AF chicken

In the quest for the perfect airfried chicken, I've tried so many different recipes including panko and at a higher temp, various Har Jeong gai versions including with tapioca flour, corn flour, cornflour and panko. However, nothing succeeded because there's always a lot of dry flour left behind despite spraying with oil, the batter becomes hard or dry so that it's crunchy rather than crispy, or one side is soggy.

However certain tips seem to be recurrent: (1) using all mid wings, (2) placing mid wings on a rack when airfrying, (3) not turning over so that it has enough time to airfry 'dry' in its own oil on the more oily side, and the oil can drain off.

The best batter seems to come from FongFamilyFlat, which uses equal parts of corn and rice flour. And the bonus? If you have lots of leftover flour, add an egg and make pajeon!

The powders that I've suggested are just suggestions but feel free to use whatever powders in the flour (eg pepper, sichuan pepper, sand ginger, etc) to flavour.

Ingredients

1kg of mid wings

1 tbsp wine

1 tbsp soya sauce

1 tsp sugar

Paprika

Juice of ginger

Pepper

2 tbsp of corn flour

⅓C rice flour

⅓C corn flour

Five spice power

Ginger and/or garlic powder

Salt to taste

Method

1. Marinate the chicken with the wine, white pepper, soya sauce, sugar, paprika, juice of ginger, and pepper. Mix well then add the 2 tbsp of corn flour. Mix well and set aside to marinade for at least 2 hours.

2. In a flat tray or baking tin, mix the rice and corn flours, five spice powders and any other powders.

3. Drain the chicken from the marinade but no need to pat dry. Coat with the flours.

4. Place mid wings on a rack with a tray to catch the oil underneath. Leave the skin side up and spritz with oil. Bake at 200 deg C for 24 minutes per side. If you don't have a rack, then place non-skin side up and turn halfway (ie 12 mins per side) so that you end up with skin side up.

Feedback

- The crust is perfect! Not hard and tacky and delivers a crisp rather than a crunch as baked tends to

- Colour is perfect too, 12 minutes delivers a nice golden brown.

- I didn't put it on a rack and baked the skin-side up for the full 24 minutes and the underside was soggy from the exuded oil.