📝 About This Recipe
Elevate the humble baby bok choy into a sophisticated, crunchy appetizer that bridges the gap between healthy greens and addictive street food. By air-frying the leaves until they achieve a chip-like crispness while keeping the stalks tender-crisp, we unlock a nutty sweetness rarely found in steamed versions. Finished with a savory-sweet glaze and a sprinkle of toasted aromatics, these bites are a masterclass in texture and Asian-inspired flavors.
🥗 Ingredients
Main Ingredients
- 1 pound Baby Bok Choy (approx. 4-6 heads, halved lengthwise)
- 2 tablespoons Toasted Sesame Oil (for coating)
- 1 tablespoon Cornstarch (for extra crispness)
- 1/2 teaspoon Kosher Salt
The Ginger-Chili Glaze
- 2 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 tablespoon Honey (or maple syrup)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Sriracha or Chili Garlic Sauce (adjust to heat preference)
For Garnish and Crunch
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 2 pieces Scallions (thinly sliced on the bias)
- 1/4 teaspoon Red Chili Flakes (optional)
- 1 tablespoon Fried Shallots (store-bought or homemade)
👨🍳 Instructions
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1
Begin by washing the baby bok choy thoroughly under cold running water, ensuring you get between the leaves where grit often hides.
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2
Pat the bok choy completely dry with a kitchen towel; moisture is the enemy of crispiness in the air fryer.
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3
Slice each head of bok choy in half lengthwise. If they are particularly large, you can quarter them into uniform wedges.
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4
In a large mixing bowl, whisk together the toasted sesame oil and kosher salt.
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5
Add the bok choy to the bowl and toss gently by hand to ensure every leaf and crevice is lightly coated in oil.
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6
Sift the cornstarch over the bok choy and toss once more; this creates a microscopic barrier that yields a delightful crunch.
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7
Preheat your air fryer to 375°F (190°C) for 3 minutes to ensure an even cooking temperature.
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8
Arrange the bok choy in the air fryer basket in a single layer, cut-side up. Do not overcrowd; cook in batches if necessary.
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9
Air fry for 6-8 minutes. At the 4-minute mark, shake the basket gently to redistribute the leaves.
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10
While the greens cook, whisk all 'Ginger-Chili Glaze' ingredients in a small bowl until the honey is fully dissolved.
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11
Check the bok choy: the edges of the leaves should be dark brown and crispy, while the white stalks should be tender and slightly charred.
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12
Transfer the hot bok choy to a serving platter and immediately drizzle the glaze over the charred stalks.
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13
Garnish generously with toasted sesame seeds, sliced scallions, and fried shallots for layers of texture.
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14
Serve immediately while the leaves are at their peak crunchiness.
💡 Chef's Tips
Dry the bok choy as if your life depends on it; any water left will steam the vegetable rather than crisp it. If you don't have an air fryer, a convection oven at 400°F works, but add 5 minutes to the cooking time. Don't skip the cornstarch; it's the secret ingredient that gives the thin leaves a 'tempura-lite' texture. Adjust the honey in the glaze if you prefer a more savory profile, or add more Sriracha for a spicy kick. Use high-quality toasted sesame oil for that signature nutty aroma that defines the dish.
🍽️ Serving Suggestions
Serve as a vibrant side dish alongside steamed jasmine rice and miso-glazed salmon. Pair with a chilled dry Riesling or a crisp Japanese lager to cut through the umami glaze. Include as part of a 'Dim Sum' style spread with potstickers and spring rolls. Drizzle with a little extra Kewpie mayo for a creamy, decadent finish. Serve as a healthy alternative to potato chips during a movie night or cocktail hour.