Skip to main content

Airfried Garlic Chicken ~ 氣炸蒜蓉雞

 This Airfried Garlic Chicken is aromatic and crispy on the outside and juicy on the inside.  There's a health benefit to air frying versus deep oil frying as we do not submerge the meat entirely in the oil, thus the meat will ultimately absorb less oil in the cooking process. Also it saves time and less cleaning up as opposed to having to deal with the aftermath of hot oil



Airfried Garlic Chicken ~   氣炸蒜蓉雞   

Ingredients

  • 2 whole chicken leg, deboned
  • 2 tsp garlic powder
  • 2 tsp chicken seasoning
  • 3/4 tsp garam masala
  • 1 tsp pepper
  • 1/2 tsp salt
  • a dash of garlic oil
  • 10  or more cloves of garlic, finely chopped  
  • Spring onions and parsley for garnishing
Method
  1. Finely chop up the garlic, shallow fry with some oil till lightly golden, dish up the fried garlic.  Set aside
  2. Wash the whole legs of chicken, pat dry on both sides.
  3. Lace with the garlic oil.
  4. Meanwhile mix the garlic powder, seasoning, garam masala, pepper, salt evenly.
  5. Marinate the chicken with the seasoning, set aside for a few hours or overnight in the fridge.
  6. Place some parchment paper onto the airfryer basket and place the seasoned chicken skin side down.
  7. Airfry at 200 deg.C for 10 mins., then flip over the chicken and airfry for another 8 mins. skin side up.  Sprinkle on the fried garlic and airfry for another 2 mins. Make sure the garlic spread is not burnt.
  8. Dish up and serve with garnishings and a vegetable 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

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

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

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