Why You Will Love This Recipe

• Healthier option: These mochi balls are air-fried, not deep-fried, for a lighter version of the classic dim sum dessert.
• Perfect for fall: The pumpkin filling is warm, sweet, and spiced—ideal for the fall season.
• Texture heaven: Chewy mochi, crunchy sesame seeds, and a soft, creamy pumpkin filling make for an irresistible combination.
• Quick and easy: Made in the air fryer, this recipe comes together without the hassle of deep-frying, saving you time and mess in the kitchen.

Ingredients:

• Pumpkin puree: The star of the filling—creamy and naturally sweet, perfect for fall.
• Corn starch: Thickens the pumpkin filling to create a paste.
• Sugar: Adds sweetness to balance the earthy pumpkin.
• Pumpkin pie spice: Brings all those classic warm fall flavors.
• Glutinous rice flour: The key ingredient for creating that chewy mochi texture.
• Sugar: Sweetens the mochi dough for a subtle contrast to the filling.
• Lukewarm water: Helps form the dough by hydrating the glutinous rice flour.
• White sesame seeds: Adds a nutty, crunchy coating to the mochi balls.
• Avocado oil spray: Lightly coats the mochi balls to help them brown in the air fryer.

How to Make Air Fryer Pumpkin Sesame Mochi Balls

1. Prepare the Pumpkin Filling

In a medium pan over low heat, combine pumpkin puree, cornstarch, sugar, and pumpkin pie spice. Stir constantly until the mixture thickens to a paste-like consistency. Remove from heat and allow to cool completely.

2. Make the Mochi Dough

In a large mixing bowl, combine the glutinous rice flour and sugar. Slowly pour in lukewarm water, mixing until a smooth dough forms. If the dough feels too dry, add extra water, one tablespoon at a time, until the dough becomes soft and pliable. Knead the dough for a few minutes until smooth.

3. Form the Mochi Balls

Divide the dough into 6 equal portions and roll each portion into a round ball. Flatten each dough ball to about 1/4 inch thick and place a spoonful of the cooled pumpkin filling in the center. Gently fold the edges over the filling, sealing it completely. Roll the dough back into a ball shape.

4. Coat the Mochi Balls

Quickly dip each mochi ball in water, then roll it in sesame seeds to coat evenly.

5. Air Fry the Mochi Balls

Preheat your air fryer to 200°F. Place the sesame-coated mochi balls in the air fryer basket, ensuring they aren’t overcrowded. Cook in batches if needed. Air fry for 12-14 minutes, flipping halfway through. Increase the temperature to 350°F and cook for an additional 3-5 minutes, or until the sesame seeds turn golden brown.

6. Serve

Serve the mochi balls warm and enjoy immediately!

Tips for Making the Perfect Mochi Balls

• Flatten the dough evenly: Make sure to flatten the dough evenly before adding the filling so it wraps around the pumpkin paste smoothly.
• Seal the dough tightly: Pinch the dough tightly around the filling to prevent it from leaking out during cooking.
• Air fryer space: Don’t overcrowd the air fryer—this ensures the mochi balls cook evenly and get that nice golden color.

What Can You Enjoy This With?

• Green tea: The subtle bitterness of green tea balances the sweetness of the mochi balls.
• Warm soy milk: For a cozy, comforting drink pairing, try these with a cup of warm soy milk.
• Pumpkin spice latte: Keep the fall vibes going with a homemade pumpkin spice latte.

Storage

• These mochi balls are best enjoyed fresh and warm right after air-frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
• Reheat them in the air fryer at a low temperature for a few minutes to regain the crisp texture.

Pumpkin Seasme Mochi Balls

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Serves: 2-3 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Pumpkin Filling

• 1 cup pumpkin puree
• 2 Tbsp corn starch
• 1/4 cup sugar
• 1/2 tsp pumpkin pie spice

Mochi Balls

• 1.25 cups glutinous rice flour
• 1/4 cup granulated sugar
• 1/2 cup lukewarm water
• 1/3 cup white sesame seeds
• Avocado oil spray

Instructions

1. In a medium pan over low heat, add pumpkin puree, corn starch, sugar, and pumpkin pie spice and heat until thickened paste. Remove from heat and cool.
2. In large mixing bowl, combine glutinous rice flour and sugar. Slowly pour in water and mix until dough is formed. Add a tablespoon of extra water, one at a time, as needed if dough is dry. Knead for a few mins until smooth.
3. Divide the dough into 6 even portions and roll each portion into round ball. Flatten the dough ball until 1/4 inch thin and add pumpkin paste in the middle then seal the edges and roll the dough into a ball. Quickly dip ball in water then roll in sesame seeds to coat all over.
4. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

The post Pumpkin Sesame Mochi Balls first appeared on Herman at Home.

Why you’ll love this recipe

Each bite delivers a perfect crunch with a savory, seafood-packed filling. Not only are these crispy bites satisfying and easy to make, but I also prefer making them in the air fryer for a lighter, less oily result. They’re perfect as an appetizer or snack, anytime you’re craving something deliciously crunchy and full of flavor!

Ingredients

For the toast:

• Real crab meat: The key ingredient in this toast to deliver fresh seafood flavor. Make sure to remove all moisture before using. You can also use imitation crab for this recipe but real crab meat is preferred.
• Salt and white pepper: To enhance the flavor of the filling.
• Sugar: Adds a touch of sweetness to the filling.
• Garlic: Adds aroma and enhances the flavor of the crab.
• Scallions: Adds a bit of onion flavor. Make sure to use just the green part of the scallions.
• Sesame seeds: A little nutty flavor to the filling.
• Egg whites: Helps to bind the crab and other ingredients.
• Kewpie Mayo: Another ingredient to bind the crab and other ingredients. You can also use American mayo if you prefer.
• Corn starch: Thickens the filling and also helps to bind the ingredients.
• Buttermilk white bread: I like using buttermilk white bread for the optimal flavor and perfect crisp.
• Avocado oil spray: You can use any spray but I prefer avocado oil.

For the tartar sauce:

• Kewpie mayo: Full of creamy and umami flavor with a bit of sweetness. You can use American mayo for the sauce too.
• Sweet pickle relish: Adds a bit of sweetness and tanginess to the sauce.
• Dijon mustard: Sharp and tangy flavor to enhance the sauce.
• Lemon juice: Adds a bit of citrus to balance the flavors.
• Salt and freshly ground pepper: To enhance the flavors.

How to Make Sesame Crab Toast

1. If crab meat is wet, squeeze out as much liquid as possible using a cheese cloth or paper towel. In a bowl, add crab meat, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg whites, mayo, and corn starch and mix until well incorporated.
2. Trim all the crust from white bread. Add 1/3 of the crab paste to the bread and spread evenly. Cover with another piece of white bread and press gently to flatten the sandwich. Use a butter knife to smooth the edges so the filling doesn’t fall out. Repeat with remaining bread and crab paste.
3. Put sandwiches into air fryer basket then generously spray both sides of bread with avocado oil spray. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with easy tartar sauce.

Storage

These are best eaten fresh for the most crispy exterior. Otherwise, you can store these in the fridge for 2-3 days then reheat by toasting them in the air fryer or oven.

Sesame Crab Toast

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Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Ingredients

Toast:

• 10 oz. cooked real crab meat (can substitute with imitation crab meat)
• 1/2 tsp salt
• Dash white pepper
• 1 tsp sugar
• 1 clove garlic
• 1 stalk scallion, green part only, minced
• 1 Tbsp sesame seed
• 3 egg whites
• 2 Tbsp kewpie mayo or regular mayo
• 1 Tbsp corn starch
• 6 pieces buttermilk white bread
• Avocado oil spray

Easy Tartar Sauce:

• 1/2 cup kewpie mayo
• 1 Tbsp sweet pickle relish
• 1 tsp dijon mustard
• 1-2 Tbsp lemon juice
• Salt and freshly ground pepper to taste

Instructions

1. If crab meat is wet, squeeze out as much liquid as possible using a cheese cloth or paper towel. In a bowl, add crab meat, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg whites, mayo, and corn starch and mix until well incorporated.
2. Trim all the crust from white bread. Add 1/3 of the crab paste to the bread and spread evenly. Cover with another piece of white bread and press gently to flatten the sandwich. Use a butter knife to smooth the edges so the filling doesn’t fall out. Repeat with remaining bread and crab paste.
3. Put sandwiches into air fryer basket then generously spray both sides of bread with avocado oil spray. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with easy tartar sauce.

The post Sesame Crab Toast – Twist on a Classic! first appeared on Herman at Home.

Each bite is full of crispy goodness from the toasted bread and so flavorful from the shrimp paste filling. While this dish is typically deep fried, I prefer air frying because you get the same crispyness but without all the oil. Regardless, you will enjoy this dish no matter what!

Why you’ll love this recipe

What I love most about shrimp toast is the contrast between the crispy, golden bread and the rich, savory shrimp filling. The shrimp is delicately seasoned with hints of garlic, sesame oil, and scallions, creating a flavor that’s both comforting and satisfying. When air fried to perfection, the toast becomes this incredible, crunchy bite that holds onto the shrimp’s savory juices without losing its crispiness.

Ingredients

For the Shrimp Toast

• Shrimp: Tender and sweet, they make the perfect filling. Make sure to clean, peel, and de-vein the shrimp.
• Salt & White Pepper: Enhances flavor with a subtle kick.
• Sugar: Helps balances the savory and sweet notes.
• Garlic: Adds aromatic depth to the shrimp filling.
• Scallion: Brings freshness and a mild onion flavor to the shrimp filling
• Sesame Seed: Adds a nutty crunch.
• Egg White: Helps bind the shrimp filling together.
• Corn Starch: Ensures a perfect texture.
• White Bread: Crisps up beautifully and serves as the perfect exterior. I like to cut off the crust so you just get the white bread for this toast.

For the Spicy Mayo

• Kewpie Mayo: I prefer the Japanese version of the mayo because it is creamy with a touch of sweetness.
• Sriracha: Adds a bit of spice and kick to the mayo. Feel free to adjust to your spice level.
• Sugar: Helps balance the heat and tang.
• Sesame Oil: Adds a nutty aroma to the sauce.

How to Make Sesame Shrimp Toast

1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp). 
2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated. 
3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste. 
4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce.

Storage

I recommend eating these right away but it can be refrigerated for up to 1 day or frozen for up to 2 weeks. When reheating, toast in the oven or air fryer for a few mins.

Sesame Shrimp Toast (Prawn Toast)

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Serves: 2 Prep Time: 15 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Toast:

• 1 pound peeled, deveined shrimp
• 1/2 tsp salt
• Dash white pepper
• 1 tsp sugar
• 1 clove garlic
• 1 stalk scallion, green part only, minced
• 1 Tbsp sesame seed
• 1 egg white
• 1 Tbsp corn starch
• 8 pieces white bread

Spicy Mayo

• 1/2 cup kewpie mayo
• 1 Tbsp sriracha sauce (adjust to your taste)
• 2 tsp sugar
• 1/4 tsp sesame oil
• 2 tsp lemon juice
• Pinch of salt

Instructions

1. Pat shrimp dry with a paper towel. Smash shrimp with the back of your knife and mince finely until you get a paste. (Or use a food processor to whip the shrimp).
2. In a bowl, add minced shrimp, salt, white pepper, sugar, garlic, scallions, sesame seeds, egg white, and corn starch and mix until well incorporated.
3. Trim all the crust from white bread. Add 1/4 of the shrimp paste to the bread and spread evenly. Cover with another piece of white bread. Use a butter knife to smooth the edges so shrimp doesn’t fall out. Repeat with remaining bread and shrimp paste.
4. Air Fry at 375F for 6 mins on each side (12 mins total) without overcrowding (batch cook if needed). Serve with spicy mayo sauce. If deep frying, fry on each side for 2-3 mins until golden brown and shrimp is cooked through.

The post Sesame Shrimp Toast – A Popular Hong Kong Snack! first appeared on Herman at Home.

Why you’ll love this recipe

I absolutely adore black sesame mochi balls because they’re like little bites of heaven! If you’re craving a sweet treat or just looking to indulge in something utterly delicious, black sesame mochi balls are guaranteed to hit the spot every single time. I love this version because air fried mochi balls gives you the right texture without all that oil. Trust me, once you try them, you’ll be hooked!

Ingredients

• Black sesame seeds – This ingredient is earthy, nutty and is used in a lot of Asian desserts! Use ground black sesame seeds or grind them yourself to get a paste for the filling
• Honey – Mixed with the black sesame seeds to create a paste and add a touch of sweetness
• Vegetable Oil – Helps to create a smoother texture for the paste. Adjust the amount here so the paste is not too runny or dry.
• Glutinous Rice Flour – The key ingredient for the chewy, bouncy exterior mochi
• Sugar – Mixed with the glutinous rice flour to add a touch of sweetness
• Water – Added to the glutinous rice flour to turn it into dough.
• White sesame seeds – Used to coat the mochi balls for more nutty flavors. You can use untoasted as it will get toasted in the air fryer while cooking
• Vegetable oil – A little bit is used to coat the mochi balls when air frying.

How to Make Air Fryer Black Sesame Mochi Balls

1. Prepare the Dough

In a large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Add boiling water and mix until fully combined. Let the mixture rest for 5 minutes to cool slightly. Knead in the remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp vegetable oil until smooth. Add additional water, 1 Tbsp at a time, if needed. Cover the dough and let it rest for 30 minutes.

2. Make the Filling

In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.

3. Assemble the Mochi

Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball, place a sesame paste ball in the center, seal the edges, and roll it back into a ball shape.

4. Prepare the Mochi Balls

Brush each mochi ball lightly with vegetable oil and roll in sesame seeds to coat.

5. Cook the Mochi Balls

Preheat the air fryer to 200°F (93°C). Place the mochi balls in the air fryer basket without overcrowding (cook in batches if necessary). Cook for 12-14 minutes, flipping halfway through. Increase the air fryer temperature to 350°F (177°C) and cook for an additional 3-5 minutes until golden brown.

Storage

I recommend eating this as fresh as possible. However, you can make sesame balls ahead of time then freeze them before cooking. Follow cooking directions and cook directly from frozen.

Air Fryer Black Sesame Mochi Balls

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Serves: 3-4 Prep Time: 30 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 25 voted )

Ingredients

Black Sesame

3/4 cup black sesame seeds

5-6 Tbsp honey

1-2 Tbsp vegetable oil (for smoother texture)

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

Instructions

1. In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour, 1/4 cup lukewarm water, and 1 tsp of vegetable oil. Add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 30 mins.
2. In a food processor, pulse the black sesame for a few minutes until broken down and fine. Scrape down the sides to ensure all seeds are processed evenly. Add honey and pulse for another min. Then add vegetable oil and pulse until the paste is thickened and smooth. You may need to adjust the amount to ensure the paste is thicken but not too runny or too dry. Divide the paste into 8 portions, rolling each into a small ball.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add black sesame paste in the middle then seal the edges and roll the dough into a ball.
4. Brush some vegetable oil to mochi ball then roll them into sesame seeds to allow it to stick.
5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Black Sesame Mochi Balls – You Will Love These! first appeared on Herman at Home.

Taro is another ingredient I’m totally smitten with. There’s just something about its sweet, root flavor that I can’t get enough of. I’ve had a blast experimenting with it in various recipes over the years, and let me tell you, it never disappoints. So if you’re into the whole mochi and taro vibe, be sure to check it out!

If you are interested in other fillings, I have another recipe featuring black sesame paste that you’ve gotta try (recipe on another post).

Why you’ll love this recipe

I absolutely adore Mochi Taro Balls because they’re like little bites of heaven! Imagine this: a soft, squishy, and chewy mochi exterior that melts in your mouth, giving way to a luscious center of creamy taro paste. The earthy sweetness of the taro, paired with the subtle hint of coconut, creates a flavor explosion that’s downright irresistible. And let’s not forget about the satisfying chewiness of the mochi – it’s like a delightful little hug for your taste buds with every bite. Whether you’re craving a sweet treat or just looking to indulge in something utterly delicious, Mochi Taro Balls are guaranteed to hit the spot every single time. Trust me, once you try them, you’ll be hooked!

Ingredients

For the Taro Paste:

• Taro root – Brings a unique earthy sweetness to the filling, adding depth of flavor.
• Coconut milk – Provides richness and creaminess, enhancing the overall texture of the taro paste.
• Sugar – Balances the natural earthiness of the taro root and coconut milk, ensuring a perfectly sweetened filling that harmonizes with the other components of the mochi balls.

For the Mochi:

• Glutinous rice flour– The main ingredient in mochi, giving it its signature chewy texture.
• Granulated sugar – Sweetens the mochi dough, creating a balanced sweetness that complements the taro paste filling.
• Boiling water – A little bit is used to dissolve the sugar and bind the dough together.
• Lukewarm water – Helps to knead the dough into a smooth and elastic consistency, ensuring the mochi is soft and pliable.
• White sesame seeds – Adds a nutty flavor and subtle crunch to the mochi dough, enhancing its overall texture and flavor.
• Vegetable oil – Used for greasing hands and surfaces to prevent sticking during the shaping process.

How to Make Air Fry Taro Mochi Balls

1. Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3.  Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4.  Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5.  Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

Storage

Eat these fresh out of the air fryer! However, you can also make the sesame balls ahead of time, keep it in the fridge or freezer, then pop it in the air fryer right before you are ready to eat.

Air Fryer Sesame Taro Mochi Balls

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Serves: 2-3 Prep Time: 45 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

Taro Paste

3/4 pound taro root, peeled and cut in 1 inch chunks

1/2 cup coconut milk

1/3 cup + 1 Tbsp sugar

 

Mochi

3/4 cup and 1/2 cup glutinous rice flour

1/4 cup granulated sugar

1/4 cup boiling water

1/4 cup lukewarm water

1/3 cup white sesame seeds

Vegetable oil

 

 

Instructions

1.  Make taro paste by steaming taro wedges in a steamer for 30 mins until fork tender. Mash taro with fork or masher until smooth. Add mashed taro to a pan and add coconut milk and sugar. Cook on medium low heat and stir until coconut milk and sugar are completely incorporated and thickened into a paste, about 5-10 mins. Chill to room temperature before using.
2.  In large mixing bowl, combine 3/4 cup glutinous rice flour and sugar. Mix together with boiling water until combined. Allow to rest for 5 mins until slightly cooled down. Knead in remaining glutinous rice flour and add additional 1 Tbsp water, one at a time, to form a smooth dough. Cover and rest for 10 mins.
3. Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball and add taro paste in the middle then seal the edges and roll the dough into a ball.
4. Quickly dip the mochi ball in water then roll the ball into a layer of sesame seeds to coat evenly.
5. Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 5-6 mins until golden brown. Serve warm and eat immediately.

The post Air Fryer Taro Mochi Balls first appeared on Herman at Home.

What is Gochujang?

Gochujang paste is like the MVP of Korean cooking. It’s this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You’ll find it in tons of Korean dishes, adding that delicious kick and depth of flavor. It’s basically a must-have in your pantry if you’re into Korean cooking or just want to spice up your meals with something delicious

Why you’ll love this recipe

I love Gochujang chicken for so many reasons! First off, there’s the flavor. The sweet, spicy, and savory combination is just out of this world. It hits all the right notes on my taste buds and keeps me coming back for more. Then there’s the texture – that perfect balance of crispy on the outside and juicy on the inside. And let’s not forget about the nostalgia factor. Gochujang chicken reminds me of cozy family gatherings and fun nights out with friends. It’s comfort food at its finest – familiar, satisfying, and delicious.

Ingredients

• Chicken thighs – I like boneless, skinless chicken thighs because it is much easier to prepare and eat
• Gochujang – As explained above, it is the star of the dish!
• Gochugaru – This is dried Korean chili powder that is another key ingredient in Korean food! This is a must use for that extra flavor and spice.
• Soy sauce – for that umami flavor. Feel free to use less sodium version if you prefer.
• Brown sugar – Contrasts the savory and spicy from the other ingredients
• Garlic – adds a ton of aroma and flavor
• Sesame oil – a little goes a long way to adding some nutty flavor

How to make Air Fryer Gochujang Chicken

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.
3. Serve with a plate of rice, kimchi, and a side of vegetable.

Tips

You can serve it with rice and veggies for a wholesome meal, toss it in a salad for a spicy kick, or even slap it between two buns for an awesome chicken sandwich. The possibilities are endless!

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Gochujang Chicken

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Serves: 2 Prep Time: 1 Hour 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

Gochujang Chicken

1.5 lbs boneless, skinless chicken thighs

3 cloves garlic

3 Tbsp gochujang

1 tsp gochugaru (korean hot pepper powder)

2 Tbsp light soy sauce

1.5 Tbsp brown sugar

1 tsp sesame oil

salt to taste

Glaze:

3 Tbsp light soy sauce

1.5 Tbsp gochujang

2 tsp brown sugar

1 tsp sesame oil

Instructions

1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, soy sauce, brown sugar, sesame oil, and salt. Marinate for at least one hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins until browned and cooked through. Flip halfway through.

3. Serve with a plate of rice, kimchi, and a side of vegetable.

The post Air Fryer Gochujang Chicken first appeared on Herman at Home.

Why You’ll Love This

The chicken comes out charred and perfectly cooked with minimal work! This is an easy recipe that you can make anytime, especially on weekdays.

Ingredients

• Chicken thighs – I like boneless, skinless because it is easier to eat without having to take out the bone
• Garlic – lots of it for all that aroma!
• Lemongrass – I used frozen per-chopped lemongrass to save on time but you can definitely use fresh. Make sure you remove the outer layers and mince it finely
• Fish sauce – a staple in Vietnamese cooking
• Soy sauce – important ingredient for all of that umami flavor
• Dark soy sauce – this sauce is thicker and richer than regular soy sauce and is amazing to use as a marinade
• Brown sugar – to add a touch of sweetness to the marinade
• Lime juice – to add a bit of acid to balance the savory and sweetness

How to Make Vietnamese Lemongrass Chicken (in the Air Fryer)

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.
3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

Tips

Prep and marinate the chicken the night before or the day of before your meal. Makes it so easy to pop it in the air fryer and cook then eat! Don’t forget the Nuoc Cham (Vietnamese Fish Sauce) dipping sauce with this chicken (included in the recipe card below).

Storage

Store in an airtight container in the fridge for up to 3 days

Air Fryer Lemongrass Chicken

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Serves: 2 Prep Time: 1 Hour Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 13 voted )

Ingredients

Lemongrass Chicken

1.5 lbs boneless, skinless chicken thighs

6 cloves garlic

3 Tbsp minced lemongrass

4 Tbsp fish sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

2 Tbsp brown sugar

1 lime, juiced

Dipping sauce (Nước chấm)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix well to combine and marinate at least 1 hour or overnight preferred.

2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins, flipping halfway, until browned and cooked through.

3. Remove chicken from air fryer and cut into thin slices. Serve with rice, Nuoc Cham dipping sauce, salad, and top with a fried egg.

The post Vietnamese Lemongrass Chicken (cooked in the Air Fryer!) first appeared on Herman at Home.

The Vietnamese Pork Chop is often served alongside a plate of steamed jasmine rice, fresh herbs such as cilantro and mint, and pickled vegetables like carrots and daikon radish. My recipe also includes the classic dipping sauce “Nuoc Cham” made with fish sauce, water, sugar, lime juice, garlic, and chili garlic sauce.

Why you’ll love this recipe

Vietnamese pork chop is flavorful, juicy, and so easy to make with this recipe. You can easily marinate it for a few hours or overnight then pop it in the air fryer for an easy meal!

Ingredients

For the pork chops:

• Pork chops – Using bone-in pork chops adds more flavor and tenderness to the dish. The bone helps to insulate the meat during cooking, resulting in a juicier and more succulent chop.
• Fish sauce – Adds a unique depth of umami flavor, imparting a salty and slightly fishy taste that enhances the overall savoriness of the dish without overpowering it.
• Dark soy sauce – Provides a rich color and a slightly sweeter, more intense flavor than light soy sauce.
• Light soy sauce – Lighter in color and saltier than dark soy sauce, it contributes to the dish’s overall saltiness and umami flavor without making it too dark.
• Honey – A touch of natural sweetness to help balance the savory and umami flavors.
• Sugar – Works in partnership to the honey to balance all of the savory and umami flavors.
• Lime juice – A bit of acid here to create a blend of complex flavors.
• Garlic – Adds pungent, aromatic flavors to the dish.
• Onion powder – Provides a subtle sweetness and onion flavor without being too overpowering.
• Oyster sauce – A great sauce to infuse more umami and rich layer of flavor to the dish.

For the dipping sauce:

• Fish sauce – The key ingredient for the dipping sauce and full of umami!
• Water – Helps to dilute the fish sauce and rest of the ingredients.
• Sugar – Adds sweetness to the savory and umami flavor.
• Lime juice – Adds brightness and acid to balance the other flavors.
• Rice wine vinegar – Compliments the lime juice for added brightness and acid.
• Thai chili – The chili brings some heat to the dipping sauce but only a little is needed here
• Garlic – Brings an aroma unlike anything else.
• Chili garlic sauce – Rounds out the dipping sauce with a bit of spicy.

How to make Vietnamese Pork Chop

1. Prepare pork chop by tenderizing meat with back of knife (blunt side of knife)
2. Cut slits on sides of the pork chop to prevent curling when cooking
3. Add all marinade ingredients and pork chops into bowl and marinade overnight
4. Preheat air fryer for a few mins. Add pork in and air fry at 400F for 10-12 minutes depending on thickness (10 mins for thinner and 12 mins for thicker)
5. Flip pork and cook for another 4-6 minutes, depending on thickness, until charred
6. To plate, add rice, pork chop, veggies on side, and fried egg on top. Enjoy!

Tips

• Tenderize the pork chop with blunt side (back side) of the knife and use scissors to cut slits on the edges of the pork chop to prevent it from curling
• Preheat the air fryer for a few mins before putting in the pork chops so it cooks evenly and has a beautiful char.

Storage

Store in an air-tight container in the fridge up to 3 days

Air Fryer Vietnamese Pork Chop

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Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

Pork Chop & Marinade

4-5 medium pork chops (1 inch thick) or 2 large pork chops (1.5 inch thick)

3 Tbsp fish sauce

1 Tbsp dark soy sauce

2 Tbsp light soy sauce

1.5 Tbsp honey

1.5 Tbsp sugar

2 Tbsp lime juice

4 cloves garlic, minced

2 tsp onion powder

1 Tbsp oyster sauce

Dipping sauce (Nuoc Cham)

1/4 cup fish sauce

1/3 cup water

3 Tbsp sugar

2 Tbsp lime juice

2 tsp rice wine vinegar

1 small Thai chili

1 clove garlic

1 tsp chili garlic sauce

Instructions

1. Prepare pork chop by tenderizing meat with back of knife (blunt side of knife)
2. Cut slits on sides of the pork chop to prevent curling when cooking
3. Add all marinade ingredients and pork chops into bowl and marinade overnight
4. Preheat air fryer for a few mins. Add pork in and air fry at 400F for 10-12 minutes depending on thickness (10 mins for thinner and 12 mins for thicker)
5. Flip pork and cook for another 4-6 minutes, depending on thickness, until charred
6. To plate, add rice, pork chop, veggies on side, and fried egg on top. Enjoy!

The post Air Fryer Vietnamese Pork Chop first appeared on Herman at Home.

Skip the takeout and make this easy and delicious chili crisp shrimp in the air fryer! The shrimp is battered and cooked in the air fryer first then tossed in a soy chili crisp sauce that is truly irresistible. I love making this recipe because the air fryer does most of the job and it can all be done in less than 30 mins, which makes it perfect for any weeknight meal after a long day.

What is Chili Crisp

Chili crisp is a spicy condiment made from chili peppers, oil, and various aromatics like garlic, shallots, and spices. It’s often used in Asian cuisine to add heat, flavor, and texture to dishes like noodles, rice, dumplings, and stir-frys.

Why you’ll love this recipe

Cooking the battered shrimp in an air fryer gives the shrimp a crispy texture without all that oil from deep frying. This is also a great meal to make for yourself or the family on a weeknight when you want something simple without having to leave the house.

Ingredients

• Shrimp – battering the shrimp and air frying gives you that crispy texture still without all the oil from deep frying!
• Baking soda – a little baking soda helps tenderize the shrimp
• Garlic powder – I like to use powder in this case so it gets evenly coated throughout the shrimp
• Corn starch – creates the batter and the crispy exterior for later
• Chili crisp – the main flavor in this dish and packs so much flavor in one condiment!
• Soy sauce – umami and savory addition to the sauce
• Sriracha sauce – who doesn’t like a little more spice?
• Sugar – a bit of sweetness to balance the spicy and savory
• Red bell pepper – adds crunch to the shrimp
• Shallot – gives the dish extra onion flavor
• Green onion – a bit of green to garnish on top

How to make Air Fryer Chili Crisp Shrimp

1. Add shrimp, baking soda, salt, garlic powder, and cornstarch to a bowl and mix to combine.
2. Preheat air fryer for a few mins. Lightly spray shrimp with oil to coat all over and spray the air fryer basket to prevent sticking. Add shrimp to the air fryer in an even layer making sure not to overcrowd. Cook at 400F for 8-10 mins, flipping halfway through.
3. While shrimp is cooking, mix chili crisp, soy sauce, sriracha sauce, and sugar until combined. Set aside.
4. When shrimp is done cooking, remove from air fryer.
5. In a pan, heat 1 Tbsp oil, then add red bell peppers and shallots until softened, about 2-3 mins. Add shrimp to pan and the sauce mixture to coat all over. Toss the shrimp with the sauce until well combined, about 1 min. Turn off heat and transfer to plate.

Tips

1. Adding baking soda to the shrimp improves the texture and juiciness of the shrimp, don’t skip this step!
2. Make sure to spray the air fryer basket and shrimp with oil to ensure it doesn’t stick and the batter stays intact

Storage

Store in the fridge in an air-tight container up to 2 days.

Air Fryer Chili Crisp Shrimp

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Serves: 2 Prep Time: 15 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound large shrimp, peeled and de-veined

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

2 Tbsp corn starch

2 1/2 Tbsp chili crisp

2 1/2 Tbsp soy sauce

2 tsp sriracha sauce

1 tsp granulated sugar

1 red bell pepper, cut into 1-inch squares

1 shallot, minced

1 stalk green onion, minced (as garnish)

Instructions

1. Add shrimp, baking soda, salt, garlic powder, and cornstarch to a bowl and mix to combine.

2. Preheat air fryer for a few mins. Lightly spray shrimp with oil to coat all over and spray the air fryer basket to prevent sticking. Add shrimp to the air fryer in an even layer making sure not to overcrowd. Cook at 400F for 8-10 mins, flipping halfway through.

3. While shrimp is cooking, mix chili crisp, soy sauce, sriracha sauce, and sugar until combined. Set aside.

4. When shrimp is done cooking, remove from air fryer.

5. In a pan, heat 1 Tbsp oil, then add red bell peppers and shallots until softened, about 2-3 mins. Add shrimp to pan and the sauce mixture to coat all over. Toss the shrimp with the sauce until well combined, about 1 min. Turn off heat and transfer to plate.

The post Air Fryer Chili Crisp Shrimp first appeared on Herman at Home.

Why you’ll love this recipe

This recipe is a crowd pleaser because it is so flavorful and the chicken wings are cooked to perfection! Is so easy to make because you just need to marinade the chicken wings and pop it in the air fryer. Besides the marinating time, this recipe should take less than 30 minutes to make. You can also use the marinade then cook it in the oven or BBQ – regardless, the result will be delicious.

Ingredients

• Chicken wings – party wings are flavorful and tender so it is the perfect protein for this recipe
• Salt and black pepper – a bit of these on the chicken wings is all that is needed
• Onion powder – adds extra depth to the chicken wings
• Soy sauce – umami flavor and key to the marinade
• Rice wine vinegar – a little bit of acid from the vinegar helps balance all of the components in the recipe
• Honey – a touch of sweetness for the marinade
• Hoisin sauce – if you haven’t used this before, it is basically a Chinese BBQ sauce. This has so much flavor with a bit of smokiness and sweetness that really elevates the marinade
• Garlic – for that extra aroma and flavor
• Rosemary – for that earthy flavor. I like using fresh rosemary here instead of dried.

How to make Air Fryer Soy Rosemary Chicken Wings

1. In a large bowl, add chicken wings and drums, salt, pepper, onion powder, soy sauce, rice wine vinegar, honey, hoisin sauce, garlic, and rosemary and mix well. Marinade for at least 4 hours or overnight preferred.
2. Preheat air fryer for a few mins then adjust the temperature to 380F. Spray the air fryer basket with oil then add chicken wings and drums to the basket. Ensure chicken is in an even layer without overcrowding. Cook for 9-11 mins, flipping halfway.
3. Transfer chicken wings to a plate and let rest for a few mins before serving.

Tips

1. Make sure to marinade the chicken wings for at least 4 hours, overnight preferred, so the chicken wings absorb all of the flavors
2. When cooking in the air fryer, spray the basket with oil before putting chicken wings in to prevent sticking
3. Make sure not to overcrowd the chicken wings so the chicken wings can cook evenly and achieve that beautiful char!

Storage

Store the chicken wings in an airtight container and put in the fridge for 2-3 days. To reheat, heat in an oven or toaster oven at 350F for 3-5 mins.

Air Fryer Soy Rosemary Chicken Wings

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Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

Ingredients

2 pounds chicken wings and drums

1 tsp salt

1/2 tsp freshly ground black pepper

1 Tbsp onion powder

1/3 cup soy sauce

3 Tbsp rice wine vinegar

3 Tbsp honey

1 Tbsp hoisin sauce

4 cloves garlic, minced

2 Tbsp rosemary, chopped finely (about 2 sprigs)

Instructions

1. In a large bowl, add chicken wings and drums, salt, pepper, onion powder, soy sauce, rice wine vinegar, honey, hoisin sauce, garlic, and rosemary and mix well. Marinade for at least 4 hours or overnight preferred.
2. Preheat air fryer for a few mins then adjust the temperature to 380F. Spray the air fryer basket with oil then add chicken wings and drums to the basket. Ensure chicken is in an even layer without overcrowding. Cook for 9-11 mins, flipping halfway.
3. Transfer chicken wings to a plate and let rest for a few mins before serving.

The post Air Fryer Soy Rosemary Chicken Wings first appeared on Herman at Home.