Lunch is served. I love my phillip airfyer so much that i do not know how to describe it. If you have one, you will understand why. With Air fryer, we hardly used any oil to deep fry food and this mean we consume less fat or oil than before.

Today, i tried to make fried chicken for lunch. It’s quite easy if you have all the ingredients with you. Just blend, marinate and air fry.

The chicken skin is crispy and the inside meat is juicy, the best part no oil involved. How good is that? I said, it great, super great!

Happy cooking!

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Fried Chicken ( Air Fry)

2 chicken legs

Ingredients B ( Mixed Well)
1 tbsp tapioca flour
1 tbsp wheat starch
1 tbsp plain flour

1 tbsp oyster sauce
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 egg
1 tbsp plain flour
1 tbsp ” Shaoxing” Wine

( Ginger, shallot and garlic juice)
50g ginger
50g red shallots
50g garlic

1.Pound the ginger, shallot and garlic in a blender become paste, dish out and squeeze.Retain the juice.
2.Rinse chicken legs and pat dry.
3.Try to poke chicken with sharp knife , the chicken will absorb better.
4.Marinate with the retained juice and seasoning.
5.Marinate for at least 2 hours or overnight.
6.Dust the marinated chicken legs with flour mixture B. Shaking off any excess
7.Spray a little oil on both sides.
8. Air fry the chicken by using the following temperature.
a. Pre-heat 180c @ 5 mins
b. Air fry 180c @ 17-20 mins
c. Air fry 200c @ 5 mins

Alternatively , deep-fry ( ignored step 7 & 8 if deep fry) the chicken legs in hot oil over high heat until cooked and golden in colour.Dish out and serve hot.