4 Tbsp Asian Korean soy & sesame glaze (Woolworths)
2 Tbsp Sambal Oelek (adjust to taste – available at Woolworths)
1 Tbsp soy sauce
1 Tbsp Shichimi Togarashi (Japanese chilli powder – available at Chinese supermarkets)
1 garlic clove, crushed
Chopped coriander (for garnish)
Salt and pepper to taste
Toasted sesame seeds (for garnish)
Prep the chicken: Make two slits on each piece of chicken. Season lightly with salt, pepper and Shichimi Togarashi (be cautious with salt, as the sauces contain salt).
Make the marinade: In a bowl, whisk together the Korean glaze, Sambal Oelek, soy sauce and crushed garlic.
Marinate: Rub the marinade all over the chicken until well coated. Marinate overnight or for at least 1 hour.
Start cooking: Set the Air Fry, 165°C, 30 minutes. Once preheated, place the chicken in a single layer in the air fryer tray.
Glaze and finish: After 30 minutes, spoon the remaining marinade over the chicken. Increase the temperature to 200°C and cook for 5 minutes to caramelise.
Serve: Garnish with freshly chopped coriander and toasted sesame seeds. Adjust seasoning or heat level to your preference.
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