Air Fryer Sweet Soy Chicken
with Ginger Asparagus, Garlic-Scallion Grains & Gochujang Aioli
- Sesame
- Soy
- Eggs
- Wheat
Pounded chicken cutlets are coated in a sweet soy marinade and air-fried until browned and tender, then drizzled with a spicy-creamy gochujang aioli. Asparagus spears are air-fried until lightly charred and tossed with a sesame ginger crunch. A hearty grain blend stirred with garlic-ginger scallion paste rounds out this Korean-inspired plate with savory, umami-rich depth.
Ingredients
1 tablespoon
Fry Seasoning
ounce
Carrot
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
8 ounce
Asparagus
1 unit
Soy Sauce
(Contains: Soy)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
12 ounce
Chicken Cutlets
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 tablespoon
Brown Sugar
1 unit
Microwavable Grain Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Preheat air fryer to 400 degrees. Wash and dry produce.
Trim off and discard woody bottom ends of asparagus, then cut spears into 2-inch pieces.
In a medium bowl, stir together Fry Seasoning, brown sugar, soy sauce, a drizzle of oil, salt, and pepper until mostly smooth and thoroughly combined.
In a second medium bowl, toss asparagus with a drizzle of oil, salt, and pepper.
Arrange asparagus in air fryer basket or tray in a single layer (it doesn’t have to be perfect!) and air-fry until tender and lightly charred, 8-10 minutes. (For 4 servings, you may need to work in batches.) Wipe out bowl.
Transfer asparagus to wiped-out bowl and toss with sesame ginger crunch.
While carrots cook, pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or rolling pin until chicken is about ½ inch thick (if chicken is already thin, skip this).
Add chicken to bowl with soy sauce mixture and turn to evenly coat.
Reduce air fryer temperature to 375 degrees and add chicken to basket or tray. Air-fry until browned and tender, 8-12 minutes. (For 4 servings, you may need to work in batches.) TIP: If your chicken is thicker, you may need to cook for 15 minutes.
When chicken has 5 minutes remaining, transfer grain blend to a third medium microwave-safe bowl. Cover with plastic wrap and microwave until warmed through, 1½-2 minutes.
Stir garlic-ginger scallion paste, salt, and pepper into grains.
Divide grains, chicken, and asparagus between plates in separate sections. Drizzle gochujang aioli over chicken and serve.
