Ingredients
2 eggs
3 chicken breasts
¾ c panko
¼ c cornstarch
1 whole cinnamon stick
2 whole star anise
3 whole clove
1 tsp coriander seeds
1 tsp whole black peppercorn
3 ½ tbsp garlic powder
2 tbsp onion powder
1 ½ tbsp brown sugar
½ tbsp ginger powder
2 splashes of fish sauce
¼ c beef bone broth
½ tbsp lime juice
2 tbsp butter
crispy fried garlic, for garnish
thai basil, finely minced
salt
Tools
skillet
mortar & pestle
bowl
whisk
air fryer
Directions
Step 1
Start by toasting cinnamon, star anise, clove, coriander & peppercorns in a dry skillet over medium heat. Stir frequently; once fragrant & lightly toasted (2-3 minutes) remove from the heat.
1 whole cinnamon stick
2 whole star anise
3 whole clove
1 tsp coriander seeds
1 tsp whole black peppercorn
skillet
Step 2
Grind spices in a mortar & pestle. Pour into a bowl. Add panko, brown sugar, ginger, cornstarch, garlic powder, onion powder & salt, to taste. Mix well.
3 ½ tbsp garlic powder
2 tbsp onion powder
1 ½ tbsp brown sugar
¾ c panko
¼ c cornstarch
½ tbsp ginger powder
salt
mortar & pestle
bowl
Step 3
Slice three chicken breasts into 1 inch cubes. Set aside. Set up a dredging station: in a bowl whisk the eggs & set near bowl of panko mix. Dip the chicken into the egg then panko mix; ensure that all sides of chicken are well coated. Air fry the chicken at 375°F for 13 minutes. While the chicken is air frying, make sauce. Melt butter in a pan over low heat. Add in fish sauce, bone broth & lime juice. Mix.
3 chicken breasts
2 eggs
2 splashes of fish sauce
¼ c beef bone broth
½ tbsp lime juice
2 tbsp butter
bowl
whisk
air fryer
Step 4
Lightly drizzle sauce over wings & toss. If desired, air fry again at 375°F for 3-4 minutes or until crisp.
Step 5
Add fried garlic, Thai basil & remainder of sauce, if desired. Toss again. Serve hot with hoisin for dipping.
crispy fried garlic, for garnish
thai basil, finely minced
