Airfried har jeong gai

I have tried different ways of baking har jeong gai: using panko, using tapioca flour, and my original attempt that used baking flour and baking soda but it noting worked.

This time, I finally have the airfryer and decided to re-try the method from SpiceNPans. I had tried this recipe before and it was too salty but now that I have an airfryer, the method of using baking powder and corn starch in the marinade, then coating with tapioca flour before frying and spritizing with oil. The secret is cooking at 2 temps, works really well! The recipe is based on NoobCook (who only cooks at 180deg C for 15 mins, turning halfway) and Maria's recipe for deep frying, which are a lot simpler and thus less salty.

Ingredients

1.2 kg chicken wings, separated into wings and drumlets

1 tsp sesame seed oil

2 tsp spoon sugar

1 dessert spoon prawn paste

1 tsp cooking wine

2 tsp corn flour

1 egg

½ C tapioca flour for coating

Method

1. Lay parchment (rather than alum foil because the batter sticks to foil even after coating with oil) on the airfry tray and basket. I cooked the drumlets in the lined basket but the wings on a grill mesh on top of the tray so that the oil can drain away.

2. Combine the marinade ingredients (except egg and tapioca flour). Marinade the chicken wings in the marinade ingredients for at least 4 hours or best overnight in a bag for easy clean up.

3. Prepare a tray of tapioca starch and separate bowl of beaten egg. Coat each wing and drumlet with egg followed by tapioca starch. Shake off any excess.

4. Lay the drumlets and wings flat on the tray in a single layer. Lay them meat side up. Do not crowd. I had to separate the wings into 1 tray and drumlets onto a separate tray to ensure consistent cooking times. I also cooked them separately as I couldn't stuff two trays into the oven at the same time.

5. Bake at 160 deg C fo 15 minutes. Turn the drumlets and wings to the skin side up and crank up the oven to 200 deg C. Once done preheating, return to the oven. For the drumsticks, cook for 5-6 minutes and for the wings, cook for 6-7 minutes until it turns golden brown.

Recipe feedback:

- Colour has definitely improved compared to baking! No flour spots. 

- The baking soda really makes a difference to the crunch, as does the corn flour added to the marinade. I made the mistake for forgetting to start with the meat side on the lower temp and ending with the skin side up but otherwise, it was great. 

- Have to comprise on the crispness of the batter by using foil as all my batter stuck to the foil, but for clean up, parchment is the best compromise.