Honey Garlic Crispy Chicken and Garlic Fried Rice

The sound of sizzling garlic, the smell of honey hitting hot butter, the first bite of crispy-skinned chicken—this recipe’s got all the right moves. Made easy in the 4QT VORTEX® Mini Air Fryer, it delivers sweet-meets-savory perfection with a side of garlicky fried rice bliss.

INSTRUCTIONS

1. Pat the chicken thighs dry. Using a paring knife, carefully remove the bones, keeping the meat and skin intact. In a bowl, whisk together the egg whites, oyster sauce, garlic salt, and pepper. Add the chicken and toss until evenly coated. Place cornstarch on a plate and dredge each piece of chicken until fully coated.
2. Preheat the air fryer to 380°F / 190°C. Lightly spray the basket with oil, then place the chicken skin-side down. Air Fry for 10 minutes, flip, spray again, and cook for another 6–8 minutes, until golden and crispy. Set aside. 
3. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant. Stir in the soy sauce, honey, and water, and simmer for 2–3 minutes, until slightly thickened. Add the crispy chicken and toss until coated in the sauce.
4. In a separate pan, heat oil and fry the minced garlic until golden. Remove the garlic from the oil. Add green onions to the garlic-infused oil, then add the rice, breaking up any clumps. Stir in soy sauce, sesame oil, chicken bouillon, and white pepper, cooking until hot and fragrant. (Tip: You can also make this rice in the Instant Pot® 4QT RIO™ Mini Multi-Cooker using the Rice and Sauté functions.)
5. To serve, plate the garlic fried rice, top with the honey garlic crispy chicken, and drizzle with extra sauce. Garnish with green onions if desired.