To a medium bowl add shoyu, mirin, sake, sugar, ginger, and garlic. Mix until well combined. Reserve 1/4 to 1/2 cup of the teriyaki sauce. Add the chicken to the teriyaki sauce bowl, cover, and allow to marinate in the refrigerator for at least 2 hours, preferably overnight.
Once the chicken has marinated, preheat the air fryer to 380F.
While the air fryer is preheating, make the teriyaki glaze. Add the reserved teriyaki sauce to a small saucepan set over medium heat. Combine cornstarch and water in a small bowl and pour the slurry into the pan. Stir until heated through and the sauce thickens up.
Once the air fryer has preheated, spray the basket with non-stick cooking spray and place the chicken in the basket in a single layer.
Cook the chicken for 6 minutes, flip, and brush the teriyaki glaze over the chicken. Cook for another 5-6 minutes or until the chicken reaches an internal temperature of at least 165F.
Allow to cool slightly and ENJOY!
RC: Relle Lum
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For the sauce: To a large bowl, add shoyu, sugar, garlic, ginger, green onions, and furikake. Mix until well combined and the sugar has dissolved. Set aside.
For the chicken: Heat cooking oil of choice in a large saucepan over medium high heat. While the oil is heating up, start on the chicken. Next, to a large bowl, add flour, garlic powder, pepper, and salt. Mix until well combined. Dip chicken into flour mixture until well coated. Shake off the excess and place in the oil heated to 350F. Fry for 10-15 minutes, flipping halfway through, or until an internal temperature of 165F. Remove from the oil and place on a paper towel to drain excess oil. Dip the hot chicken into the shoyu sauce and let it soak for a few seconds. Remove from the sauce and set aside. Garnish chicken with green onions and furikake. ENJOY!
RC: Rell Lum
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Place the boiled potatoes in a large mixing bowl. Mash them lightly with a fork, leaving some chunks. Do not go for smooth.
Add the corned beef, minced onion, green onions, and eggs if using. Mix everything together until well combined. Take a handful of the mixture and roll it into a ball. Press it down onto your palm and shape it into a rounded rectangle, about 3/4 inch thick. Repeat until all the mixture is formed into patties.
Heat a nonstick pan over medium heat with enough oil to coat the bottom. Add the patties and fry for about 5 minutes, until the bottom is golden brown. Flip carefully and fry for another 5 minutes on the other side. Add more oil if the pan looks dry.
Remove the patties from the pan. Serve immediately with ketchup or your favorite condiment on the side.
RC: Tani Nakamitsu
Notes:
The eggs are optional. The potato starch holds the patties together on its own. Use them if you want a firmer patty that is easier to flip.
If the patties fall apart during frying, refrigerate the mixture for 20 minutes before forming. The chill firms up the starch and helps everything hold.
Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in an air fryer. To freeze, cool completely, freeze on a baking sheet until solid, then transfer to a zip-lock bag for up to 2 months.
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Combine the kim chee mix, egg, flour, cornstarch, water, salt, and pepper. Add chicken, mix well; marinate for two hours to overnight. Deep fry chicken in hot oil until golden brown; drain. Enjoy!
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Put the greens in a large bowl. Add the cucumber, cherry tomatoes and carrot.
Drizzle on vinaigrette or dressing of choice, a little at a time, tossing to mix, until salad is dressed to your liking.
Add the avocado and goat cheese and toss gently to mix in. Serve immediately.
RC: Kristine Rosenblatt
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