Ingredients
Equipment
Method
- Thinly shred the cabbage. This cooks down with the chicken to give the rice body and a natural, light sweetness.
- Lay the chicken skin-side down and glide your knife flat against the board to separate the meat from the skin, holding the skin tight so it doesn't slip away. Scrape away the fat underneath the skin to help it crisp up better in the air fryer, then lay the cleaned skin flat across your air fryer crisper plate and set aside.
- Trim off any tough bits from the meat, then cut it into small cubes so it cooks fast and mixes evenly into the rice.
- In a bowl, combine the gochujang, honey, soy sauce, garlic powder, and water. Whisk until smooth and fully combined.
- Add the cubed chicken and shredded cabbage to the bowl and mix thoroughly with the marinade. Set aside to marinate for at least 30 minutes.
- After marinating, empty the marinated mixture into your air fryer basket and air fry at 175°C (350°F) for about 5 minutes.
- Stir the chicken and lay the skin flat on top, weighing it down with a small rack or metal spoon so the fan doesn't blow it around. Air fry for another 10-12 minutes at 180°C (355°F), flipping the skin halfway, until crisp. Check after 10 minutes and give it another 2-3 minutes if needed. The chicken should be cooked through with no pink in the center (74°C / 165°F).
- Add the cooked rice right into the basket and mix everything together.
- Scoop everything onto a serving plate, slide a sunny-side-up egg on top, garnish with fresh spring onion, and dust with nanami togarashi for an extra kick of heat.
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). Serves: One generous bowl, or two lighter portions with extra rice and a second egg. Nutrition: Estimated for one generous bowl, including the crispy chicken skin and fried egg. 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). 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. Mixing tip: Use a silicone or wooden spoon to stir in the basket so you don't scratch the non-stick coating. Egg: Cook the yolk until firm if serving young children, pregnant guests or anyone who prefers it well done.
My two glass containers: the small one (left) and the large one (right). Serves: One generous bowl, or two lighter portions with extra rice and a second egg. Nutrition: Estimated for one generous bowl, including the crispy chicken skin and fried egg. 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). 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. Mixing tip: Use a silicone or wooden spoon to stir in the basket so you don't scratch the non-stick coating. Egg: Cook the yolk until firm if serving young children, pregnant guests or anyone who prefers it well done.