Air-Fried Bourbon Chicken Skewers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">600g boneless, skinless chicken thighs, cut into 3cm pieces</li><li class="ingredients-single-item">60ml bourbon whiskey</li><li class="ingredients-single-item">60ml low-sodium soy sauce</li><li class="ingredients-single-item">60g brown sugar</li><li class="ingredients-single-item">2 tablespoons honey</li><li class="ingredients-single-item">2 tablespoons tomato paste</li><li class="ingredients-single-item">2 tablespoons apple cider vinegar</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tablespoon fresh ginger, grated</li><li class="ingredients-single-item">1 tablespoon cornstarch</li><li class="ingredients-single-item">2 tablespoons water</li><li class="ingredients-single-item">2 tablespoons vegetable oil</li><li class="ingredients-single-item">1 teaspoon sesame oil</li><li class="ingredients-single-item">½ teaspoon black pepper</li><li class="ingredients-single-item">2 tablespoons green onions, sliced (for garnish)</li><li class="ingredients-single-item">1 tablespoon sesame seeds (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">10 wooden skewers</li><li class="equipment-single-item">Small saucepan</li><li class="equipment-single-item">Mixing bowls</li><li class="equipment-single-item">Silicone basting brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Soak your wooden skewers in water for at least 15 minutes before using to prevent them from burning in the air fryer. While they soak, prepare your chicken by cutting the boneless, skinless chicken thighs into uniform 3cm cubes. Thighs work better than breast meat here as they remain juicier during the air frying process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, combine bourbon, soy sauce, brown sugar, honey, tomato paste, apple cider vinegar, minced garlic, grated ginger, vegetable oil, sesame oil, and black pepper. Bring to a gentle simmer over medium heat, stirring occasionally until sugar has dissolved completely, about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, make a slurry by mixing the cornstarch with water until completely smooth. Slowly whisk this into the simmering sauce and cook for another 2-3 minutes until the sauce has thickened to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and divide the sauce – use half for marinating and reserve half for basting later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the chicken pieces in a bowl and pour over the marinade portion. Toss well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor (the alcohol will help tenderize the meat during this time).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 190°C for 3 minutes. While it's heating, thread the marinated chicken pieces onto the soaked wooden skewers, leaving a little space between each piece to ensure even cooking. Discard the used marinade.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working in batches if necessary, arrange the skewers in your air fryer basket in a single layer with space between them. Cook for 6 minutes, then carefully flip the skewers.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the chicken pieces generously with the reserved bourbon sauce and continue cooking for another 4-6 minutes until the chicken is cooked through (internal temperature of 74°C) and the edges have caramelized. The sugar in the sauce will create a beautiful sticky glaze.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once cooked, transfer the skewers to a serving plate and brush one final time with the remaining sauce for maximum flavor and shine. Sprinkle with sliced green onions and sesame seeds. Let rest for 2 minutes before serving – this allows the juices to redistribute within the meat, keeping it moist.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve hot as an appetizer or as a main course with steamed rice and vegetables. Any leftover bourbon sauce can be heated and served alongside for dipping.</li></ol>