Ingredients
1/2 cup mirin (sweet rice wine)1/2 cup sake1/2 cup soy sauce1 tablespoon sugar2 large sweet red peppers, cut into 2-inch pieces2 pounds boneless skinless chicken thighs1 bunch green onions
Preparation
In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving.
Preheat air fryer to 350°. Thread peppers onto 2 metal or soaked wooden skewers that fit into air fryer. Thread chicken onto 6 metal or soaked wooden skewers that fit into air fryer. In batches, place chicken skewers in a single layer on greased tray in air-fryer basket. Cook until chicken is no longer pink, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Remove and keep warm.
Place pepper skewers in a single layer on greased tray in air-fryer basket. Cook until vegetables are crisp-tender, 4-5 minutes, turning occasionally. Remove and set aside. Add onions in a single layer on greased tray in air-fryer basket. Cook until tender and slightly charred, 3-4 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
