Vietnamese Air Fried Chicken with Rice
A Vietnamese-style crispy air fried chicken served with rice, fresh vegetables, fried egg and Vietnamese dipping sauce (nuoc mam cham)
Servings 4 people
Ingredients
- 4 chicken thigh cutlets or your choice
- 1/4 tsp salt or to your taste
- 1 cucumber, sliced
- 2 tomatoes, sliced
- 2 batches Vietnamese dipping sauce (can sub with soy sauce)
- 4 eggs (optional)
- 2 cups jasmine rice
Spring Onion Oil
- 2 spring onions roughly chopped
- 1 tbsp neutral oil (e.g. canola oil)
Optional Extras
- pickled carrots
- chillies
Instructions
Can be Made in Advance Or Done First
- Make the Vietnamese dipping sauce (dressing) and keep in the fridge. Can be made up to a week in advance.
- Prepare the fresh vegetables. Store in containers in the fridge until needed.
On the Day
- Cook the rice in a rice cooker 40 minutes ahead of planned meal time.
- Rinse the chicken under a tap then pat dry with kitchen paper towels.
- Season the chicken on the outside and under the skin. Cover and leave in the fridge until needed.
- 20 minutes after the rice was started, preheat the air fryer to 200 C / 390 F for 2 minutes.
- Take the chicken out of the fridge. Spray / brush the chicken and racks with oil and cook for 24 minutes at 200 C / 390 F.
- 10 minutes before the chicken is cooked, take out all the components and have them ready for plating.
- In a small bowl, add the spring onions and oil. Cook in the microwave for 40 seconds on High.
- Warm the sauce in the microwave for 60 - 90 seconds.
- Fry the eggs (optional).
- Once the chicken is done, take one of the thighs out and check for doneness. If cooked then take them all out and plate. If not, leave in the air fryer until done.
- Plate the rice, egg, vegetables, chicken and the garnishes.
- Serve with the Vietnamese sauce.