Ingredients
- 1.5 lb boneless, skinless chicken thighs (cut into 1.5 inch cubes)
- 2 tsp kosher salt
- 3 tsp This Little Goat went to Mexico
- 3.5 tbs cornstarch
- 2 tbs This Little Goat went to Tokyo
- 1 cup Hong Kong Spiced Pecans
- 1 lime
- 1/4 cup chilies, cut and seeded. Can use a mix of jalapeño, Fresno, or red finger chilis
- Mint, for garnish
Directions
- Put the chicken in a bowl and toss with 2 tsp of salt and 2 tsp of This Little Goat went to Mexico.
- In the same bowl, sift cornstarch over the seasoned chicken and mix making sure all the cubes have a thin layer of cornstarch on them.
- Set time on your air fryer to 15 minutes and the temperature to 400 F. Conventional cooking alternative method: Sear chicken in large sauté pan on high heat with 2 tbs cooking oil. Once golden brown, take off heat and drain excess oil.
- Once air fryer is preheated and ready, place seasoned chicken thighs in the basket and cook, mixing halfway through.
- Once the 15 minutes is up, take out the chicken and toss in a large bowl with 2 tbs Tokyo sauce.
- Put the chicken back into the air fryer for an additional 2 minutes. Conventional cooking alternative method: Cook on medium heat until cooked all the way through.
- Remove chicken from air fryer and toss into a bowl with the Hong Kong Spiced Pecans and sliced chilis.
- Serve with chopped mint and lime wedges.
