INGREDIENTS:
- 1 lb boneless skinless chicken thighs
- 1 cup potato starch
- Handful of Thai basil – leaves only
- Marinade
- 2 Tbsp soy sauce
- ¼ tsp ground ginger
- 1 Tbsp ground garlic
- ½ tsp pepper
- 1 tsp apple cider vinegar
- 1 egg white
- Dry Spice Mix:
- ½ tsp five spice powder
- ¼ tsp ground ginger
- ½ tsp pepper
- ½ tsp paprika
- ½ tsp garlic salt
- 1 tsp sugar
- ½ tsp cayenne
INSTRUCTIONS:
- Cut chicken thighs into 1-inch cubes
- Combine all marinade ingredients and massage into chicken. Cover and refrigerate for at least 2 hours (ideally overnight).
- Place potato starch in a separate bowl. Remove chicken, 2-3 pieces at a time, from marinade and place into potato starch to coat – then put into the airfryer. Repeat until the airfryer is full with a single layer of chicken.
- Airfry at 375 for 15-20 minutes – adding the Thai basil during the last 2 minutes. Repeat this until all chicken is cooked.
- While the chicken cooks, mix all dry spice mix ingredients together.
- Once cooked and crispy, place chicken into a large bowl and toss with dry spice mix.