Air Fryer Miso Chicken
with Brothy Rice

Ingredients

For the chicken

• 4–6 chicken thighs (boneless skinless)
• 1 tablespoon white miso paste
• 1/2 tablespoon mirin
• 1/2 tablespoon cooking sake
• 1 teaspoon brown sugar
• 1 garlic clove, grated
• Drizzle of olive oil

For the garlic rice

• 1 cup basmati rice
• 2 cups water
• 2 garlic cloves, smashed

For the miso broth

• 1 teaspoon white miso paste
• 1 teaspoon chicken stock powder
• 2 cups water

To serve

• 1/4 cabbage (white, savoy or wombok), finely shredded — or swap for bok choy or baby spinach
• 2 spring onions, thinly sliced
• Sesame seeds

Method

1. 1
   In a bowl, whisk together the miso paste, mirin, sake, brown sugar, grated garlic and a drizzle of olive oil until smooth. Add the chicken thighs and turn to coat every surface.

   Do this first — even a 5-minute sit in the marinade while the rice starts is enough.

2. 2
   Start the rice. Rinse the basmati, then cook with 2 cups of water and the smashed garlic cloves in a rice cooker, or on the stovetop per packet instructions. Fish out the garlic before serving if you like.
3. 3
   Lay the chicken in a single layer in the air fryer basket. Cook at 200°C for 18 minutes, until sticky, golden and cooked through.

   No need to flip — the top caramelises beautifully on its own.

4. 4
   While the chicken cooks, make the broth. In a small saucepan, whisk the miso and chicken stock powder into 2 cups of water. Bring to a gentle simmer for 2 minutes, then turn off the heat.

   Don't boil hard — it dulls the miso flavour.

5. 5
   Finely shred the cabbage and thinly slice the spring onions. Rest the chicken for 2 minutes once out of the air fryer, then slice into thick strips.
6. 6
   Build the bowls: a big scoop of garlic rice, sliced miso chicken on top, a nest of shredded cabbage to the side. Ladle about 1/2 cup of the hot broth over everything. Finish with sesame seeds and spring onion.

   The broth soaks into the rice as you eat — that's the whole point. Serve with a spoon.

Notes & Swaps