Sticky Air-Fried Bourbon Chicken (Printable Version)

Juicy air-fried chicken skewers in sticky bourbon glaze. Perfect for appetizers or sharing meals.

# What You'll Need:

→ Chicken

01 - 450 g boneless, skinless chicken thighs or breasts, cut into 2.5 cm cubes
02 - 15 ml soy sauce
03 - 15 ml olive oil
04 - 2.5 ml garlic powder
05 - 2.5 ml smoked paprika
06 - 1.25 ml black pepper
07 - Bamboo skewers, soaked in water for 20 minutes

→ Sticky Bourbon Glaze

08 - 60 ml bourbon whiskey
09 - 60 ml soy sauce
10 - 36 g brown sugar
11 - 30 ml honey or maple syrup
12 - 30 ml ketchup
13 - 2 garlic cloves, minced
14 - 5 ml fresh ginger, grated
15 - 15 ml rice vinegar or apple cider vinegar
16 - 2.5 ml chili flakes (optional)

→ Garnish

17 - Fresh chopped scallions
18 - Sesame seeds (optional)

# Steps To Follow:

01 - Combine soy sauce, olive oil, garlic powder, smoked paprika, and black pepper in a bowl. Add chicken cubes and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
02 - Simmer bourbon, soy sauce, brown sugar, honey, ketchup, minced garlic, grated ginger, vinegar, and optional chili flakes in a small saucepan over medium heat for 5–7 minutes, stirring occasionally, until thickened and glossy. Remove from heat and set aside.
03 - Thread the marinated chicken onto the pre-soaked bamboo skewers, leaving small gaps between each piece for even cooking.
04 - Preheat air fryer to 190°C. Place skewers in a single layer in the fryer basket. Cook for 10–12 minutes, turning halfway, until chicken is cooked through and lightly charred.
05 - Generously brush hot skewers with bourbon glaze and return to the air fryer for an additional 1–2 minutes to caramelize the coating.
06 - Arrange skewers on a serving board, drizzle with remaining glaze, and garnish with fresh chopped scallions and optional sesame seeds. Serve immediately.

# Notes and Tips:

01 - To boost flavor, marinate chicken up to 4 hours, but no longer to maintain tenderness.
02 - If using wooden skewers, soak them in water at least 20 minutes to prevent burning.

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