What is Mochi?

Mochi is a traditional Japanese treat made from glutinous rice flour, known for its signature chewy and slightly stretchy texture. It’s often stuffed with sweet or savory fillings, like the red bean paste used here. These mochi balls are a fusion twist, using an air fryer for a crispy exterior while keeping the signature soft, chewy bite on the inside.

Why You’ll Love This Recipe

• Easy to Make: No special equipment is needed other than an air fryer, and the steps are super straightforward!
• Incredible Texture: These mochi balls are crispy on the outside, soft and chewy on the inside, with a smooth red bean filling that melts in your mouth.
• Unique Flavor: The nutty sesame seeds complement the subtly sweet red bean paste, making it a flavor combo that’s both exciting and comforting.
• Versatile Treat: Perfect as a snack, dessert, or even to share at gatherings. They’re handheld and great on the go!
• Healthier Alternative: Air frying gives you that perfect golden exterior with far less oil than deep frying.

Ingredients

• Water: Used to dissolve the sugar and hydrate the glutinous rice flour for the dough, keeping it soft and pliable.
• Sugar: Adds a hint of sweetness to the dough and helps with structure.
• Glutinous Rice Flour: The star ingredient! Glutinous rice flour creates the chewy, stretchy texture mochi is famous for.
• Red Bean Paste: A sweet and smooth paste made from adzuki beans. It’s the perfect filling to balance the nutty sesame coating.
• Sesame Seeds: These add a wonderful nutty crunch and golden exterior when air-fried.
• Vegetable Oil: Used to brush the mochi balls before air frying, ensuring they turn golden and crispy.

How to Make Air Fryer Red Bean Mochi Balls

Make the Dough:

In a pan over medium heat, add the water and sugar. Stir until the sugar is completely dissolved.

In a large bowl, combine 3/4 cup glutinous rice flour with the sugar water and mix until a dough forms. Add 1 teaspoon of vegetable oil and knead the dough until smooth and pliable.

Shape and Fill the Mochi Balls:

Divide the dough into 8 equal pieces and roll each into a sphere.

Flatten one piece of dough in your palm, place about 1/2 to 1 ounce of red bean paste in the center, and carefully pinch the edges together to seal. Roll into a smooth ball, ensuring no filling is visible.

Coat in Sesame Seeds:

Rinse sesame seeds using a fine mesh strainer to make them slightly damp (not wet). Pat with a paper towel to remove excess water.

Roll each mochi ball in the sesame seeds, pressing gently to coat evenly.

Air Fry the Mochi Balls:

Place the sesame-coated mochi balls in the air fryer, ensuring at least 1 inch of space between them.

Brush each ball lightly with vegetable oil.

Air fry at 200°F for 12-14 minutes, then increase the temperature to 350°F and cook for another 5-7 minutes, or until the balls are golden and crispy.

Serve:

Enjoy these mochi balls immediately while they’re warm and crispy on the outside!

Storage

These mochi balls are best eaten fresh, as the texture will change over time. If you must store them, place in an airtight container for up to one day and reheat in the air fryer briefly.

Tips

• Avoid Overfilling the Mochi: Too much red bean paste can make it difficult to seal the dough and cause it to break during cooking.
• Keep Sesame Seeds Damp: Lightly wet sesame seeds help them stick to the mochi dough evenly without falling off.
• Work Quickly with the Dough: Glutinous rice dough can dry out fast, so keep unused portions covered with a damp cloth as you work.

Air Fryer Red Bean Mochi Balls

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Serves: 4 Prep Time: 25 Mins Cooking Time: 20 Mins 20 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

1/2 cup water

1/4 cup sugar

3/4 cup and

1/2 cup glutinous rice flour, divided

8 oz. red bean paste

1/3 cup sesame seeds

1/4 cup vegetable oil

Instructions

1. In a pan over medium heat, add water and sugar and stir until dissolved.
2. In a large bowl, add 3/4 cup glutinous rice flour and sugar water and mix until forms a dough. Add 1 tsp of oil and knead the dough until comes together in a smooth dough ball.
3. Divide dough into 8 pieces and roll into spheres. Flatten the dough then add about 1/2-1 oz. red bean filling inside, pinch the edges together and roll into sphere until round and filling is inside. Add sesame seed to a fine mesh strainer and run water through to wet each sesame seed. Transfer to a plate with paper towel. Sesame seed should be moist but not wet. Roll ball in sesame seeds and coat evenly.
4. Add balls to air fryer with 1 inch space in between and brush with oil all over. Air fry for 12-14 mins at 200F then 5-7 mins at 350F until golden brown. Enjoy immediately!

The post Air Fryer Red Bean Mochi Balls – Soft and Chewy! first appeared on Herman at Home.

What is a Soy Salmon Coconut Rice Bowl?

This recipe is a perfect harmony of flavors—savory, sweet, and a little spicy—featuring marinated salmon cubes cooked to perfection in an air fryer and paired with rich, fragrant coconut rice. Topped with avocado and a spicy mayo drizzle, this bowl is a complete meal that’s both indulgent and balanced.

Why You’ll Love This Recipe

• Easy and Quick: Perfect for busy nights, it’s ready in about 30 minutes with minimal effort.
• Incredible Flavor: Juicy salmon, creamy coconut rice, and a hint of spice from the sriracha mayo make each bite irresistible.
• Healthy and Satisfying: Loaded with protein, healthy fats, and carbs for a well-rounded meal.
• Air Fryer Friendly: Cooking the salmon in the air fryer keeps it tender, crispy, and less oily.
• Customizable: Swap out toppings like avocado, jalapeños, or even add veggies like steamed broccoli or edamame.

Ingredients

For the Coconut Rice:

• Jasmine Rice: This fragrant rice is the perfect base for absorbing the rich coconut milk flavors.
• Coconut Milk: Adds a creamy, slightly sweet richness to the rice that pairs beautifully with the salmon.
• Water: Helps balance the coconut milk for perfectly fluffy rice.
• Sugar: A touch of sweetness that enhances the coconut flavor.
• Salt: Brings out the natural flavors of the rice and coconut milk.
• Toasted Shredded Coconut: Optional garnish for extra texture and a nutty finish.

For the Soy Salmon:

• Salmon: Use fresh or thawed salmon cubes for juicy, tender bites of protein.
• Salt: Seasoning to highlight the salmon’s natural flavor.
• Smoked Paprika: Adds a subtle smoky depth to the salmon.
• Garlic and Ginger: Fresh aromatics that bring warmth and complexity to the marinade.
• Soy Sauce: A salty, umami-rich base for the marinade.
• Brown Sugar: Balances the saltiness of soy sauce with a hint of sweetness.
• Sriracha Sauce: Adds just the right amount of heat to spice things up.
• Jalapeño: Optional for those who love an extra spicy kick.

For the Spicy Mayo Sauce:

• Kewpie Mayo: Creamy, tangy, and slightly sweet, this Japanese mayo is perfect for the sauce.
• Lime Juice: Adds brightness to balance out the richness of the mayo.
• Sriracha Sauce: More heat for that spicy mayo kick.

How to Make Soy Salmon Coconut Rice Bowl

Make the Coconut Rice

Rinse 2 cups of jasmine rice thoroughly until the water runs clear. Drain well. In a rice cooker, combine the rinsed rice, 1 cup of coconut milk, 1 cup of water, 1 tablespoon of sugar, and a pinch of salt. Turn on the rice cooker to the normal setting and let it cook until the rice is fluffy and fragrant.

Cook the Soy Salmon

Cut 1 pound of salmon into 1-inch cubes and place in a bowl. Add 1/2 teaspoon of salt, 1/2 teaspoon smoked paprika, 3 cloves of minced garlic, 2 teaspoons of minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 1-2 teaspoons of sriracha. Mix well to coat. Let the salmon marinate for 10 minutes.

Add the salmon cubes to an air fryer and cook at 400°F for 8-10 minutes, shaking halfway through, until tender and cooked through.

Make the Spicy Mayo Sauce

In a small bowl, mix 1/4 cup of kewpie mayo, 1-2 teaspoons of lime juice, and 1-2 teaspoons of sriracha. Adjust the sriracha for your desired level of heat.

Assemble the Bowl

Add a scoop of coconut rice to a bowl and garnish with toasted shredded coconut if desired. Top with the cooked salmon cubes and sliced avocado. Drizzle generously with the spicy mayo sauce and garnish with jalapeño slices if you like an extra kick.

Storage

This dish is best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Tips

• Marinate for Flavor: Even just 10 minutes of marinating the salmon will make a huge difference in flavor. If you have time, marinate for up to 30 minutes.
• Perfect Rice Texture: Rinse the rice thoroughly to prevent it from being too sticky and ensure light, fluffy coconut rice.
• Air Fryer Tip: Avoid overcrowding the salmon in the air fryer. Cook in batches if needed to ensure even crisping.

Soy Salmon Coconut Rice Bowl

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Serves: 2 Prep Time: 20 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Coconut Rice

• 2 cups jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 Tbsp sugar
• Pinch of salt
• Toasted shredded coconut (garnish)

Soy Salmon

• 1 pound fresh or thawed frozen salmon, cut into 1-inch cubes
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 3 cloves garlic, minced
• 2 tsp ginger, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 1-2 tsp sriracha sauce
• 1 avocado, sliced

Spicy Mayo Sauce

• 1/4 cup kewpie mayo
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Add jasmine rice to a rice cooker, rinse thoroughly until water runs clear, and drain excess water. Add coconut milk, water, sugar, and salt then turn on the rice cooker using the normal cook setting until the rice is done and fluffy.
2. In a bowl, add salmon cubes, salt, paprika, garlic, ginger, soy sauce, brown sugar, and sriracha sauce and mix well. Let marinate for 10 minutes. Add salmon cubes to an air fryer and cook at 400F for 8-10 mins until cooked through and tender.
3. To assemble, add coconut rice to a bowl, garnish with optional toasted shredded coconut, then add salmon cubes and sliced avocado. Drizzle with a spicy mayo sauce.

The post Soy Salmon Coconut Rice Bowl first appeared on Herman at Home.

What is Crispy Pork Belly?

Crispy pork belly is a beloved dish in many Asian cuisines, known for its iconic crackling skin and juicy, savory meat. Traditionally roasted or deep-fried, this version uses the air fryer to achieve the same crispy texture while keeping things easy and less greasy. It’s the perfect balance of rich flavor and irresistible crunch.

Why You’ll Love This Recipe

• Perfect crispy skin: The air fryer delivers beautifully bubbly and golden crackling every time.
• Easy to make: No deep frying or complicated steps—just season, air fry, and enjoy.
• Full of flavor: Chinese five-spice, garlic powder, and shaoxing wine create a savory, aromatic bite.
• Healthier option: Less oil means you can indulge without the guilt.
• Versatile and crowd-pleasing: Serve it as an appetizer, a main dish with rice, or alongside your favorite dipping sauces.

Ingredients

For the Pork Belly:

• Pork Belly: A rich and flavorful cut of meat with layers of fat that become tender and crispy when cooked.
• Salt: Seasons the pork and helps draw moisture from the skin for that perfect crunch.
• White Pepper: Adds subtle heat and earthy flavor to balance the richness of the pork.
• Chinese Five-Spice Powder: A warming blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel for depth of flavor.
• Garlic Powder: Provides a savory kick to the spice mix.
• Shaoxing Wine: Adds a slightly sweet, aromatic flavor to enhance the pork.
• White Vinegar: Helps dry out the pork skin, creating that signature crispy texture.
• Oil: Brushed on the skin to encourage even browning and crispiness.
• Kosher Salt: Forms a salt crust on the pork belly to draw out excess moisture for bubbly crackling.

For the Vietnamese Dipping Sauce (Nuoc Cham):

• Fish Sauce: The salty, umami base for the Vietnamese dipping sauce (nuoc cham).
• Water: Balances the flavors in the dipping sauce.
• Sugar: Adds a touch of sweetness to complement the salty and tangy elements.
• Lime Juice: Brightens the dipping sauce with a pop of acidity.
• Rice Wine Vinegar: Enhances the tanginess of the nuoc cham.
• Thai Chili: Adds a kick of heat to the dipping sauce.
• Garlic: Infuses the nuoc cham with a fragrant, savory note.

For the Spicy Hoisin Sauce:

• Hoisin Sauce: A sweet and savory base for the spicy hoisin sauce.
• Sriracha Sauce: Adds bold heat to balance the sweetness of the hoisin.

How to Make Air Fryer Crispy Pork Belly

Step 1: Prepare the Pork Belly

Rinse the pork belly and pat it dry with paper towels.

Make shallow diagonal cuts on the skin, then rotate and repeat to form a crisscross pattern. Do the same on the meat side, being careful not to cut all the way through.

Step 2: Season the Pork

Mix salt, white pepper, Chinese five-spice powder, and garlic powder. Brush shaoxing wine over the meat side of the pork, then rub the spice mix into the meat.

Lightly brush the pork skin with white vinegar.

Step 3: Air Fry the Pork Belly

Preheat the air fryer to 225°F for 5 minutes.

Place the pork belly on two layers of aluminum foil, folding the edges tightly to create a “boat” around the meat. Evenly layer kosher salt on the skin side.

Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat.

Step 4: Crisp the Skin

Remove the salt crust from the skin and brush it lightly with oil.

Increase the air fryer temperature to 400°F and cook for another 30–35 minutes, until the skin is golden, bubbly, and crispy.

Step 5: Let It Rest and Serve

Allow the pork belly to rest for 5–10 minutes, then slice it into bite-sized pieces.

Serve with Vietnamese dipping sauce (nuoc cham) or spicy hoisin sauce.

Storage

Store leftover crispy pork belly in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to restore its crispiness.

Tips

• Dry the pork skin thoroughly: The drier the skin, the crispier it will get—pat it down well before cooking.
• Don’t skip the salt crust: It’s essential for drawing moisture out of the skin, which leads to the perfect bubbly crackling.
• Rest before slicing: Letting the pork belly rest helps the juices redistribute and ensures tender meat.

Air Fryer Crispy Pork Belly

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Serves: 2-3 Prep Time: 15 Mins Cooking Time: 1 Hour 10 Mins 1 Hour 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

Main Ingredients:

• 2 lb pork belly
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1 Tbsp shaoxing wine
• 1 Tbsp white vinegar
• 1 Tbsp oil
• 1/3 cup kosher salt

Vietnamese 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

Spicy Hoisin Sauce:

• 3 Tbsp
• 2-3 tsp sriracha sauce

Instructions

1. Rinse the pork belly and pat it dry with paper towels. Make shallow diagonal cuts on the skin side then rotate the meat at a slight angle and make shallow diagonal cuts again (to look like criss cross). Repeat the same cuts on the meat side. Be careful not to pierce through the meat.
2. Mix salt, white pepper, Chinese five-spice powder, garlic powder. Add shaoxing wine on the meat side of the pork belly then rub the spice mix all over. On the skin side, lightly brush with vinegar.
3. Preheat your air fryer to 225F for 5 minutes. Place pork belly on two layers of aluminum foil then fold edges to wrap pork belly tightly on all corners, like a tight boat. Add salt on top of the pork belly skin side up evenly to create a layer of salt. Place the pork belly skin-side up in the air fryer basket. Cook at 225°F for 35 minutes. Check halfway through and drain any excess fat if needed.
4. Scrap salt off from the pork belly skin then brush with some neutral oil. Increase the temperature to 400°F and cook for an additional 30-35 minutes until the skin is golden, bubbly, and crispy.
5. Remove the pork belly from the air fryer and let it rest for 5-10 minutes. Slice into bite-sized pieces and serve with your favorite dipping sauces or rice.

The post Air Fryer Crispy Pork Belly – Very Crispy and Juicy! first appeared on Herman at Home.

What is Coconut Shrimp?

Coconut shrimp is a popular dish where juicy shrimp are coated with shredded coconut and breadcrumbs, then fried (or in this case, air fried!) until crispy. The coconut adds a tropical, slightly sweet flavor that perfectly complements the savory shrimp. It’s commonly served with a tangy or spicy dipping sauce for a burst of flavor.

Why You’ll Love This Recipe

• Crispy and delicious: The panko and coconut create the ultimate crunchy coating without deep frying.
• Quick and easy: Ready in under 30 minutes, thanks to the air fryer!
• Healthier option: Using the air fryer reduces oil while still delivering that crispy texture.
• Perfect flavor balance: The savory shrimp, nutty coconut, and spicy mayo make every bite irresistible.
• Impressive yet simple: Looks fancy but is super easy to make for any occasion.

Ingredients

For the Coconut Shrimp:

• Large Shrimp: Peeled, deveined, and tails on for easy eating and a beautiful presentation.
• All-Purpose Flour: Helps the coating stick to the shrimp.
• Eggs: Acts as a binder to help the coconut-panko mixture adhere evenly.
• Panko Breadcrumbs: Adds extra crunch compared to regular breadcrumbs.
• Shredded Coconut: Provides a nutty, slightly sweet flavor and golden crispiness. Use unsweetened for a balanced flavor or sweetened for a touch of sweetness.
• Smoked Paprika: Adds a subtle smoky flavor to the coating.
• Garlic Powder: Brings an extra layer of savory depth to the shrimp.
• Salt: Enhances the overall flavor of the shrimp and coating.
• Black Pepper: Adds a hint of sharpness to balance the coconut.
• Avocado Oil Spray: Helps the shrimp crisp up evenly in the air fryer without excess oil. You can use any oil you have if you don’t have Avocado Oil.

For the Spicy Mayo Dipping Sauce:

• Kewpie Mayo: A creamy Japanese mayonnaise that makes the dipping sauce extra rich.
• Thai Sweet Chili Sauce: Provides a sweet and tangy base with a little spice.
• Lime Juice: Adds brightness and a bit of acidity to balance the creamy sauce.
• Sriracha Sauce: Gives the dipping sauce its signature kick of heat.

How to Make Air Fryer Coconut Shrimp

Step 1: Prepare the Coating

Place the flour in a shallow bowl. In a second bowl, beat the eggs. In a third bowl, mix panko breadcrumbs, shredded coconut, smoked paprika, garlic powder, salt, and black pepper.

Step 2: Coat the Shrimp

Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it’s fully coated, then press into the coconut-panko mixture until evenly covered.

Step 3: Air Fry the Shrimp

Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with avocado oil spray. Arrange the shrimp in a single layer, ensuring they aren’t touching. Lightly spray the tops with oil.

Cook for 7–9 minutes, flipping halfway through, until golden brown and crispy.

Step 4: Make the Dipping Sauce

While the shrimp is cooking, mix the kewpie mayo, Thai sweet chili sauce, lime juice, and sriracha sauce in a small bowl. Adjust the spice level to your preference.

Step 5: Serve and Enjoy

Serve the hot, crispy coconut shrimp with the spicy mayo dipping sauce on the side.

Storage

These shrimp are best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the air fryer for a few minutes to restore crispiness.

Tips

• Don’t overcrowd the air fryer: Cook in batches to ensure the shrimp cook evenly and stay crispy.
• Use unsweetened coconut: For a more balanced flavor, opt for unsweetened shredded coconut. If you prefer a sweeter touch, sweetened coconut works great too.
• Reheat for crunch: If reheating, use the air fryer or oven to bring back that crispy texture – microwaving will make them soft.

Air Fyrer Coconut Shrimp

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Serves: 2 Prep Time: 40 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Main Ingredients:

• 1 lb large shrimp (peeled, deveined, tails on)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded coconut (unsweetened preferred, but sweetened works for a sweeter touch)
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• Freshly cracked black pepper
• Avocado oil spray

Spicy Mayo Dipping Sauce:

• 1/4 cup kewpie mayo
• 2 Tbsp Thai sweet chili sauce
• 1-2 tsp lime juice
• 1-2 tsp sriracha sauce

Instructions

1. Place the flour in a shallow bowl. Beat the eggs in another shallow bowl. In a third bowl, combine panko breadcrumbs, shredded coconut, paprika, garlic powder, salt, and black pepper.
2. Pat the shrimp dry with a paper towel. Dredge each shrimp in flour, shaking off the excess. Dip the shrimp into the beaten eggs, ensuring it’s fully coated. Press the shrimp into the coconut-panko mixture, coating evenly.
3. Preheat the air fryer to 375°F (190°C) for a few minutes. Lightly spray the air fryer basket with cooking spray. Arrange the shrimp in a single layer, ensuring they don't touch and aren't overcrowded (you may need to cook in batches). Spray the tops of the shrimp lightly with cooking spray.
4. Cook for 7-9 minutes, flipping halfway through, until the shrimp are golden brown and cooked through.
5. While shrimp is cooking, mix ingredients for the spicy mayo sauce in a small bowl.
6. Serve the crispy coconut shrimp hot with the dipping sauce on the side.

The post Air Fryer Coconut Shrimp 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.

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: 4.3/5

( 28 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.

Why you’ll love this recipe

Portobello mushrooms are not only tasty but also packed with several beneficial nutrients, making them a healthy addition to your diet. These mushrooms are low in calories and rich in B vitamins, minerals, and dietary fiber. This is a great way to add more vegetable in your diet, especially if you don’t want to compromise on flavor!

Ingredients

• Portobello mushrooms – Large portobello mushrooms is great to use here so the stuffing can fit inside
• Olive oil – To cook with the Italian sausage and provides more depth of flavor
• Italian sausages – Feel free to omit if you want this dish to be vegetarian! Make sure to remove the casing as it will be tough.
• Garlic – Adds fragrance and aroma to the filling
• Roma tomatoes – Blends well with the Italian sausage and cream cheese
• Spinach – This recipes all for frozen chopped spinach but feel free to use fresh and chop yourself
• Salt, to taste
• Pepper, to taste
• Cream cheese – The primary binding agent for the filling
• Parmesan cheese – More cheesy flavor that packs a punch. Make sure to use freshly grated here.
• Mozzarella cheese – Who doesn’t love cheese? Feel free to omit if you want to keep it to just the cream cheese and parmesan!
• Panko breadcrumbs – Top the filling with crispy breadcrumbs, which come out beautiful and golden brown
• Butter – Melted and added to the breadcrumbs to ensure it is golden brown

How to Make Creamy Stuffed Portobello Mushrooms

1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

Storage

Store in an air-tighter container in the fridge for up to 3 days.

Creamy Stuffed Portobello Mushrooms

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

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

Ingredients

4 large portobello mushrooms

1 Tbsp olive oil

2 Italian sausages, casing removed

3 garlic cloves, minced

1 roma tomatoes, diced

1 cup frozen chopped spinach

Salt, to taste

Pepper, to taste

6 oz. cream cheese, softened

4 Tbsp freshly grated parmesan cheese

1 cup shredded mozzarella cheese

1/2 cup panko breadcrumbs

2 Tbsp butter, melted

Instructions

1. Gently wash mushrooms and remove the stems. Use a spoon to scrape out the gills inside the mushroom caps and keep stems.
2. In a pan over medium heat, sauté italian sausage with olive oil until browned and cooked through, about 4-5 mins. Remove from pan, drain oil, and set aside.
3. In the same pan, add garlic, tomatoes, spinach, chopped mushroom stems and saute for 3-4 mins. Add back sausage and cook for 1-2 mins until well incorporated. Add salt and pepper to taste.
4. Preheat air fryer at 350F. Mix cream cheese, sautéed vegetables, and sausage and stir to combine. Distribute mixture over the mushroom caps and top with parmesan cheese and mozzarella cheese. Mix melted butter and breadcrumbs together and add on top of mushrooms. Air fry stuffed mushrooms for 15-17 mins.

The post Creamy Stuffed Portobello Mushrooms 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 Bang Bang Sauce?

Bang Bang sauce is a creamy, slightly spicy sauce typically made from mayonnaise, sweet chili sauce, and a bit of sriracha. It is the perfect dip to serve with any vegetable, especially these crispy cauliflowers!

Why you’ll love this recipe

I’ll give you five reasons why you’ll love this recipe:

1. Crispy Texture – The cauliflower is coated in a crispy batter and then baked or fried until golden brown. This creates a satisfying crunch with every bite, similar to fried chicken.
2. Flavorful Sauce – The “bang bang” sauce, typically made with a combination of mayonnaise, sweet chili sauce, and sriracha, adds a burst of flavor to the cauliflower. It’s creamy, tangy, and slightly spicy, creating a perfect balance of sweet and heat.
3. Versatility – Bang Bang Cauliflower can be enjoyed as a snack, appetizer, or even a main dish. It’s versatile enough to be served on its own, with rice, or as a topping for salads or tacos.
4. Health Benefits –  Cauliflower is a nutritious vegetable, packed with vitamins, minerals, and fiber. By using cauliflower instead of meat, Bang Bang Cauliflower offers a lighter, healthier alternative without sacrificing flavor.
5. Crowd Pleaser – Whether you’re serving it at a party, family dinner, or just for yourself, Bang Bang Cauliflower is sure to be a hit. Its crispy exterior, flavorful sauce, and addictive taste appeal to a wide range of palates, making it a crowd-pleasing dish.

Ingredients

• Main Ingredients
  • Cauliflower – This is the star of the dish, offering a mild and slightly sweet flavor that pairs well with the crispy coating and tangy sauce. It also has a great texture that holds up well to air frying.
  • All-Purpose Flour and Milk – The flour and milk create a batter that helps adhere the seasoning and breadcrumbs to the cauliflower florets, ensuring a crispy and flavorful coating.
  • Garlic Powder, Smoked Paprika, Cayenne Powder – These spices add a delicious combination of savory, smoky, and spicy flavors to the cauliflower, elevating its taste profile and providing a depth of flavor.
  • Salt and Pepper – Seasoning with salt and pepper enhances the overall taste of the cauliflower, bringing out its natural flavors and balancing the spices.
  • Panko Bread Crumbs – Create a crunchy and crispy coating when air-fried, adding texture and depth to the dish.
  • Oil – Using spray oil helps to evenly coat the cauliflower florets before air frying, ensuring they become golden brown and crispy.
• Bang Bang Sauce
  • Kewpie Mayo – Japanese-style mayonnaise that is creamier and slightly sweeter than traditional mayo. Its rich and velvety texture serves as the base of the sauce, providing a smooth and indulgent texture.
  • Sweet Chili Sauce – Adds sweetness, tanginess, and a mild heat to the sauce. It contributes depth of flavor and balances the richness of the mayo, creating a harmonious sweet and savory profile.
  • Sriracha Sauce – Brings a kick of heat and a bold, garlicky flavor to the sauce. It adds depth and complexity, enhancing the overall taste with its spicy and tangy notes.
  • Honey – Provides natural sweetness to the sauce, complementing the other ingredients and balancing the heat from the sriracha. It adds a subtle floral aroma and smooth texture to the sauce.
  • Rice Vinegar – Adds a tangy and slightly sweet flavor to the sauce, brightening the taste and cutting through the richness of the mayo. It contributes acidity and depth, enhancing the overall balance of flavors.
  • Salt – Enhances the flavors of the other ingredients and helps to balance the sweetness and acidity of the sauce. It provides depth and complexity, ensuring a well-rounded and satisfying taste.

How to Make Bang Bang Cauliflower

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don’t overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

Storage

Serve the Bang Bang Cauliflower immediately while it’s still hot and crispy for the best taste and texture. Store in the fridge in an airtight container for up to 3 days.

Bang Bang Cauliflower

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Serves: 2-3 Prep Time: 25 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Main Ingredients
1 head of cauliflower, cut into equal florets
1/2 cup all-purpose flour
3/4 cup milk or milk alternative
2 tsp garlic powder
2 tsp smoked paprika
1/2 tsp cayenne powder
1 tsp salt, divided
freshly ground black pepper
2 cups panko bread crumbs
Spray oil

Bang Bang Sauce
4 Tbsp kewpie mayo
1.5 Tbsp sweet chili sauce
1 Tbsp srircha sauce
1/2 tsp honey
1/2 tsp rice vinegar
1/4 tsp salt

Instructions

1. Wash cauliflower and cut florets into equal sizes. Dry with paper towel
2. In a bowl, combine flour, milk, garlic powder, smoked paprika, cayenne powder and 1/2 tsp salt together and mix until you have a smooth batter with no lumps. Add cauliflower to batter and coat evenly
3. Add 1/2 tsp salt and black pepper to bread crumbs then coat cauliflower in panko bread crumbs ensuring it is coated all over.
4. Pre-heat air fryer for a few mins. Add battered cauliflower to basket, making sure you don't overcrowd so it can crisp evenly. Spray cauliflower with some oil.
5. Air fry at 400F for 13-15 mins, shaking the basket halfway through.
6. While cauliflower is cooking, combine mayo, sweet chili sauce, sriracha sauce, and honey together for the bang bang sauce
7. When cauliflower is done, coat cauliflower with bang bang sauce or serve as a dipping sauce.

The post Bang Bang Cauliflower (So Crispy!) 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.