Rice SidesAsian-InspiredEasy

Air Fryer Crispy Shallot and Black Garlic Amaranth

Name: Air Fryer Crispy Shallot and Black Garlic Amaranth
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1 cup (185 g) amaranth grain; 4 oz (115 g) shallots, peeled, thinly sliced into rings; 6 cloves (30 g) black garlic cloves, finely minced; 1½ tbsp (23 ml) toasted sesame oil; 1½ tbsp (23 ml) neutral oil (grapeseed or vegetable); ¾ tbsp (11 ml) low-sodium soy sauce; ½ tbsp (7 ml) water; ½ tsp (3 ml) rice vinegar; to taste sea salt; pinch white pepper; 1 tbsp (9 g) sesame seeds (white or black), toasted (optional); 1 stalk (12 g) scallions (green onions), thinly sliced (optional)

From the MyKitchenBank Kitchen

Toasted amaranth coated in a savory glaze of black garlic and sesame oil, topped with crispy fried shallots and a hint of soy. The air fryer brings out the grain's natural nuttiness while creating crackly-edged shallots in minutes. A striking side dish that pairs beautifully with roasted proteins or vegetable mains.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 1¼ cups (310 g)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your air fryer to 350°F (175°C) for 3 minutes
Measure amaranth by volume, not weight, for best results
Have all ingredients prepped and within reach—the grain cooks quickly

1
Toast the amaranth
- Heat a medium skillet over medium heat.
- Add the amaranth grain (no oil needed) and stir constantly with a wooden spoon for 3–4 minutes.
- You'll hear the grains gently pop and crack, and the kitchen will fill with a warm, nutty aroma.
- When the grains turn pale golden and become fragrant, transfer them to a small bowl.
- This step wakes up the grain's flavor and removes any dusty taste.
+ Show details− Hide details
Ready when: grains are pale golden and fragrant, with occasional soft popping sounds
Tip: Don't walk away—the grains can scorch quickly once they start toasting. Keep stirring to ensure even browning.
2
Make the glaze
- In a small bowl, whisk together the sesame oil, black garlic, soy sauce, water, and rice vinegar until the black garlic is evenly dispersed and the mixture is smooth.
- This savory base will coat the cooked amaranth.
- Season lightly with salt and white pepper, tasting as you go.
+ Show details− Hide details
Ready when: mixture is smooth and black garlic particles are finely distributed
Tip: Black garlic can be sticky; whisking vigorously helps break it into the sauce so it coats evenly.
3
Prepare the shallots
- Place the sliced shallots on a clean paper towel and pat them very dry.
- Any moisture will cause them to steam rather than crisp in the air fryer.
- In a separate small bowl, toss the dried shallots with the neutral oil until every slice is lightly coated.
+ Show details− Hide details
Ready when: shallot slices are dry and evenly coated with oil
Tip: Wet shallots will not crisp up in the air fryer. Take time to dry them thoroughly.
4
Air fry the shallotsOven 350°F / 175°C
- Spread the oiled shallots in a single layer on the air fryer basket.
- Air fry at 350°F (175°C) for 8–10 minutes, shaking the basket halfway through (at the 4-minute mark).
- The shallots should turn deep golden brown and crisp—they'll continue to firm up as they cool.
- Transfer to a paper-towel-lined plate and set aside.
+ Show details− Hide details
Ready when: shallots are deep golden brown and crisp when bitten
Tip: Air fryer baskets vary—check at 8 minutes. If they're still soft, give them 1–2 more minutes. Don't overcrowd the basket, or they'll steam instead of fry.
5
Toast the sesame seeds (optional)
- While the shallots cook, place the sesame seeds in a small dry skillet over medium heat.
- Toast for 1–2 minutes, stirring frequently, until fragrant and lightly browned.
- Transfer to a small bowl and set aside.
- This intensifies their nutty flavor.
+ Show details− Hide details
Ready when: seeds are fragrant and light tan in color
Tip: Seeds burn quickly—watch closely and stir often. If you prefer, use store-bought toasted sesame seeds and skip this step.
6
Air fry the glaze-coated amaranthOven 350°F / 175°C
- Add the toasted amaranth to the glaze bowl and stir gently but thoroughly until each grain is coated.
- Transfer the glazed amaranth to the air fryer basket (you may need to use the shallot basket again, wiped clean, or cook in batches depending on your fryer size).
- Air fry at 350°F (175°C) for 6–8 minutes, shaking the basket twice (at 3 minutes and 6 minutes).
- The amaranth should be heated through and begin to show light browning at the edges.
+ Show details− Hide details
Ready when: amaranth is hot throughout, grains are separated, and edges show light caramelization
Tip: Shake the basket frequently to keep the grains from clumping and to ensure even heating. If your air fryer is small, you can cook the amaranth and shallots in the same basket after removing the shallots—just give it a quick wipe.
7
Rest and combine
- Transfer the hot amaranth to a serving bowl and let it rest for 2–3 minutes.
- This allows the glaze to set slightly and the grains to firm up.
- Fold in most of the crispy shallots, reserving some for garnish.
+ Show details− Hide details
Ready when: amaranth has cooled slightly and glaze has become slightly sticky
Tip: Don't skip the rest—it helps the dish come together and prevents the crispy shallots from becoming soggy from residual steam.
8
Garnish and serve
- Top the amaranth with the reserved crispy shallots, toasted sesame seeds (if using), and sliced scallions (if using).
- A light sprinkle of sea salt and white pepper adds final brightness.
- Serve warm or at room temperature.
+ Show details− Hide details
Ready when: garnishes are evenly distributed
Tip: Add the crispy shallots just before serving so they stay crunchy. If you're making this ahead and reheating, add fresh crispy shallots at serving time.

Good to know

Tips

Toast your amaranth in a dry pan before air frying—this one extra step transforms the grain's flavor from neutral to subtly nutty and significantly improves the final dish's depth.
Black garlic can vary in moisture content depending on brand. If your glaze feels very thick, add water a teaspoon at a time until it reaches a thin yogurt-like consistency that will coat the grains evenly.
For a smokier finish, use a mix of white and black sesame seeds as garnish, or drizzle a few drops of black garlic reduction over the top just before serving.
This grain side is excellent alongside soy-glazed salmon, roasted mushrooms, or miso-braised short ribs—anything that benefits from an umami-rich, textural complement.

Make ahead

You can toast the amaranth and prepare the glaze up to 1 day ahead. Store both separately in airtight containers at room temperature. On serving day, air fry the shallots fresh, then combine and air fry the glazed amaranth just before serving for maximum crispness and texture contrast.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The amaranth will soften slightly as it sits. To reheat, warm gently in a 300°F (150°C) oven for 5 minutes or microwave in 30-second bursts, stirring between bursts. Add fresh crispy shallots and sesame seeds at serving time. The dish is also excellent at room temperature as a salad-style side.

Substitutions

black garlic cloves → regular garlic cloves, minced, plus 1 tsp honey or miso paste. Black garlic has an umami depth that regular garlic lacks, so add honey or miso to deepen the savory notes. Use the same volume of minced regular garlic as you would black garlic.
toasted sesame oil → walnut oil or avocado oil. Sesame oil's nutty character is distinctive, but walnut or avocado oil works if you're avoiding sesame. You may lose some of the toasted flavor, so consider adding a pinch of sesame seeds earlier in cooking.
amaranth grain → quinoa or millet. Both grains cook similarly and have a similar fluffy texture when toasted. Quinoa is slightly larger and may need 1–2 minutes longer air frying; millet is smaller and toasts even faster (2–3 minutes).
low-sodium soy sauce → tamari or coconut aminos. Tamari is gluten-free soy sauce with the same umami punch. Coconut aminos is a soy-free alternative with a slightly sweeter, lighter taste—reduce the amount slightly (½ tbsp) to avoid oversweetening.