Air Fried Karaage Chicken Wing

I recently used the same chicken kara-age recipe on chicken wings for our parties. The result was yummy, as what most guests commented. 🙂

For ease of eating, I used mid joint wings only. I also removed some of the “fatty” skin away from the wings. Karaage usually has the skin on.

As my previous karaage recipe (here) and the original recipe (I adapted from my favourite youtube channel – Ochikeron) listed about 250 gm chicken, and I need to air fry about 1kg of wings, I multiplied the recipe by 4.

While marinating, I turned the wings a few times. For best results, marinate overnight. In fact, I marinated for about a day.

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Looks yummy?

As I don’t have ginger juice, I used my favourite Soup Restaurant’s ginger sauce. This probably makes the difference.

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Marinating in progress

This time round, I didn’t do it the lazy way. I marinated the wings with wet ingredients overnight first. Then coat it with the dry ingredients and egg just before air fry.

Recipe adapted from here:

Ingredients:
1kg chicken wings
4 tbsp soya sauce
1 tbsp ginger sauce or juice
4 tbsp plain flour
4 tbsp potato starch or corn flour
1 beaten egg

Directions:
1. Marinate chicken wings in soya sauce and ginger sauce. Leave overnight or at least 2 hours. Be sure to turn them as the sauce may not cover all wings.

2. Just before air fry, mix both types of flour together. Beat an egg separately.

3. Coat the wings with the egg followed by dry ingredients.

4. Lay the wings on the air fryer basket. Make sure they don’t overlay. This means air fry them in batches due to size of air fryer.

5. Air fry chicken wing at 200 degrees for 15 minutes. (Flip them halfway)

Note:
1. This time I didn’t put baking paper, it’s fine with me. But quite messy to clean.

2. I didn’t brush the basket with oil as the skin of the wings have oil plus the ginger sauce from Soup Restaurant has oil.

3. The ginger sauce can be found in NTUC, jar-type. $6.80 per bottle. I got it at 1 for 1 some time back, unfortunately, no such promo anymore. It’s goes very well with steamed chicken too.

Air Fried Breaded Chicken

We bought the Japanese panko (bread crumbs) from the supermarket the other day. We wanted to try it on chicken and air fryer. Usually we will use chicken breast as it’s healthier. You may think the end result should be dry especially if it’s air fried and breaded? Not sure if it’s because of the short timing, the chicken was not dry but moist and quite well flavoured considered I only marinated the chicken for about 1 hour. My family loves it so much that by the time I sat down to start eating, only few pieces left for me. 😦

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Breaded Chicken

First we “butterfly” the chicken breast. Then we marinate it. I like to use a folk to poke the meat first before marinating. Hopefully it can absorb more of the seasoning. I “concocted” this seasoning based on what I have on hand in my pantry. You can also do the same.

Ingredients:
1 tbsp soya sauce
1 tbsp japanese mayo (kewpie is fine)
1/2 tsp sesame oil
1 tsp Worcestershire sauce
1 tbsp corn flour or plain flour

Chicken breast meat 2 pieces

Panko or Bread crumb
Salt
Pepper
Dried parsley

Directions:
1. Cut the chicken breast into thin slices. Poke the meat with a fork for better absorption.

2. Marinate chicken with the wet seasoning. Leave for at least 1 hour.

3. Scoop out bread crumbs onto a plate. Sprinkle some salt, pepper and dried parsley and mix well.

4. Coat chicken with bread crumb. “Paint” some oil on the baking paper. Lay chicken flat (don’t overlap them) on baking paper.

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Just before going into air fryer

5. Air fry chicken at 180 degrees for about 13 to 15 minutes depending on thickness of chicken.

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Just out from air fryer

Note:
1. I like to drain away the wet seasoning from the chicken before coating it with bread crumb. Remainder seasoning I will usually use it to cook other dishes.

2. As I don’t like too much bread crumb on the chicken and to prevent contamination on my bread crumb, I like to use 2 plates and a spoon. One plate for bread crumb, 1 empty plate to lay the chicken, then spoon over the bread crumb onto the chicken. Making sure my spoon don’t touch the chicken.

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Applying bread crumbs

Air fried Oyster Mushrooms

Today we had this “snack” as one of our side dishes for dinner. Even my little one who dislikes mushrooms loves it at first taste! 🙂

It’s fried Oyster mushrooms.

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Air Fried Oyster Mushroom

It may not look very appealing, but its so crispy and tasty, just like crackers.

It’s quite easy to make actually, especially if you have an air fryer. It’s healthy too, using very little oil compared to being deep fried.

Here’s how you can easily make it at home.

Ingredients:
75gm Oyster Mushrooms
2 tbsp plain flour
1 tbsp corn flour
Pepper (to taste)
Salt (to taste)

Directions:
1. Mix all the dry ingredients in a bowl.

2. Wash the mushrooms and drain. Pat dry. Cut up the mushrooms into strips and marinate them in the flour mixture.

3. Brush little bit of oil on the base of the air fryer basket.

4. Lay the mushrooms on the basket.

5. Air fry them at 200 degrees for about 15 minutes.

Easy right? I supposed you can deep fry it if you don’t have an air fryer.

This is how Oyster Mushrooms look like in its raw form.

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Oyster Mushrooms

For sure this is going to be one of the finger food when guests come to our house in future. 🙂

Air-fried Chicken

After almost 10 months of using my air fryer, I must say it is a useful tool in the kitchen but not necessary if you have an oven and prefer to use oven. (Not microwave oven!) It functions quite similar to oven rather than deep fryer.

– Air fryer is good if you need to cook small portion of food and want to keep out the smell and grease from your kitchen.
– Oven has the space to put in more food, air fryer cannot.
– Oven produces food that’s less crispy than air fryer. (Does that mean healthier food from the oven?)
– Both oven and air fryer keep cleaning to the minimum.

Oops, the comparison should be between air fryer and deep fryer? But it really function similar to an oven! Ok, i forgot, good thing is the amount of oil to pour into the deep fryer. With air fryer, less or no oil required. In fact, it “squeeze” out oil from some of my processed food like nuggets.

Even with the above, I still like to use both oven and air fryer.

Tried air frying chicken today. Looks yum? The process is really easy peasy lemon squeedy.
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The dressing is those store bought pre-mix type. (Thai-style BBQ chicken dressing, taste and smell more like satay chicken.)

All I need to do is just to marinate the chicken with the dressing, keep in the fridge for an hour, air fry chicken for 15 minutes at 180 degrees, flip them over midway. (The oil is from the dressing)
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See the basket? I like that the base of the basket has holes rather than mesh, it would be more troublesome to wash if its mesh.

Have been on a chiffon cake baking frenzy in my oven lately, may be I should try chiffon cake with the air fryer sometime. 🙂

In the kitchen, no matter which tools or ingredients, it’s all about trial and error, experimenting and exploring. Don’t you think so?