Thursday, October 13, 2016

虾酱炸鸡 Shrimp Paste Chicken

If you love fried chicken but worry about the fats, here is one healthier and yet yummy version using air fryer.

Ever since we acquired an air fryer 2 years ago, I have assigned the reliable appliance to perform most of the deep frying cooking. I have no tried it for baking though hence can't comment much on the performance in terms of baking. Perhaps will give it a try one day and revert on my findings.

Shrimp Paste Chicken

Ingredients 材料
1/2 Chicken 半只鸡

2-3 Tbsp Shrimp Paste 虾酱
2 Tsp Sugar 砂糖
2 Tsp Sesame Oil 麻油
3 Tsp Ginger Juice 姜汁
1 Tbsp Soy Sauce 酱清
1 Tbsp Shoaxing Wine 绍兴花雕酒

Corn Flour 玉米粉
4 Tbsp Cooking Oil 食油

Air Fryer 汽炸锅

Directions 做法

Wash and chop chicken (A) into chunks.

Grate some ginger to squeeze out the required amount of juice. Retain the pulp.

Combine ingredients (B) and the ginger pulp into a bowl and mix until a paste is formed. Toss in chicken and marinate evenly. Cover and refrigerate overnight.

Preheat air fryer at 180C degrees for 5 mins.

Coat the chicken pieces evenly with corn flour. Lightly brush the cooking oil over the chicken. Alternatively you may use cooking spray to spray over the chicken prior to air frying.

Arrange one layer of chicken pieces into the air fryer basket. Air fry the chicken for 10 mins then turn the chicken pieces over and continue to air fry for another 7-8 mins until it turn golden brown.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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