Skip to main content

Airfried whole leg of chicken ~ 空氣炸全雞腿

 

The Air Fryer does a great job of cooking chicken with a crispy top and juicy tender meat.  They take only minutes to prepare and are very versatile.  If you want to take them to the next level, marinate and keep them in a ziplock bag, pop them into the fridge overnight.  I like the golden crisped exterior and you can switch up the spices to change the flavours, whether you want them to be slightly spicy or sweetish with a bit of honey.  Serve this with some salad and dinner is done!.



Airfried whole leg of chicken  ~  空氣炸全雞腿

Ingredients

  • 2 whole leg of chicken about 600 gm
  • 2 tsp oil
  • 1.5 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp smoke paprika
  • 2 tsp chicken seasoning (McCormick)
  • 2 tsp brown sugar
Method
  1. Wash and pat dry the chicken.
  2. Rub some oil on the chicken.  Meanwhile, mix all the seasonings in a bowl.
  3. Rub the seasoning into the chicken.  Transfer the seasoned chicken into a ziplock bag and refridgerate overnight.
  4. Let the chicken sit at room temperature.
  5. Place the chicken into the parchment lined  basket of your airfryer, skin side up.  Airfry at 200 deg. C for 15 mins.  Flip over and airfry the other side for another 15 mins.
  6. Check for doneness, serve with a salad or a dip on the side.


Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe