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: 4.4/5

( 23 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.

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.

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

Print

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.