New York Times

Air-Fryer Chicken Breast

By some kind of magic, an air fryer can transform a chicken breast into an easy, flavorful dinner with minimal effort. Part of this sorcery takes a cue from Eric Kim’s dry-brined chicken breast recipe, which calls for cutting the chicken breast in half, allowing you to pluck the smaller piece from the air fryer as soon as it’s done, leaving the thicker part to remain in the air fryer longer and preventing any overcooked bites. Paired with vinegar, soy sauce acts less as a salt and more as a marinating agent in this recipe. The circulating heat and compact space of the air fryer allows the ingredients to reduce into a sweet and slightly sticky sauce as they collect at the bottom, emboldening their flavors.