air fryer Vietnamese baked chicken (+coconut rice)

Vietnamese baked chicken- a staple Ingredients: -2.5lb chicken thighs -1/4 cup soy sauce, 1/4 (or 1/8th if you’re not used to fish sauce) cup fish sauce, 1/4 cup sugar -2 tbsp honey -3 tbsp cilantro -2 tbsp lime juice -1 tbsp ginger, grated -6 cloves garlic, minced -1 tbsp oyster sauce -3 tsp chili sambal -1 can full fat coconut milk -3 cups jasmine rice Procedure: 1. Mix all marinade ingredients and marinate overnight 2. Airfry at 380 for 12 mins, then flip and cook until desired color is achieved 3. cook rice with rice cooker, using 3/4 water (optional: add chicken bouillon or change to chicken stock) and the final part coconut milk- once rice is finished add more coconut milk and lime until desired flavor and consistency is achieved. Enjoy gf!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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