I Am... Miso Tuna Salad
Tuna salad is a vibe. Those who love it love it and those who hate it just haven’t tasted the right tuna salad. I love it and I pretty much always have. Give me a tuna melt and I’m in HEAVEN. This miso tuna salad has been my go to forever because: miso! Miso makes everything better, it adds depth, umami and healthy probiotics.
The best tuna salad
This tuna salad is a simple mix because it’s one of my go-tos when I’m hungry but don’t have any groceries. It’s a little umami bomb and absolutely the perfect moreish no-carb snack. To a can of drained tuna, I stirred in a little bit of kewpie mayo, white miso instead of salt, celery for crunch, and green onions for bite. Crisp seaweed snacks are the best for scooping it up! It’s also amazing on super soft Japanese fluffy bread, toasted sourdough, or sourdough crackers.How to make miso tuna salad
- Super simple: mix together the miso and Kewpie until smooth and then add tuna, diced celery, and sliced green onions. Season with freshly cracked black pepper and enjoy!
Miso tuna salad ingredients
- miso - a traditional Japanese seasoning that is pretty much found everywhere now, miso adds depth and salty umami to this tuna salad. It adds a rich savoriness and as a bonus you don’t need to season with salt.
- kewpie mayo - this is a no brainer, kewpie mayo is so delicious, more on that below!
- tuna - you can use any tuna you like, we’re going to drain it so it doesn’t matter too much. I usually go with a chunk tuna as opposed to flaked. I like tuna packed in water, usually light tuna because it’s supposed to have less mercury. If you want your tuna a bit more rich, you can always add more kewpie but you can’t control the flavor of oil packed tuna.
- celery - tuna salad isn’t tuna salad without celery to add crunch.
- green onions - sliced them up and add them for freshness and a bit of oniony bite
- pepper - freshly cracked of course!
White or red miso
For tuna salad I like to reach for a white miso, which is mellow and sweet. It’s called shiro miso or sweet miso and you can find it near the tofu at places like Whole Foods or at Asian grocery stores.Which mayo to use
Kewpie mayo, forever and always! If you’re not a mayo fan, you have to try Kewpie mayo: the ubiquitous clear, red-topped squeeze bottle of mayo found in practically every Japanese household. It’s tangy from rice vinegar, slightly sweet, and extra creamy. It is absolutely delicious and will take this salad to the next level! Read more about kewpie here.What else can I make with kewpie mayo?
You can use kewpie mayo anywhere you would use regular, but here are some recipes to get you started:- Mayo ramen – for an extra rich luxe restaurant style ramen
- Ebi chili mayo – Deep fried tempura prawns with sweet and spicy Kewpie
- Japanese Egg Sando (or this one) – Japanese egg salads aren’t Japanese unless you use Kewpie. This is gonna be the best egg salad you’ll ever taste
- Japanese potato salad – It just hits different. It’s the Kewpie!
- Takoyaki – the classic takoyaki topped with Kewpie
- Deviled eggs – eggs get an upgrade with Kewpie mayonnaise
- Sushi bake – because it’s the creamiest, warmest, most satisfying casserole
Miso Tuna Salad
Miso makes everything better, it adds depth, umami and healthy probiotics.
- 1 tbsp white miso
- 2 tbsp kewpie mayo
- 1 can tuna (drained)
- 2 tbsp celery (diced)
- 2 tbsp green onions (sliced)
- freshly ground pepper (to taste)
Mix together the miso and kewpie until smooth. Add the drained tuna, celery and green onions.
Mix throughly and season to taste. Enjoy on its own or on top of crackers, toast, or seaweed.
Adjust the miso content to taste, miso pastes vary greatly in terms of saltiness. Also, feel free to add more kewpie mayo if needed.
I Am... Pumpkin Butter
There’s nothing quite like a fresh cup of coffee and a thick slice of toast slathered with pumpkin butter on a crispy, sunny, fall day. It’s pumpkin season! The coziest, most snuggly -dare I say- tastiest time of the year? It makes me smile just thinking about sinking my teeth into a plush piece of crisp and soft toast with pumpkin-spiced butter melting into all the little nooks and crannies.
What is pumpkin butter?
Pumpkin butter is a spread made with pumpkin, pumpkin spices, sugar, and of course, butter. It’s sweet, rich, and absolutely delicious. Think how life would be if you could take pumpkin pie and just spread it on toast. It’s kind of like that but a bit lighter, less dense, and more spreadable.Is there butter in pumpkin butter?
Yes! There is butter in this version of pumpkin butter because without butter is it even technically pumpkin butter? That being said, there are versions out there that don’t have butter in them (I’m looking at you Trader Joe’s, more on that below). I suspect that they didn’t put butter in theirs so they could have a shelf-stable, more jam-like product. Without butter, it’s more of a fruit spread. Both are delicious, but pumpkin butter with actual butter in it is amazing on warm baked goods or toast. The butter melts down into all the nooks and crannies and infuses spiced pumpkin flavor into whatever you spread it on.Pumpkin butter ingredients
All you need is pumpkin, pumpkin spice, vanilla, and butter:- puréed pumpkin - get the small 15-ounce can of pure pumpkin. I love Libby’s, which is straight-up pure pumpkin - Dickinson squash pumpkin to be exact.
- pumpkin spice - if you have pumpkin spice in your pantry, perfect! If you don’t, it’s super easy to whip some up. Pumpkin spice is going to add warmth and spiciness to our butter.
- vanilla - just a touch of vanilla is going to bring out the warmth of all the spices and add that baked goods feel.
- butter - it just isn’t pumpkin butter without butter! Use a high-quality butter that you love the taste of. It’s up to you if you use salted or unsalted, but I feel like salted helps emphasize the other flavors. Make sure your butter is at room temp so it’s easy to mix and incorporate with the brown sugar.
- brown sugar - brown sugar is going to give us a caramel sweetness that you don’t get with granulated sugar. But, if you only have granulated sugar at home, that will work too!
How to make pumpkin butter
- Reduce - add pumpkin, pumpkin spice, and a bit of vanilla to a pot or pan. Turn the heat up to medium and stir and cook the pumpkin until it reduces into a thick, and smooth paste. The key is to cook all of the water content out of the pumpkin so you’re left with pure pumpkin flavor. I like to use non-stick and I prefer using a pan because the increased surface area makes it easier to reduce the pumpkin. But using a larger pan means more splattering as the pumpkin is cooking down. The pumpkin will bubble and splatter, so keep that in mind!
- Cool - once the pumpkin is smooth and thick, spread the spiced pumpkin on a plate to help it cool down.
- Whip - Once the pumpkin is completely cool, whip together the brown sugar and butter. You don’t need to make sure it’s creamed, if you see granules of brown sugar in the butter, that’s perfect! Once the butter and sugar are one, mix in the cooled, spiced pumpkin and mix thoroughly.
- Enjoy - Once it’s ready, you can spread it on anything and everything! If you don’t use all of it right away, just spoon it into an airtight jar or container and keep it in the fridge for up to two weeks. Before you use it, you can whip it up to make it super smooth, or you can use it cold from the fridge. For me, there’s something about cold butter on hot toast or hot pancakes. I live for that contrast!
How to use
Spread a thick layer on fresh bread, toast, bagels, french toast, waffles, pancakes, slices of loaf cakes, buns, basically anything you would use butter on. For extra deliciousness, finish with a shower of cinnamon spice.Homemade pumpkin spice mix
It’s super simple to make homemade pumpkin spice mix and if you do it yourself, you won’t have a whole bottle sitting in your pantry just waiting for fall. For 1 tablespoon of pumpkin spice, mix up: 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp allspice.Trader Joe’s Pumpkin Butter
Trader Joe’s is dairy-free and doesn’t have butter in it at all. Instead, it’s kind of a pumpkin spread that’s a tiny bit thick, seasoned with pumpkin spice and sweetened with sugar and honey. Think of it like pumpkin jam. If you’re dairy-free, you can make the butter recipe below by adding the sugar to the pumpkin when you’re cooking it and skipping out on mixing in the butter. Personally, I prefer it when it actually has butter in it because it adds that decadence and luxuriousness that is absolutely necessary for a spread.If you love pumpkin and pumpkin spice, please check out these other recipes
- homemade pumpkin cream cold foam
- the plushiest, softest, pumpkin loaf
- irresistible pumpkin cheesecake bars
- mini, fluffy pumpkin chocolate chip pancakes
- super moist and delicious pumpkin cupcakes with brown butter frosting
Pumpkin Butter
Sink into a plush piece of toast with pumpkin-spiced butter melting into all the little nooks and crannies.
- 15 oz puréed pumpkin (~1 can)
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 1 cup butter (room temperature (2 sticks))
- 1/2 cup brown sugar (light preferred)
Add the pumpkin puree, pumpkin spice and vanilla to a non-stick pan and cook, stirring frequently, over medium heat for 15-20 minutes, or until smooth, thick, and reduced. The pumpkin will spatter and bubble as the water cooks out, so be sure to stir and keep an eye on it.
When reduced, remove from the heat, and spread the pumpkin out onto a plate to cool.
When the pumpkin is completely cool, cream together the butter and brown sugar in a large bowl, or the bowl of a stand mixer until combined. Add the cooled pumpkin puree and mix until completely incorporated.
Enjoy immediately or spoon into a jar or air-tight container and keep in the fridge to use on anything and everything. The pumpkin butter will keep well in the fridge for up to 2 weeks.
I Am... Mummy Dogs
Mummy dogs are not only cute and spoopy, they’re also super delicious. I’m obsessed with Halloween food. Give me all the themed parties with foods dressed up as other things. Halloween is one of the best – if not the BEST – holidays for dressing up food. Think: chewy chocolate cookies with googly eyeballs, sushi that looks like Totoro, and of course, mummy dogs! Imagine juicy hot dogs wrapped up with strips of buttery pastry and baked to golden brown perfection. Serve them up with mustard or sweet-n-spicy ketchup for the perfect handheld snack on your Halloween table.
What are mummy dogs?
A classic favorite for Halloween parties, mummy dogs are a take on pigs-in-a-blanket, but with a fun twist. Instead of making a blanket of pastry dough it’s cut it into strips. The strips wrap around hot dogs and bake up to look like a bandaged wrapped mummy. When you add on eyes, they’re unbearably cute.How to make mummy dogs
- Cut pastry into strips. You want about 1/4 inch strips of either puff pastry or crescent dough. If you’re feeling especially industrious, you can even make your own pie crust or rough puff pastry.
- Wrap the strips of pastry around the hot dogs, leaving a space for eyeballs about 1 inch down from the top of your mummy.
- Place the wrapped hot dogs on a parchment paper lined baking sheet and bake in a 375°F oven until golden brown.
- Remove, put on some eyeballs, and enjoy!
Mummy dog ingredients
This is the best part: you only need 2 ingredients: pastry and hot dogs. If you’re going to use candy eyes, you’ll need those as well.What kind of hot dogs?
Your favorite hot dog brand will work best. Classic all beef, pork, chicken, or turkey dogs work. You can even go with mini smokies for mini mummies.What kind of pastry for mummy dogs?
- Crescent dough - the classic mummy dog. You can either buy crescent rolls or crescent roll sheets. If you can find crescent dough sheets, they work well because you don’t have to roll out the dough or pinch together the triangle seams.
- Puff pastry - puff pastry is delicious and will give you a slightly puffier mummy with a flaky shattering bite.
- Pizza dough - pizza dough tends to bake up thick and is more filling. You can use your favorite pizza dough recipe or buy store bought dough.
- Pie crust - strips of pie crust are perfect for mummy dog pies.
How to make the eyes
I like using candy eyeballs because they’re so cute. Plus they’re so small that they don’t really effect the taste. You can also pick them off if you’re adverse to eating them. If you don’t want to buy candy eyes, you can also just dot on mustard. Or, use a small cookie cutter to cut out eyeball whites out of a slice of mozzarella cheese and use seaweed for irises.How to serve
These little guys taste great warm out of the oven or at room temp. Place them on a platter with small dipping bowls of ketchup and mustard. Mummy dogs are also perfect on Halloween platters.Variations
Cheesy mummy dogs Cut slices of cheese the same size as your hot dogs. Place the cheese under the hotdog and wrap with the crescent dough. Bake as per the recipe. Everything bagel spice mummy dogs Make the recipe as per below adding a sprinkle of everything bagel spice.Make ahead
You can bake these ahead of time and serve them at room temp. You can also wrap them, freeze them, then bake from frozen.How to reheat mummy dogs
If you’re going to reheat the mummy dogs, make sure you don’t attach the eyes until after reheating. To reheat, bake for 3-8 minutes in a 375°F oven or until heated through. Happy mummying! xoxo stephMummy Dogs
Mummy dogs are not only cute and spooky, they’re also super delicious.
- 8 oz crescent rolls (1 can)
- 8 hot dogs
- 16 candy eyes
Heat the oven to 375°F and line a baking sheet with parchment paper. Open the crescent roll dough and use a rolling pin to lightly roll it together so it forms one sheet. Pinch together the perforated parts, if needed.
Cut the dough into 1/4 inch strips.
Wrap the strips around the hot dogs irregularly, leaving gaps so they look more like bandages. Leave some space an inch from the top of the hot dog for the eyeballs.
Place the wrapped mummy dogs on the prepared baking sheet and bake for 10-15 minutes or until golden brown.
Remove from the oven and use a dot of mustard or ketchup to adhere the eyeballs. Enjoy dipped in mustard or ketchup.
If you can find crescent dough sheets, you can use those too, they’re easy to cut into strips.
PS - If you love Totoro and cute food, please check out all our Totoro themed foods! Throw an October Totoro movie night complete with snacks :)
I Am... Best Kitchen Buys for Prime Day
Prime Day is coming! It’s time to finally buy all the things you’ve been saving in your cart. Prime day is the best time to stock up on basic kitchen deals and treat yourself to kitchen steals. Why not do a little early holiday shopping and treat yourself! Here are some of the best things to get for your kitchen on Prime Day. If you, like me, thought there was only one Amazon Prime Day, you’ll be happy to know that there’s an October even called Prime Big Deal Days! Everyone just calls it Prime day though. It’s a two-day event and this year it’s October 8th and 9th. There will be both early kitchen deals and lightning sales, so get your keyboards and fingers ready. Prime Day deals sometimes sell out, so if you have your heart set on something, don’t hesitate. Pro tip, do a little (or a lot) of shopping before Prime Day comes along. If you really want something, put it in your cart and when the 8th hits, buy it right away without waiting. There are a couple of Prime Day deals happening right now, that you can buy, here are some deeply discounted, highly rated items.
Best Prime Day deals for home and kitchen stuff
KitchenAid Stand Mixer
The classic, classy 4.5 quart KitchenAid stand mixer is on a massive sale right now. It’s the #1 best selling in stand mixers on Amazon for a reason: it’s incredibly strong, versatile, and long lasting. It’s 18% off for its early Prime Day deal and who knows, maybe it’ll be even more on sale in October? One can hope. If you’ve had your eye on a stand mixer, definitely take advantage!Vitamix Blenders
The gold standard in blenders is Vitamix. We love and use ours every 2 days or so and we’re not even smoothie drinkers. There are so many things blenders can do in the kitchen to make your life easier, from blending sauces to making soups. Vitamix currently has some featured early Prime Day deals, and if I were to choose a new Vitamix, the 64 oz low-profile A2500 would be on my wishlist. It’s 30% right now and like all Vitamix blenders, is highly rated and built to last. Check here for other Vitamix featured deals.Instant Read Thermometer
Every home cook and kitchen NEEDS and instant read thermometer and this ThermaPro is 40% off. We’ve used this exact model recently while at a friend’s house and were impressed buy the speed and accuracy. We did a side by side with a Thermapen because we’re nerdy like that. At under $15 we’re definitely grabbing one to add to our camp/travel kitchen.Staub Cast Iron Braiser
I LOVE braisers. If you’re going to have only one cast-iron pan/pot/casserole in your kitchen, it should be this one. The high sides are perfect for searing, it’s deep enough to deep-fry in, you can use it on the stove top and in the oven, and it’s beautiful enough to bring right to the table. The glass lid is just the chef’s kiss on top, allowing you to peek at what you’re cooking without opening the lid. We have this exact braiser and I reach for it all the time. I prefer the insides of Staubs compared to Le Creuset because the insides are a smooth black enamel that doesn’t stain and is easy to clean. It’s 33% off right now, run, don’t walk. Bonus: grab this multifunctional spatula spoon that’s on sale too. It’s a high heat BPA-free matte silicone, has a large scoop and flat scraping side, and an acacia wood handle.COSORI Air Fryer
We love our air fryer so much that sometimes we joke about getting a fleet of air fryers that we’d keep out the countertop so we could air fry all the things at the same time. We updated to a COSORI air fryer recently and are seriously impressed with how air fryer technology has improved. Our current guy is this one which we are in love with, but it’s not on a Prime Deal right now. So, if you’re looking for a deal and want to try COSORI, this one is 33% off and looks like the perfect size for a couple. If you need bigger air fryer, this COSORI is bigger and is an early Prime Day sale.Nespresso
Addicted to iced coffee? Hot coffee? Any coffee!? Yup, me too. The Nespresso Vertuo POP is 23% off right now and it makes iced coffees and espressos so you can unleash your inner barista. The POP is cute and compact and will add a splash of color to your kitchen and caffeine to your life.CAROTE Non-Stick Pots and Pans Set
Full disclosure, I haven’t tried these pans, but I’m always looking at the covetously because I love how sleek and aesthetic they are. This set is 50% as an early Prime Day deal so maybe now is the time I convince Mike to get a set? They’re highly rated, non-stick, stackable, and have removable handles for ease of storage. They look like a great starter set for the kitchen or amazing for anyone who’s looking to update their non-stick cookware.KitchenAid Oven Mitts
I find one of the many things people overlook in their kitchen are oven mitts. We’re guilty of it too - our oven mitts are old. These soft silicone mitts are 47% off, wipe clean, and are rated up to 500 degrees F. Plus they come with both mittens. Did you know that sometimes you only get one?! Treat yourself to some new oven mitts. You and your hands deserve it.Knives and Knife Blocks
Knives are very personal so I hesitate to suggest Prime Day deals for them, but the beautiful thing about Amazon is that they do offer returns. I feel like knifes are the kind of purchase that needs to be done in person to feel the heft and handling, but if based on looks and reviews alone, these two knives look interesting to me: this 8 inch Damascus Kitori chef’s knife: 40% off and this 7 inch Damascus nakiri: 50% off. As for knife stands, we have a double-sided magnetic wooden block, much like this one that is 27% and we love it.The best prime day buy: Cutting Boards
Most people don’t change their cutting boards nearly enough, especially if they’re using plastic ones. Take advantage of Prime Day and grab one (or more). Truly, it’s one of the kitchen’s small luxuries to have multiple cutting boards without having to constantly be washing them. BPA free, highly rated, dishwasher safe and cute to boost, this set of three is 17% off for Prime Members. The best buy though if you’re looking for a commercial grade style cutting board, are these awesome guys. They’re up to 59% off, textured, BPA free, come in multiple large sizes, and are color coded, just like in professional kitchens (and ours too).Peelers
Have you ever used a vegetable peeler that just isn’t sharp anymore? Is it the vegetable peeler that’s in your kitchen drawer right now? The joy of peeling through vegetable skins with ease is 37% off for Prime Day. They come with carbon steel blades and are the superior Y-shape of peelers.Kitchen Towels
If there’s one thing I absolutely loathe, it’s a lack of fresh, clean kitchen towels. They’re the workhorse of the kitchen and having a huge, clean stack is a life saver. Really, any 100% cotton dish towels will do, but this set of 6 is 36% off and is highly rated, so they will do nicely. Truly the best savings are on items that you would regularly purchase anyway, but now as a bonus, they’re on sale! That’s it for now! I’ll be updating this page as I discover more deals, so hop on back before prime day! xoxo steph we may earn a smol commission from these links Read More →
I Am... Air Fryer Chicken Thighs
Tasty, quick, juicy air fryer chicken thighs are here to save you from hunger. These air fryer chicken thighs are juicy, quick, and best of all, delicious. When you want food and you want it fast, air fryer chicken thighs are just the thing. These guys are seasoned with one of the best chicken flavors out there - lemon pepper chicken. It makes a great base chicken for any sauces or side pairings you might like, and it's so good all on its own too.
Why is the air fryer better for chicken thighs?
- If you like super juicy baked or roasted chicken, air fryer chicken tastes just as juicy and tender, maybe even more so
- Air frying chicken thighs is faster than roasting/baking
- It’s also more energy efficient because you don’t need to preheat or turn on your oven
How long to cook chicken thighs in the air fryer?
- Boneless skinless chicken thighs: Air fry at 360°F for 12-15 mins, flipping halfway.
- Bone in skin on chicken thighs: Air fry at 360°F for 18 mins, flipping halfway, then add an extra 5 minutes at 400°F to crisp up the skin.
- Frozen chicken thighs: Air fry from frozen at 360°F for 25 mins, flipping halfway, then add an extra 5 minutes at 400°F to crisp up the skin.
Bone in skin on vs. boneless skinless
You can go with either: extra juicy or extra easy, the choice is yours! This recipe defaults to boneless skinless chicken thighs because they are my go-to: they cook quickly and are never dry because the cooking time is so short. Plus, when I’m eating, I can just shove them in my mouth without thinking or use them shredded in tacos or on salads. Bone in skin on chicken thighs are delicious as well though – I use them in a huge amount of recipes and you can easily use them here too. The skin crisps up beautifully and also self-bastes the meat underneath, which makes it tastier. They're not a second class citizen at all. [caption id="attachment_34498" align="alignnone" width="1450"] left: boneless, right: skin on[/caption]How to air fry chicken thighs
I switch between making bone-in skin on chicken thighs and boneless skinless thighs in the air fryer. I like both, so which chicken thigh you choose is up to you.- Pat dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so that it can crisp up - this is especially important if you’re making bone in, skin on chicken thighs. Moisture is the enemy of crispiness.
- Season. Place the thighs in a bowl and season with a lemon juice, spices and a touch of oil. The oil helps conduct heat which makes the skin crispy and the lemon juice and seasoning adds flavor.
- Air fry. Place the chicken in the air fryer in a single layer and air fry, flipping halfway through, until the internal temp reaches 165°F. (See below for times)
The secret to juicy air fryer chicken thighs
The secret to juicy air fryer chicken thighs is…there is no secret! It always comes out juicy!Do I need to preheat the air fryer for chicken thighs?
Unlike using a regular oven, you don’t need to preheat the air fryer, which means dinner gets on the table faster. If you wanted to get that last little bit of speed or juiciness, or if your air fryer takes a little longer than you’d like to come to temp, you can preheat the air fryer before starting any of the other steps, and it’ll be hot enough by the time you have the chicken ready to go.Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, especially for bone-in skin-in, I recommend it. Start cooking the chicken skin side down then flip it to finish skin side up so the skin looks pretty and crisp.What can I serve with air fried chicken thighs?
Since you have the air fryer out, why not pair the chicken thighs with:- Air fryer asparagus
- Air fryer brussels sprouts
- Air fryer roasted broccoli
- Air fryer parmesan wedge fries
How do I reheat chicken thighs in the air fryer?
To reheat already cooked chicken thighs in the air fryer, let the thighs heat up at 350°F for 2-3 minutes.What’s the best air fryer?
Our air fryer is discontinued ? but we love it so much. The Philips XL (ok actually the XXL) is what we’d get if ours ever broke though.Can I make these in the oven?
Yes!- Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
- Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if properly tempered.
- Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they’re coming right out of the fridge.
Air Fryer Chicken Thighs
Tasty, quick, juicy air fryer chicken thighs are here to save you from hunger!
- air fryer
- 1/2 lemon
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (smoked paprika preferred)
- 1/4 tsp freshly ground pepper (or 1/2 tsp as desired)
- 1.5 lbs bone in skin on chicken thighs (or 1lb boneless skinless, see notes)
Optional paprika oil for extra shine
- 2 tbsp olive oil
- 1 tsp paprika (smoked paprika preferred)
Slice half of the lemon and set aside, then juice the other half. Mix in 1 tbsp olive oil into the lemon juice and stir in the garlic powder, onion powder, paprika, and pepper.
Lightly pat the chicken dry with a paper towel. Season with salt and pepper. Toss the chicken in the lemon-pepper sauce.
Cook at 360°F for 12-15 mins or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done.
See notes for bone-in skin-on or frozen cooking times.
Optional: make some paprika oil to drizzle/brush on after the thighs are done: heat up 1 tsp paprika with 2 tbsp oil in a small pan over low heat, until it starts to bubble. Remove from the heat and brush onto the cooked thighs.
For bone-in skin-on: Cook at 360°F for 18 mins, or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done. Optionally, add an extra 5 minutes at 400°F for crisp skin (for a total cooking time of 23 mins).
For frozen chicken thighs, cook at 360°F for 25 mins, or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done. Optionally, add an extra 5 minutes at 400°F for crisp skin (for a total cooking time of 30 mins).
I Am... Air Fryer Char Siu Recipe
Is there anything better than a simple plate of rice and char siu? Chinese BBQ is a weird and wonderful thing. Like with European community bread ovens, its origins come from ancient times when Chinese villages could only support one central oven capable of making slow roasted meats. There would be one BBQ master, and in their window would hang whole pork carcasses, ducks, and always, sweet, smoky char siu. Making char siu at home isn’t hard, and there are lots of recipes online, but most of these recipes are oven-based. In my opinion though, an air fryer is a million times better. It heats up faster; the air circulation gets you a better char; and the inside is perfectly cooked in a tenth of the time.
What is char siu
Char siu, if you've never had it, is Chinese BBQ pork. It's a little bit sweet, smoky, and tender yet firm. You'll often see small bits of it in restaurant fried rice, but if it's done right, it's better served up in thick slices over plain rice and some wok fried vegetables.How to make air fryer char siu
- Cube the pork. Because we're doing this in an air fryer, surface area is your friend. Plus, more char equals more flavor.
- Make the marinade. Just 5 ingredients, plus a couple of optional.
- Marinate overnight. You can go as short as 30 mins but longer is better.
- Air fry to perfection: 8 mins at 375º is what I did.
- Enjoy on fluffy white rice with some fresh greens, or use in a recipe of your choice (more below).
Is this better than baked?
This recipe builds on our standard char siu recipe, but replaces the oven with an air fryer, and honestly, I’ll probably never go back to a conventional oven again, unless I somehow have a need for a giant batch. Hey, it could happen. I also replaced the standard pork shoulder with a 1.5" thick cut, well-marbled pork chop. It was way easier to find at the store than a pork shoulder. Moreover, it comes out juicy, sweet, and delicious, the way Chinese BBQ should be. Like Steph with her baking, sometimes small batch is the way to go, although for how delicious this is, you might want to save the marinade and do an easy second or third batch. It’ll go quick.What to do with char siu
Air Fryer Char Siu Recipe
- air fryer
- 1 lb thick cut pork chop
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 cloves garlic (smashed)
- 1 inch ginger (sliced)
- 2 tsp shaoxing wine (optional)
- 1/2 tsp chinese five spice powder (optional)
- 1/4 tsp ground white pepper (optional)
Cut the pork chop into 1" pieces. Combine the remaining ingredients into a marinade, then marinate the pork in the fridge. Longer is better, ideally go at least 30 minutes, but overnight is best.
Place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer. Set the air fryer to 375ºF for 8 minutes (see note).
Enjoy with white rice or on its own as a snack.
Note: If you prefer your pork on the more well done side, set it to 10 minutes instead.
Feel free to save the marinade in the fridge to use again within 24 hours, or bring to a boil for 1-2 minutes to use as a sauce or glaze for an extra rich char siu.
I Am... Bulgogi: Super Savory Korean Grilled Meat
Bulgogi is the easiest, most flavorful dinner main you'll make this week, and you won't believe how quick it comes together. It's tender sliced meat marinated in a subtle sweet and spicy sauce, chargrilled to perfection. Bulgogi is one of the greatest things ever and a perfect introduction to Korean food. Bulgogi is one of the easiest Korean dishes to make at home. Whether or not you have an authentic Korean BBQ grill or just a non-stick skillet on your stove, it’s an addictive savory melt in your mouth weeknight-compatible dinner.
What is bulgogi?
Bulgogi is a classic Korean BBQ meat item. It’s typically a thinly sliced cut of beef that’s been marinated in a pear-soy-onion mix. The meat is then quickly charred on a Korean BBQ plate over an open flame. At home, people crisp it up in a pan on the stove. It’s served up with rice, lettuce, and little kimchi-forward appetizers and pickles.Spicy bulgogi
To make spicy bulgogi, just stir in a bit of gochujang (Korean red pepper paste). I would start with 1 heaping teaspoon, taste, and go from there based on your spice tolerance. Do this before adding the marinade to the meat, of course.The best cuts for bulgogi beef
The best cuts of beef for bulgogi are sirloin, rib eye or brisket. It’s the thin slicing that’s the real secret to great Bulgogi. You can find perfect presliced meat at H-Mart or most other asian grocery stores. If your supermarket has a good meat department, you can usually ask them for thin slices. As a last resort, you can buy a hunk of beef, quickly chill it to almost frozen, and slice as thin as you can.Do you need a grill?
Bulgogi tastes best flame grilled over butane gas or charcoal (bulgogi means fire-meat in Korean) - although most people don't do charcoal at home since it will be very smoky and possibly dangerous if you have poor ventilation. The best bet is a nonstick or cast iron skillet over high heat.How to make bulgogi
- Roughly chop an onion, core and chop an Asian pear (you want about 1 cup of rough dice), and peel your garlic.
- Blend all the marinade ingredients until smooth.
- Marinate your meatfor 2 hours or up to overnight.
- Grill or fry your meat.
- Eat with lettuce, rice, and lots of banchan!
Bulgogi sauce ingredients
Asian pear
Asian pears, sometimes called apple pears, are light golden yellow, round, and firm with a crisp crunch (crispier than ordinary pears), lots of juice and more sweetness. If you can’t find an Asian pear, you can sub a regular pear (like Bosc) or sweet apple (like Fuji).Soy sauce
Believe it or not, soy sauces are different for each Asian country. Go for a Korean soy sauce such as Sempio if you can. If you can’t, a Japanese soy sauce is next best, such as Kikkoman.Toasted sesame oil
Toasted sesame oil is dark, nutty, and can’t be used for frying unlike it's clear sibling. You can find it in the Asian aisles, at an Asian grocery store, or online. Our favorite brand is Kadoya.Rice vinegar
Rice vinegar is a little nuttier and a lot sweeter than most other vinegars. Many rice vinegars you find will be seasoned sushi rice vinegar, with sugar, salt, and possibly other items in its ingredients list. This isn’t exactly what you want but can still be used. Actual rice vinegar only has one ingredient. Any other vinegar you love will work too.Ginger
If you hate mincing ginger, we use a Japanese ginger grater. They are very effective and pretty cheap – if you live near a Daiso, you can even get them for $1.Bulgogi Recipe
Super Savory Korean Grilled Meat
- blender
- 1/2 medium onion (roughly chopped, about 1 cup)
- 1/2 pear (cored and quartered, Asian pear preferred, about 1/2 cup)
- 4 cloves garlic (peeled)
- 1 tsp ginger (minced)
- 2 tbsp water
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1/2 tsp black pepper
- 2 lbs ribeye (thinly sliced, or other meats, see notes)
- 1 tbsp gochujang (or to taste, optional)
Blend the onion, pear, garlic, ginger, and water.
Mix the onion-pear mix with soy sauce, brown sugar, toasted sesame oil, vinegar, and black pepper. Add gochujang, if using.
Mix the marinade throughly with the meat and marinate for 2 hours to overnight.
Cook the meat on a hot plate/grill, cast iron pan, or nonstick skillet, flipping as needed.
Other good choices for meats are brisket, sirloin, or any other thinly sliced meats you can find at an Asian grocery store. You can also use thinly sliced pork belly, collar, jowl, or thickly sliced chicken breast, or cubed chicken thighs.
You can julienne the rest of the pear as a garnish.
I Am... Sweet and Sour Chicken
This is a easy, healthy, 8 ingredient, no deep fry version of the classic takeout favorite sweet and sour chicken. It's kind of surprising to me that sweet and sour chicken is way more popular than sweet and sour pork. Maybe because sweet and sour pork is definitely what I grew up with. But, pork or chicken, this sweet and tart sauce is so GOOD with fluffy white rice. Forget takeout or delivery, this is better.
Baked sweet and sour chicken
This is a variation on our authentic oven-baked sweet and sour pork, featuring chicken. The chicken ends up juicy with the slightest bit of crispiness thanks to a cornstarch coating. Besides no cleanup, no expensive oil to throw away, and no splatter, this is also way better for you, so you can feel good about eating it every night, and you're going to want to. It tastes just as good as the deep fried version with none of the guilt.How to make sweet and sour chicken
- Preheat your oven to 450ºF and season your chicken with salt and pepper.
- Coat the chicken. We use cornstarch, it makes for an authentically light and crispy coating. Any other starch such as potato starch is good too.
- Bake the chicken. 20 minutes, then flip and bake another 10.
- Make the sauce while you wait. Roughly chop up your onions and pineapple too.
- Sauce the chicken and lightly cook the onions and pineapples at the same time.
- Enjoy!
Sweet and sour sauce ingredients
- Ketchup?! I know you’re thinking, why? But the real reason is ketchup used and beloved in a lot of Chinese kitchens. We used ketchup as a extra flavor booster a lot when we were growing up and the truth is, a lot of restaurants use it too. It’s the secret to getting that unique tangy sweet and sour flavor in sweet and sour dishes.
- Pineapple or no pineapple? Usually there’s pineapple in sweet and sour dishes but we didn’t have any on hand and I didn’t want to go out and buy a can (or chunk). Feel free to add any vegetables in – any crunchy, juicy vegetable is always a good bet - such as the red onion and yellow peppers in the photos. Pineapple is classic though, and fresh is best!
Tips and tricks
- Don’t forget to lightly oil the wire rack you cook your chicken it, it helps it not stick and also somehow makes the chicken more crunchy on the bottom.
- If you want even more crunch, blast the heat up at the end of the baking session and get everything deeply browned – just make sure you keep an eye on it.
If you love Chinese food
Serve this up with some:- Fluffy White Rice
- Salted Egg Yolk Fried Chicken
- Classic Chinese Tomato Egg Stir Fry
- Chinese BBQ Pork aka Char Siu
- 15 Minute Spicy Shrimp and Snap Pea Stir Fry
- Easy Keto Friendly Low Carb Beef and Broccoli Stir Fry
- Rice Noodle Rolls Wrapped Around Chinese Doughnuts
- Spicy Chili Oil Wontons
Sweet and Sour Chicken Recipe
An easy, healthy, 8 ingredient, no deep fry version of that classic take out favorite: Chinese sweet and sour chicken
- 1 lb boneless skinless chicken thighs (cubed)
- 2 tbsp cornstarch
- 1/4 cup sugar
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 1 bell pepper (cubed)
- 1/2 red onion (cubed)
Heat your oven to 450°F. Season the chicken with salt and pepper.
Place the chicken in a ziploc bag along with 1 tablespoon cornstarch. Shake well to coat and then place on an oiled rack on a foil lined baking sheet.
Bake for 20-30 minutes, until golden brown and crispy, flipping halfway.
When the chicken is almost done baking, make the sauce by whisk the remaining 1 tablespoon of cornstarch with 1/4 cup water. Whisk in the sugar, ketchup, vinegar, and soy sauce.
Add the sauce to a nonstick pan and bring to a boil. Once bubbling, turn the heat to low and add the vegetables. Cook until your desired doneness then remove from the heat (we keep the vegetables almost raw).
Add the cooked chicken to the sauce and toss until well coated. Enjoy served with rice!
Serves 2 as a main or 4 with other dishes.
I Am... Better Than Takeout Sesame Noodles
Sesame noodles are a thing. Sesame noodles are many people’s ride or die. What’s your go to order when you’re getting Chinese take out? Mine is beef chow fun (OMG I love the heck out of that stuff) and Mike goes between black bean beef chow mein and yang chow fried rice. What we never ever order is sesame noodles. Don’t get me wrong, I love sesame noodles. But I just never order them because, why? They’re incredibly easy to make at home - it’s literally faster than ordering takeout.
The easiest noodles to make at home
Once you make your first bowl of homemade sesame noodles, I guarantee you won’t be ordering them anymore. Slurpable strands of chewy noodles tossed in a creamy, nutty, savory, sweet sauce. SO GOOD. Plus, these are pretty much pantry noodles so you can make them any time, any where.Sesame noodles: not so spicy
These aren’t the spicy kind of noodles by the way. If you’re looking for those, you’re probably wanting to make cheater’s dan dan noodles. These are a sweet and savory nutty noodle that everyone will love. There’s creamy richness from the sesame paste, umami from the soy sauce, tang from the rice vinegar, a bit of bite from the raw garlic, and sweetness thanks to a bit of sugar.What noodles are these?
You can use any noodle you like or have on hand, but if you would like the ones in the picture, they are called Chinese knife sliced or knife cut noodles and you can get them at your local asian supermarket or online.Happiness is a bowl of (sesame) noodles
These couldn’t be simpler to make. I like mixing up the sauce right in the bowl I’m going to eat it in, that way I have only one bowl to wash. Make it a big one so you have lots of room to toss your noodles, then slurp away. Happiness is a bowl full of noodles, am I right?Better Than Takeout Sesame Noodles
Creamy sesame noodles, made faster than it takes to order in!
- 2 tbsp Chinese sesame paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- 1 clove garlic (minced)
- 4 ounces dried noodles of choice
- toasted sesame seeds (to finish)
- chili flakes (to finish)
In a large bowl, mix together the sesame paste, soy sauce, rice vinegar, sesame oil, sugar, and garlic.
Cook the noodles according to the package instructions. Save 1/4 cup of the cooking water, then drain well.
Toss the noodles with the sauce, loosening with hot noodle water if too thick.
Enjoy topped with toasted sesame seeds and chili flakes if desired.
I Am... Zha Jiang Mian Recipe
If I had to choose a noodle that I could name as my number one top comfort food and eat forever and ever it would be zha jiang mian aka "fried sauce noodles." It’s an absolute breeze to make the sauce and it keeps well in the fridge which means bowls of salty, sweet, and savory noodles are ready in a flash.
What is zha jiang mian?
Translated, zha jiang mian means “fried sauce noodles” in Mandarin and essentially that’s what it is: a bunch of sauces fried up together and served tossed with noodles. It’s originally from Beijing and made with two types of fermented bean paste: ganhuang jiang (fermented yellow soy bean paste) and tianmian jiang (sweet fermented flour and bean paste). These two pastes combine together into an AMAZING salty, sweet, punchy, complex sauce. The meat sauce is kind of reminiscent of a Chinese Bolognese except it only takes 15 minutes to make. For this version we’re going for quick and easy. This zha jiang mian is crazy delicious even when it’s simplified by using easy to find Chinese ingredients – the kind you can find at Target. Make a double batch and keep it in the fridge: you can add as much or as little sauce as you like to your noodles. If you love noodles and meaty sauce, you’ll love this. It’s full of umami, sweet and salty flavors, and it tastes like comfort in a bowl. The deep punch of flavors is offset but crunchy, juicy cucumbers and the contrast between the freshness of the cucumbers, the savoriness of the sauce, and the chewiness of the noodles will make you want to eat more and more.Zha jiang mian ingredients
- shallots and garlic - shallots and garlic together are the ultimate aromatics. Shallots are sweeter and more pungent yet mellow compared to onions and garlic, well, everyone knows how amazing garlic is. Simmered in hot oil until soft, the aromas of shallots and garlic let you know something good is on the way.
- ground pork - ground pork is my favorite meat for zha jiang mian because of it’s sweet porky flavor and fat content. It’s more tender than using ground beef and has more flavor than ground chicken or turkey. You can use any minced meat you like, but pork is the classic.
- hoisin sauce - hoisin sauce is a Classic Chinese sauce that adds so much flavor. Hoisin is pretty much sold everywhere now, from Target to your basic grocery store, and of course, online. It’s a thick, sweet brown sauce that’s used in marinades and as a dipping sauce. It’s super flavorful: sweet, savory, and slightly tangy.
- oyster sauce - this is the secret ingredient that adds a huge amount of umami and seafood flavor to the sauce. more on this below
- dark soy sauce - not just your regular soy sauce, more on this below
- sugar - a little bit of sugar adds some sweetness making this dish one that both kids and adults love
- noodles - you’ll find zha jiang mian served with wheat noodles in Beijing, but you can serve them with any noodle you like. If you want to go the traditional noodle, look for a white wheat noodle in the fridge section at your local asian grocery store.
- cucumbers - julienned cucumbers add crunch and freshness that contrasts with the meaty sauce, highlighting the sauces savoriness.
Oyster sauce
Oyster sauce is sweet and thick and full of complexity. It can be found in the Asian aisle of any grocery store or online. If you see the Lee Kum Kee bottle with the two people in boats, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient. Oyster sauce doesn’t taste super seafood-y but it definitely adds an extra oomph to this sauce that you won’t be able to put your finger on.Dark soy sauce
This is a thicker, darker soy sauce that’s not as salty as light soy sauce and it’s used mostly to add a beautiful color to your noodles, but it also has a caramel note too it. It’s readily available online and at well stocked grocery stores. You can sub regular soy sauce if you don’t have dark, but it’s what gives these noodles their gloss.How to make zha jiang mian
- Fry the aromatics. Fry some shallots and garlic in oil until soft and fragrant.
- Cook the pork. Add the ground pork and cook it, breaking up, until browned.
- Fry the sauces. Add hoisin, oyster, dark soy sauce, sugar, and a bit of water and simmer until the sauce thickens and all the flavors meld.
- Mix. While the sauce is doing it’s thin, cook your noodles and drain well. When the sauce is ready, mix a generous portion with the noodles.
- Enjoy. Slurp and enjoy topped with cucumbers and green onions or cilantro!
What kind of noodles?
I love this meat sauce with all sorts of noodles. Traditionally zha jian mein comes with thick wheat flour based noodles (look in the fridge section of your local Asian grocery store), but the sauce tastes fantastic with spaghetti and I’ve been known to mix it up with rice noodles as well. Go wild, it’s a tasty savory meat sauce that pairs well with virtually any noodle. Try it with:- Chinese wheat noodles
- udon
- rice noodles
- vermicelli
- egg noodles
- lo mein noodles
- pasta
Vegetables
Usually you’ll see zha jiang mian served with fresh vegetables, a rarity in Chinese food, but the freshness of cucumbers goes so amazing with the super umami meaty flavors - the contrast is just insane. Some other vegetables you can try:- shredded carrots
- shelled edamame
- sliced radishes
- bean sprouts
- thinly sliced celery
- shredded cabbage
- green onions
- cilantro
- shredded zucchini
Zha jiang mian vs jajangmyeon
If you’re a fan of Korean food, you’ve most likely had jajangmyeon, those super flavorful noodles covered in black bean sauce. Jajangmyeon is a Korean take on zha jiang mian using the ingredients they had back when globalization wasn’t quite was it is today. Jajangmyeon is noodles covered in a thick sauce made with diced pork chunjang (black bean paste) served with vegetables.Vegetarian zha jiang mian
If you’re vegetarian, you can absolutely make this zha jiang mian with tofu. I find that extra firm tofu, crumbled, is the best in terms of texture and flavor. Crumbled tofu really mimics ground meat and the ground tofu soaks up all the sauce ingredients perfectly.Zha Jiang Mian Recipe
Bouncy noodles in an AMAZING salty, sweet, punchy, complex sauce.
- 2 tsp neutral oil
- 2 shallots (diced)
- 4 cloves garlic (minced)
- 1/2 lb ground pork
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- freshly ground pepper (to taste)
- 2 portions noodles (of choice)
- cucumbers (to finish)
- fresh cilantro (roughly chopped, to finish)
In a pot, heat up the oil over medium heat. Add the shallots and garlic and cook, stirring, until soft and fragrant. Add the pork and cook, breaking up, until no longer pink. Stir in the hoisin, oyster, dark soy, sugar, and 2 tablespoons of water. Let simmer over low heat for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed. Season with pepper.
While the sauce is cooking, prep the cucumbers and cilantro. I smashed the cucumbers and broke them into small pieces, but traditionally the cucumbers are julienned.
Cook the noodles according to package instructions and drain well. Toss with the sauce and serve with cucumbers and cilantro on top. Enjoy immediately.
Estimated nutrition doesn't include your noodles of choice.
I Am... Shawarma
This chicken shawarma is going to blow you away. Pantry spices + chicken = magic! Shawarma is all the good things: crispy charred spiced meat wrapped up in a fluffy pita with fresh lettuce, juicy tomatoes, and crunchy cucumbers. It’s one of the best combinations on earth, especially at 2 in the morning. Heck, it’s one of the best combinations at any time of the day really. There’s a reason why humans have been grilling meat since the beginning of time and the deliciousness of shawarma is one of them.
How to make shawarma
Shawarma can be made with lamb, beef, chicken, or turkey. In our case, we’re going to be using chicken thighs.- Make a spice mix: In a small bowl, mix together cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a spice mix.
- Marinate: Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Marinate for at least 2 hours.
- Cook the chicken: You can do this in the oven, on the stove, in the air fryer, or on the grill. When it’s done, let it rest, then slice.
- Serve: enjoy hot on a platter with shawarma sauce, salad, and a pita; or place everything in a pita and wrap it up, street food style.
Shawarma ingredients
Shawarma is all about the spice, so aside from chicken thighs, fresh lemon juice, and olive oil, you will need: cumin, paprika, garlic powder, ground coriander, ground cardamom, ground ginger, turmeric, aleppo pepper, cinnamon, and ground cloves.- Aleppo pepper - These little dried pepper flakes are amazing. The aleppo pepper in this recipe is optional, so leave it out if you’re spice adverse. But if you’re adventurous, please give it a try. It’ll add just a hint of heat and so much deliciousness. They’re about as half as spicy as regular crushed red pepper flakes but so much more flavorful: earthy, with a fruity tang.
What is shawarma?
Shawarma as we know and love it, is a staple street food of the Middle East. Traditionally, shawarma refers to a Levantine way of preparing meat: thin cuts of marinated meat are stacked in a cone on vertical rotisserie and grilled. The word shawarma itself means “turning.” Typically shawarma is a low cost street food featuring vast quantities of tuom (garlic paste), chicken, pita bread, and fries. You can find it all over the world as plates and wraps, and it's the best thing after a long night of drinking or a quick pick me up anytime.What if I don’t have all the spices?
If you don’t have all the spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
Do I need a vertical spit?
You can get all the flavors of shawarma without the spit! The key is marinating your meats in the same spices that they use at your favorite shawarma shop. If you want that extra bit of char, after your chicken is cooked and sliced, you can aggressively char it in a cast iron pan for extra flavor.How to cook shawarma
- Stovetop - Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
- Oven baked - Heat the oven to 425°F and lay the chicken out in a single layer on a foil lined sheet pan and bake for 20-30 minutes, flipping halfway.
- Air fryer - Air fry the marinated thighs at 360°F for 12-15 minutes, or until cooked through, flipping halfway.
- Grill - Heat the grill on medium high. When hot, grill the chicken for 3-4 minutes per side, until charred and cooked through.
Sides
Go all out and create the ultimate mezze platter with:How to serve
You can serve shawarma tucked into a pita like a wrap or you can serve it on a plate with rice, salad, and a pita on the side.Don’t forget the sauce!
Is it shawarma if there isn’t shawarma sauce? I’ve included a creamy garlicky yogurt sauce recipe with a hint of tahini and lemon. It’s so good you’re going to want to eat it with a spoon.Chicken Shawarma Recipe
This chicken shawarma is going to blow you away. Pantry spices + chicken = magic!
- 2 lb boneless skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 1/2 lemon (juice only)
Shawarma Spice Mix
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground aleppo pepper (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Shawarma Sauce
- 3/4 cups greek yogurt
- 4 cloves garlic (crushed)
- 2 tbsp tahini
- 2 tbsp lemon juice
- salt and freshly ground pepper (to taste)
Assembly
- 2 cups romain
- 1 cups tomato (cubed, tomatoes of choice)
- 1 cucumber (sliced, optionally salted)
- 1/2 red onion (sliced, optionally pickled)
- 4-8 fresh pita
In a small bowl, mix together the cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a shawarma spice mix.
Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Season with salt and pepper. Marinate for at least 2 hours.
While the chicken is marinating, make the shawarma sauce by stirring together the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and set aside in the fridge until ready to eat.
Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
Slice the chicken into bite sized pieces and enjoy hot on a platter with shawarma sauce, rice, salad, and a pita; or place the shawarma in a pita with lettuce, tomatoes, cucumbers, onions, and drizzle with shawarma sauce. Optional: After slicing the chicken into bite sized pieces, and add back to the pan and cook over high heat to add extra char before serving.
If you don’t have all the shawarma spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
I Am... Air Fryer Chicken Breasts
If you want juicy, air fryer chicken breasts are the way to go. No more dry meat, just juicy, moist, perfectly cooked chicken breasts every time. Air fryer chicken breasts are juicy, quick, and never dry. I usually meal prep a bunch of chicken breasts at the beginning of the week (especially if I have a really busy week) and I find that the air fryer is the best, most consistent way to make them. I then use the cooked chicken breasts in salads, wraps, burritos, tacos, sandwiches, noodle bowls, pasta, or even on their own as a no-carb snack.
How to make air fryer chicken breast
How to air fry ALL the chicken breasts: boneless skinless chicken breasts, boneless skin on chicken breast, bone in skinless chicken breast, and bone in skin on chicken breast.- Season. Place the breasts in a bowl and season with a drizzle of oil, salt, pepper, garlic powder, and paprika. The oil helps conduct heat and seasoning adds flavor. Feel free to use your favorite chicken seasoning, like these !
- Air fry. Place the chicken in the air fryer in a single layer and air fry, flipping halfway through, until the internal temp reaches 165°F. (See below for times)
How long to cook chicken breast in the air fryer?
- Boneless chicken breasts: Air fry at 400°F for 12-15 mins, depending on size, flipping halfway.
- Bone in chicken breasts: Air fry at 400°F for 25-28 mins, depending on size, flipping halfway.
- Frozen boneless chicken breasts: Air fry from frozen at 360°F for 25-30 mins, depending on size, flipping halfway.
Why make air fryer chicken breast?
- If you like super juicy baked or roasted chicken, air fryer chicken tastes just as juicy and tender, maybe even more so
- Air frying chicken breasts is faster than roasting/baking
- It’s also more energy efficient because you don’t need to preheat or turn on your oven
- Super easy cleanup
Bone-in skin-on vs. boneless skinless
Both work: if you care about presentation and want really pretty chicken breasts, use skin on, bone in chicken breasts because the skin crisps up beautifully and also self-bastes the meat underneath. The bone in helps it keep it’s shape. Boneless skinless chicken breasts are delicious as well though – I use them in a huge amount of recipes and they are my go to.The secret to juicy air fryer chicken breast
The secret to juicy air fryer chicken breasts is…there is no secret! Well, there is a secret, actually, it’s to not over cook them. Definitely invest in an instant read thermometer, it will ensure that your chicken is cooked to the right temp every time. If you over cook your chicken breast you’ll end up with dry chicken. Sometimes I even pull breasts out when they reach 155-160°F because the carry over heat while the breasts are resting will bring them up to 165°F. The best kind of thermometer is a thermocouple style, but you don't have to spring for the fancy expensive ones: this one is nice and inexpensive and still super fast. The other tip I have is, letting the breasts rest a bit before slicing or shredding. Letting them rest for 2 minutes will let the juices settle, keeping the breasts juicy, instead of spilling everything out on to the plate. Also, I like putting the rounded side of the breast down first (the side that would have had the skin on it) so that when it’s flipped over, the presentation side gets a bit more time to brown.Do I need to preheat the air fryer for chicken breasts?
Unlike using a regular oven, you don’t need to preheat the air fryer, which means dinner gets on the table faster.Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, I recommend it. Start cooking the chicken rounded side down then flip it to finish rounded side up so it looks pretty and golden.How do I reheat chicken breasts in the air fryer?
To reheat already cooked chicken breasts in the air fryer, let the breasts heat up at 350°F for 2-3 minutes.What can I serve with air fried chicken breasts?
Since you have the air fryer out, why not try:- Air fryer asparagus
- Air fryer brussels sprouts
- The best air fryer roasted broccoli
- If you're tired of frozen fries: Air fryer parmesan wedge fries
- And even dessert: Air fryer donuts
Air Fryer Chicken Breasts
Juicy chicken breasts in air fryer deliciousness.
- air fryer
- 2-3 chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
In a bowl, toss the chicken breasts with oil, garlic powder, paprika, and salt and pepper to taste.
Place the breasts, without overlapping, rounded side down and air fry per the temperatures and times below, flipping halfway, or until the the internal temperature reaches 165°F or until the juices run clear.
- For boneless chicken breasts (skinless or skin on): 12-15 mins @ 400°F
- For bone in chicken breasts (skinless or skin on): 25-28 mins @ 400°F
- For frozen boneless chicken breasts (skinless or skin on): 25-30 mins @ 360°F
(All times dependent on size)
Remove from the air fryer immediately and let rest for 2 minutes before enjoying.
