Servings: 2
Cooking Time: 17 Minutes
Ingredients :
2 tablespoons soy sauce*
¼ cup dry sherry
1 tablespoon brown sugar
2 tablespoons water
1 tablespoon rice wine vinegar
1 clove garlic, crushed
1-inch fresh ginger, peeled and sliced
pinch crushed red pepper flakes
4 to 6 bone-in, skin-on chicken drumsticks
1 tablespoon cornstarch
fresh cilantro leaves
Directions :
1. Make the marinade by combining the soy sauce, dry sherry, brown sugar, water, rice vinegar, garlic, ginger and crushed red pepper flakes. Pour the marinade over the chicken legs, cover and let the chicken marinate for 1 to 4 hours in the refrigerator.
2. Preheat the air fryer to 380°F.
3. Transfer the chicken from the marinade to the air fryer basket, transferring any extra marinade to a small saucepan. Air-fry at 380°F for 8 minutes. Flip the chicken over and continue to air-fry for another 6 minutes, watching to make sure it doesn’t brown too much.
4. While the chicken is cooking, bring the reserved marinade to a simmer on the stovetop. Dissolve the cornstarch in 2 tablespoons of water and stir this into the saucepan. Bring to a boil to thicken the sauce. Remove the garlic clove and slices of ginger from the sauce and set aside.
5. When the time is up on the air fryer, brush the thickened sauce on the chicken and air-fry for 3 more minutes. Remove the chicken from the air fryer and brush with the remaining sauce.
6. Serve over rice and sprinkle the cilantro leaves on top