12 minutes, shaking halfway, until golden, crispy, and cooked through.
04 - While the chicken cooks, rinse rice until water runs clear. Add rice, water, and salt to a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 12–15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
05 - For the sauce, combine soy sauce, honey, vinegar, sesame oil, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook, stirring, until sauce thickens slightly (about 1 minute). Remove from heat.
06 - To serve, divide rice among bowls. Top with crispy chicken, spoon over sauce, and garnish with green onions and sesame seeds. Add steamed broccoli or snap peas if desired.
