Air Fryer Taiwanese Popcorn Chicken
台湾盐酥鸡
台湾盐酥鸡
Equipment:
1) Air Fryer
2) Metal Rack
3) Aluminum Foil
3) Aluminum Foil
Ingredients:
1) 2 Boneless, Skinless Chicken Thighs
2) Fresh Thai Basil Leaves
3) Canola Oil
Marinade:
1) 2-3 garlic cloves, minced
2) 1/2 tablespoon sugar
3) 1/4 teaspoon five spice powder
4) 1/4 teaspoon white pepper
5) 1 teaspoon ginger, grated
6) 1/2 tablespoon rice wine
7) 1 tablespoon soy sauce
Seasoning (to taste):
1) Salt
2) White Pepper
3) Five Spice Powder
Coating:
1) Sweet Potato Flour*
2) 1 Large Egg
Method:
1) Cut chicken thighs into bite-sized pieces
2) Add marinate ingredients into a bowl & toss the chicken in and give it a thorough mix. Let the chicken marinate for 30 mins – overnight in the fridge
3) Wash the basil leaves and dry them with towel paper before coating them with oil both sides
4) Air fry the basil leaves 200°c for 1 min
5) Add one whole egg into the chicken and give it a good mix
6) Prepare sweet potato flour in another bowl for dredging purpose
7) Coat the chicken with the potato flour ensure they are coated evenly
8) Before air frying the chicken, coat/spray both sides of the chicken with oil & then air fry at 200°c for 8 – 12 mins and toss them around halfway
9) Once done, remove from air fryer, add the seasoning and toss them in a bowl and then add in the thai basil leaves and enjoy!
*I searched NTUC, NTUC Finest, Sheng Siong but couldn't find any sweet potato flour. The closest thing I could get is sweet potato starch. It's recommended to use sweet potato flour if you can find it cos it's not as fine as the starch, sort of a more grainy texture.
Note:
- The fan in the air fryer is sure to blow your leaves around so I put my grill rack on top as a shield. You may air fry the leaves underneath the crisper plate but I prefer to use my grill rack cos it's easier to remove even when the air fryer is hot.
Duration: 30 mins to marinate, 10 - 15 mins to cook, 5 mins to prep
Serving: 1 - 2 pax
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