Air Fryer Chicken Skewers

Adding cornstarch to the chicken creates a thin crispy layer, that also helps the sauce to stick to the chicken skewers. Serve the leftover sauce as a dipping sauce.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 16

Resting 1

Servings servings

Calories 491kcal

Author Subhasmita

Ingredients

1.5 pound chicken thighs
2 teaspoon garlic powder
2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons unseasoned rice wine vinegar
3 tablespoons cornstarch

Sweet chili sauce glaze

⅓ cup Sweet chilli sauce
2 tablespoons soy
3 tablespoons light brown sugar
2 cloves garlic
¼ cup water

Instructions

Pat dry chicken thighs and cut into 1.5-2 inch pieces. Add soy, rice vinegar, cornstarch, garlic powder, salt and pepper. Let it rest for at least 30 minutes to 1 hour.
While the chicken is marinating, soak wooden skewers in water for about 10 minutes.
Thread chicken pieces to skewers leaving a little space in between pieces for air circulation.
Pre-heat airfryer to 400 F. Then place skewed chicken in a single layer without overcrowding the tray. Cook for about 7-8 minutes, then flip them and airfry for another 7-8 minutes.
While the chicken is in the air fryer, make the glaze. In a skillet heat butter, saute minced garlic until aromatic then add sweet chili sauce, soy sauce, brown sugar and water. Let the sauce simmer until it is slightly thickened.
Once the chicken is done, brush generously with the glaze. Serve with sprinkle of green onions.

Notes

Depending on the brand, the sweetness and the heat will differ. Check the glaze and adjust the amount of sugar to adjust.

Nutrition