Directions

1. Place the chicken livers in a plastic resealable bag along with the soy sauce, ginger, and garlic. Marinate for 2 hours.
2. Remove the livers from the marinade and set aside.
3. Lay the bacon slices on a flat surface. Brush one side of the bacon with maple syrup. Sprinkle some red pepper flakes over the bacon then place a piece of liver at one end of the bacon. Top with a piece of water chestnut and a slice of jalapeño.
4. Wrap the bacon around the liver, chestnut, and jalapeño stack by rolling it. Slightly stretch the bacon to ensure a tight wrap. Continue this until all the liver is used.
5. Press PRESET and select PRESET 78. Press START/PAUSE to begin preheating. Once preheated, the unit will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to insert your food.
6. Open the door. Place the Rumaki, seam-side down, in the Air Fry Basket and slide it back into rack position 2. Brush with more maple syrup. Close the door.
7. Start cooking Stage 1 (360°F for 6 minutes), after which the unit will beep once and begin cooking Stage 2 (400°F for 6 minutes). When finished, the unit will beep three times and display “End”.
8. Serve with sweet chili sauce (optional).