Ingredients
Equipment
Method
- Prep the mushrooms first: cut off the stems of the shiitake mushrooms and score the tops in a decorative star pattern, score the king oyster mushroom in a cross pattern, then trim the bottom off the shimeji mushrooms and separate them into small clusters. Give all the mushrooms a quick wash, drain well, and set aside.
- Place the chicken thigh skin-side down, then slide your knife smoothly between the meat and the skin until it's completely removed. Scrape off the excess fat from the underside of the skin, then lay it flat on the crisper plate. Cut the remaining chicken thigh into bite-sized pieces.
- In a bowl, whisk together the soy sauce (30ml), oyster sauce (15ml), mirin (5ml), dark soy sauce (5ml), honey (5ml), minced garlic, grated ginger, and sesame oil (6ml). Add the chicken to the marinade and toss to coat. Cover and marinate for about 30 minutes.
- Stage 1: Arrange the marinated chicken thigh in a single layer in the glass air fryer container. Air fry at 170°C (340°F) for 5 minutes.
- Stage 2: Flip the chicken and add the mushrooms to the container. Sprinkle a pinch of salt over the chicken skin, then place the crisper plate on top, with the skin resting on it. Air fry at 200°C (400°F) for 5 minutes.
- Stage 3: Lift the crisper plate sideways and give the chicken and mushrooms a quick stir. Flip the chicken skin, then air fry at 200°C (400°F) for another 5 minutes.
- Stage 4: Remove the crisper plate and the crispy chicken skin from the container. Air fry the chicken and mushrooms for a final 3 minutes at 200°C (400°F), until cooked through.
- Toss the warm steamed rice directly into the glass container with the chicken, mushrooms, and all the flavorful juices, stirring to coat. Break the crispy chicken skin into pieces over the top and garnish with scallions and fresh parsley. Serve immediately.
Notes
What I tested: I cook this in a Ninja Crispi Pro 6-in-1 Glass Air Fryer using the large glass container. The times in this recipe are for that setup. Other air fryers and smaller containers can cook faster or slower, so start checking a couple of minutes early.
My two glass containers: the small one (left) and the large one (right). No king oyster mushroom on hand? Swap in more shiitake or a handful of button mushrooms, both work well in the air fryer. For the crispiest skin, pat it as dry as possible before seasoning, that's what helps it crisp up flat and shatter-crisp instead of curling as it rests under the crisper plate. Nutrition: Estimated for one generous bowl with skin-on chicken thigh and steamed rice. Before adding the rice: Make sure the chicken is fully cooked with no pink left and the juices run clear (74°C / 165°F if you use a thermometer). Glass container: Use a glass dish labelled oven-safe or air-fryer-safe, and let it come to room temperature first. A cold dish straight from the fridge can crack in a hot air fryer. Rice: Use freshly cooked rice. Don't leave cooked rice sitting out or keep it for long; refrigerate any leftovers promptly and eat them soon.
My two glass containers: the small one (left) and the large one (right). No king oyster mushroom on hand? Swap in more shiitake or a handful of button mushrooms, both work well in the air fryer. For the crispiest skin, pat it as dry as possible before seasoning, that's what helps it crisp up flat and shatter-crisp instead of curling as it rests under the crisper plate. Nutrition: Estimated for one generous bowl with skin-on chicken thigh and steamed rice. Before adding the rice: Make sure the chicken is fully cooked with no pink left and the juices run clear (74°C / 165°F if you use a thermometer). Glass container: Use a glass dish labelled oven-safe or air-fryer-safe, and let it come to room temperature first. A cold dish straight from the fridge can crack in a hot air fryer. Rice: Use freshly cooked rice. Don't leave cooked rice sitting out or keep it for long; refrigerate any leftovers promptly and eat them soon.