Halogen Oven Chicken Fingers and Miso Honey Mustard Sauce
Serves: 4 servings
1 lb boneless, skinless chicken breasts
1 cup Japanese panko bread crumbs (available at most grocery stores)
1 teaspoon salt
½ teaspoon ground pepper
1 tablespoon olive oil or olive oil spray
2 tablespoons miso
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon rice vinegar
½ teaspoon sesame oil
about a ¼ cold water
optional: sesame seeds, for garnish
Preheat your air fryer to 375 degrees F (approximately 180 degrees Celsius).
Slice the chicken breasts into "fingers" about 3 inches x 1 inches wide. Pour the panko into a shallow dish and mix with the salt and pepper.
Put the chicken fingers in the dish with the panko, pressing each finger firmly to coat the chicken fingers with the panko mixture.
Using the wire racks provided with your air fryer, arrange the chicken fingers so that they're not touching. Spray or brush the chicken fingers with olive oil and place inside the air fryer. Set the time for 10 minutes.
After 10 minutes, lift the cover of the air fryer off and using tongs, flip each chicken finger over. Spray the chicken fingers again, then close the air fryer and fry for another 10 minutes until cooked through.
While the chicken fingers are cooking, make the miso honey mustard sauce. Whisk together the miso, mustard, honey, rice vinegar and sesame oil in a small bowl, then pour in the cold water a little at a time until the sauce reaches a consistency that you're happy with. Taste and adjust the seasoning.
Remove the chicken fingers when done and serve immediately with the dipping sauce on the side. Garnish with sesame seeds if desired.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/10/air-fryer-chicken-fingers-giveaway.html