Air Fryer Chicken Breast

Method4 steps

1. 1

   Step 1: Debone the skin-on chicken breast (12 oz) by cutting carefully along the bone. Remove hard bones and cartilage and reserve for stock; reserve the breast tender for another use. Alternatively, use boneless skinless breast and skip deboning.

   Uses 12 oz skin-on bone-in chicken breast

2. 2

   Step 2: Cut a slit into the thickest part on the meat side, then lightly score diagonally across the meat. Pat dry. Separately mix the marinade fish sauce (1 tbsp), 1 tbsp marinade oyster sauce, 1 tsp marinade light soy sauce, sugar (3 tsp), cooking wine (2 tsp), 1 tbsp marinade cornstarch and white pepper (0.33 tsp). Add garlic salt gradually from the available 1 tbsp supply, tasting the clean marinade before it touches raw chicken; use only as much as needed and reserve any unused clean garlic salt. Do not taste the marinade after raw-chicken contact. Spread over the meat side and into the cuts; for skinless breast, coat both sides. Cover and marinate in the refrigerator for at least 30 minutes.

   Marinate chicken · 30 minUses Deboned chicken breast · Garlic salt to taste, from the 1 tbsp supply · 1 tbsp fish sauce for marinade · 1 tbsp oyster sauce for marinade · 1 tsp light soy sauce for marinade · 3 tsp sugar for marinade · 2 tsp cooking wine for marinade · 1 tbsp cornstarch for marinade

3. 3

   Step 3: Mix the separate dipping ingredients: 1 tbsp dipping oyster sauce, 1 tbsp dipping light soy sauce, hoisin sauce (1 tbsp) and 1 tbsp boiling water. Add optional chili sauce (to taste) to taste. Keep this sauce separate from raw chicken and marinade.

   Uses 1 tbsp oyster sauce for dipping · 1 tbsp light soy sauce for dipping · 1 tbsp hoisin sauce for dipping · 1 tbsp boiling water for dipping · Chili sauce to taste, optional, for dipping sauce

4. 4

   Step 4: Prepare the air-fryer tray according to the appliance instructions. If using the authored foil lining, perforate it for airflow and secure it beneath the food. Place the marinated breast meat-side up and air-fry at 375°F / 190°C for 11–12 minutes. Turn skin-side up; sprinkle on the separate 1/2 tsp skin salt, brush with 1/2 tsp skin oil and spread the separate 1/2 tsp skin cornstarch evenly over the skin. For skinless breast, apply these to the exposed surface. Air-fry for another 11–12 minutes. If needed, continue 3–5 minutes for a darker crisp surface. Check the thickest centre reaches 74°C / 165°F before removing; time alone does not establish doneness. Slice and serve with the clean dipping sauce.

   First 11–12-minute phase; turn and repeat, then check 74°C · 12 minUses Marinated chicken breast · 1/2 tsp salt for the skin · 1/2 tsp oil for the skin · 1/2 tsp cornstarch for the skin · Clean prepared dipping sauce