Inspired by the classic Peking duck dish, this quick and easy chicken version is cooked in the air fryer to achieve a golden brown color and crispy skin.
Recipe tags: chicken base, moderate difficulty, main, chicken, other
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | hoisin sauce, divided |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | sesame oil |
| 2 cloves | garlic, minced |
| 1 lb | boneless skinless chicken thighs |
| 8 | flour tortillas, warmed according to package directions |
| 4 cups | shredded Boston lettuce |
| 5 | English cucumbers, julienned |
| 4 | green onions, thinly sliced |
Directions
In large bowl, whisk together 3 Tbsp hoisin sauce, Roasted Chicken Base, sesame oil and garlic. Add chicken and turn to coat in marinade.
Preheat air fryer to 400°F according to manufacturer’s instructions. In batches if needed, arrange chicken in air-fryer basket in single layer without overlapping (discard marinade).
Air-fry chicken, flipping once halfway through cook time, for 18 to 20 minutes or until golden brown and cooked through, and instant-read thermometer registers 165˚F. Let rest for 5 minutes.
Roughly chop chicken and serve with remaining hoisin sauce, warm tortillas, lettuce, cucumber and green onions.
Tip: Marinate chicken for up to 24 hours in refrigerator if desired. If preferred, slice chicken and shred chicken before serving.