Instead of getting takeout, why don’t you try these 5 Easy Air Fryer Recipes? The outcomes will totally be worth it.
#1 EGG FRIED RICE (1 serving)
Ingredients:
- 1-2 green onions
- 1 large egg
- Kosher salt and black pepper, to taste
- 1 cup (210g) cooked and cooled rice (preferably day-old rice)
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- 1 tsp oyster sauce (or soy sauce)
- Furikake (or salad mix), to garnish
Instructions:
1. Thinly slice the green onions. Optionally, if you have leftover bacon, cut it into small pieces.
2. Beat the egg with a pinch of salt and pepper. Add the rice, cooking oil, and oyster sauce. Break up the rice and mix together.
3. Once the egg coats every single grain, add the green onions and bacon (if using). Stir together. Pour that into a heatproof container.
4. Cook at 180℃ (355℉) for 7 minutes. Give it a quick stir. Cook for another minute or two.
5. Transfer to a serving plate. Garnish with furikake or any greens you like. Enjoy~!
#2 CRISPY BAKED TOFU (2 servings)
Ingredients:
- 17 oz (500g) firm tofu
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp light corn syrup (or honey)
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp minced garlic
- 1 tbsp neutral-tasting oil (such as grape seed, canola, vegetable oil, etc.)
- Kosher salt and black pepper, to taste
- 1/2 tbsp toasted sesame oil
- Handful of microgreens (or salad mix), to garnish
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Make the sauce: In a small container, stir together the Korean chili paste, corn syrup, soy sauce, oyster sauce, garlic, and oil.
2. Pat dry the tofu with paper towels. Using a knife, make some cuts like a checkered pattern, but not all the way down. Season with salt and pepper to taste.
3. Put the tofu on a piece of parchment paper. Generously brush the sauce on the tofu.
4. Cook at 200℃ (390℉) for 15 minutes.
5. Drizzle with sesame oil. Garnish with microgreens and sesame seeds. Serve on its own or enjoy with some hot rice.
#3 BULGOGI WITH EGGPLANTS (2 servings)
Ingredients:
- 2 eggplants
- Kosher salt and black pepper, to taste
- Cooking spray
- 1 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 1/2 tbsp minced garlic
- 1/2 tbsp toasted sesame oil
- Back pepper, to taste
- 7 oz (200g) ground beef
- 1-2 sliced green onions
- Generous pinch of toasted sesame seeds (or salad mix), to garnish
Instructions:
1. Cut the eggplants in half lengthwise. Using a spoon, make a little room for our bulgogi.
2. Season with salt and pepper to taste. Put them in the air fryer. Spray lightly with cooking spray. Cook at 180℃ (355℉) for 5 minutes.
3. In a large mixing bowl, stir together the soy sauce, sugar, mirin, oyster sauce, garlic, sesame oil, and black pepper. Add the ground beef and sliced green onions. Mix together.
4. Put the beef mixture on top of the cooked eggplants. Toss into the air fryer. Cook at 180℃ (355℉) for 10 minutes or until cooked through.
5. Transfer to a serving plate. Garnish with sesame seeds or any greens you like. Serve with hot rice. Enjoy~!
#4 TERIYAKI CHICKEN (1 serving)
Ingredients:
- 7 oz (200g) boneless, skin-on chicken thighs
- Kosher salt and black pepper, to season
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1/2 tbsp sugar
- 1/2 tbsp minced garlic
- 1/2 tsp grated ginger
- 1 cup (210g) hot cooked rice, to serve
- 1 green onion (or salad mix), to garnish
Instructions:
1. Season the chicken with salt and pepper. Set aside.
2. Make the sauce: In a small container, add the soy sauce, oyster sauce, mirin, sugar, garlic, and ginger. Mix until the sugar is completely dissolved.
3. Pat dry the chicken with paper towels. Place the chicken in the air fryer, skin-side up. Cook at 180℃ (355℉) for 10 minutes.
4. Generously brush the sauce on the chicken and flip. Cook the other side for another 5 minutes or until the chicken is cooked through.
5. To serve, place the sliced chicken on top of the rice. Add an extra drizzle of the sauce. Garnish with sliced green onion. Enjoy~!
#5 MAPO TOFU (2 servings)
Ingredients:
- 10.6 oz (300g) firm tofu
- 2 green onions
- 1 green chili pepper (or bell pepper)
- 1 mild red chili pepper (optional), for color
- 3.5 oz (100g) ground pork
- 1 cup (240ml) water
- Slurry (1 tbsp cornstarch +1 tbsp water)
Seasoning:
- 1 tbsp chili oil
- 1 tbsp Chinese chili bean paste (Doubanjiang)
- 1/2 tbsp chicken bouillon powder
- 1/2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tbsp minced garlic
- 1/2 tsp grated ginger
- 1/2 tsp Sichuan peppercorn-flavored oil (or 1 tsp toasted, ground Sichuan peppercorns)
Instructions:
1. Cut the tofu into nice, little cubes. Thinly slice the green onions and the chili peppers (if using).
2. In a small container, mix together chili oil, Chinese chili bean paste, chicken bouillon powder, soy sauce, oyster sauce, mirin, sugar, garlic, ginger, and Sichuan peppercorn oil.
3. Pour the sauce into a heatproof container. Add the pork, along with the sliced green onions and chili peppers. Break up the pork and give it a good mix.
4. Add the tofu and water. Stir to combine. Cook at 190℃ (375℉) for 10 minutes.
5. Meanwhile, prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and water. Add it to the sauce and give it a few stirs. Cook for another 3 minutes. Serve with hot rice. Enjoy~!
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Egg Fried Rice (Air Fryer Recipe)
1
servingsIngredients
1-2 green onions
1 large egg
Kosher salt and black pepper, to taste
1 cup (210g) cooked and cooled rice (preferably day-old rice)
1 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.)
1 tsp oyster sauce
Furikake (or salad mix), to garnish
Directions
- Thinly slice the green onions. Optionally, if you have leftover bacon, cut it into small pieces.
- Beat the egg with a pinch of salt and pepper. Add the rice, cooking oil, and oyster sauce. Break up the rice and mix together.
- Once the egg coats every single grain, add the green onions and bacon (if using). Stir together. Pour that into a heatproof container.
- Cook at 180℃ (355℉) for 7 minutes. Give it a quick stir. Cook for another minute or two.
- Transfer to a serving plate. Garnish with furikake or any greens you like. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml