Pat the chicken thighs very dry—this step is key so the marinade doesn’t get diluted. In a bowl, mix light soy sauce, dark soy sauce, white pepper, salt, brown sugar, olive oil, and ginger slices. Add the chicken and marinate for at least 2 hours or overnight in the fridge. When ready to air fry, mix the dry mix (all purpose flour, cornstarch, white pepper powder, black pepper) in a bowl, and in a separate bowl prepare the egg mix. Drench the thigh in egg mix, and then powder in the dry mix. Place on the pan sheet and drizzle oil on top for crispiness. Air fry at 425F for 15 minutes, flip over, brush extra oil, and fry for another 15 minutes. When done, enjoy!
