1.
Trim and remove excess fats from chicken thighs.
2.
Mix and coat chicken with light soy sauce, chinese five spice powder, egg mixture, and salt and pepper. Refrigerate for at least 30 minutes.
3.
Meanwhile, heat two tablespoons of unsalted butter in a saucepan and lightly saute the onions, capsicum and the garlic.
4.
When the onion and garlic begin to be fragrant and slightly soften, add tomato, shiitake mushrooms, worcestershire sauce, light soy sauce, chicken granules and water.
5.
Bring to a boil and then simmer for 5 to 8 minutes. Set the sauce aside in the saucepan.
6.
Remove chicken from the refrigerator 10 minutes before cooking. Place the chicken skin side up in the air-fryer basket (or on a baking tray if using a conventional oven).
7.
Turn air fryer temperature settings to 190c for 20minutes. After 15 minutes, flip the chicken over and continue to cook for another 5 minutes until the chicken thighs are cooked through and browned. (Note: If you are using your oven, set the temperature to 220c to preheat the oven for 20 minutes and then turn the temperature down to 180c. Place the chicken skin side up and grill for 20 minutes and flip over and continue to grill for 5 to 10 minutes or until chicken is cooked through and browned.
8.
Re-heat the sauce in the saucepan. Add salt and pepper to taste.
9.
Place chicken on a dinner plate and pour the sauce over the chicken to serve.
