Air Fryer Crispy Chicken with Scallion Oil

Method14 steps

1. 1

   Step 1: Put the finely chopped 3 scallions, ½ tbsp minced ginger and the separate ½ tbsp minced garlic for scallion oil into a heatproof bowl.

   Uses 3 finely chopped scallions · ½ tbsp minced ginger · Separate ½ tbsp minced garlic for scallion oil

   
2. 2

   Step 2: Heat the ½ cup neutral oil until hot and shimmering, without letting it smoke. Carefully pour it over all the scallion, ginger and garlic prepared in step 1, stirring to infuse the oil.

   Uses ½ cup neutral oil to heat · All prepared scallion, ginger and garlic in the heatproof bowl

   
3. 3

   Step 3: Stir the exact 1 tsp sesame oil for scallion oil and a pinch MSG into the hot infused aromatic oil. The selected seasoning is MSG; use salt instead only as the source alternative.

   Uses All hot infused scallion, ginger and garlic oil · 1 tsp sesame oil for scallion oil · 1 pinch MSG

4. 4

   Step 4: Set the completed scallion oil aside to cool a little while you prepare the chicken. Keep it for spooning over the finished dish.

   Uses All completed seasoned scallion oil

5. 5

   Step 5: Pat the 2 deboned skin-on chicken thighs dry.

   Uses 2 deboned skin-on chicken thighs

6. 6

   Step 6: Mix 1 tsp dark soy sauce, ½ tbsp regular soy sauce, 4 minced garlic cloves, ½ tsp chicken powder, ½ tsp MSG and the separate 1 tsp sesame oil for the chicken marinade.

   Uses 1 tsp dark soy sauce · ½ tbsp regular soy sauce · 4 minced garlic cloves · ½ tsp chicken powder · ½ tsp MSG for marinade · Separate 1 tsp sesame oil for marinade

7. 7

   Step 7: Coat both dried chicken thighs with all the prepared marinade, including underneath the skin. Refrigerate for at least 10 minutes; prepare the air fryer during this wait.

   Minimum chicken marination · 10 minUses Both thighs dried in step 5 · All marinade mixed in step 6

   
8. 8

   Step 8: Preheat the air fryer to 200°C while the chicken marinates. Continue to coating only after at least 10 minutes of refrigerated marination.

9. 9

   Step 9: After the minimum marination, lightly dust both marinated chicken thighs with cornstarch, using only enough for a thin coating. The author does not specify a cornstarch mass.

   Uses Both thighs after at least ten minutes marination · Cornstarch for a light coating; actual amount unspecified

   
10. 10

    Step 10: Place the coated chicken thighs in the air-fryer basket skin-side down, without overlapping.

    Uses Both lightly coated chicken thighs

    
11. 11

    Step 11: Air-fry the chicken at 200°C for 10 minutes for the first side, then continue to the turning step.

    First side of chicken thighs · 10 minUses Both thighs placed skin-side down

12. 12

    Step 12: Turn both chicken thighs over and air-fry at 200°C for about 10 minutes more, until the skin is crisp and the chicken is cooked through. Check the thickest part reaches 74°C (165°F), extending cooking if necessary.

    Finish chicken thighs · 10 minUses Both thighs after the first-side cook

    
13. 13

    Step 13: Slice the fully cooked crispy chicken. Spoon a generous amount of the prepared cooled scallion oil over it; the served share is not measured, so keep any oil left over separately.

    Uses Both completely cooked chicken thighs · Generous serving share of prepared scallion oil; share unspecified

14. 14

    Step 14: Serve the sliced chicken and its scallion oil immediately, with optional ready cooked rice. This makes 2 portions.

    Uses All finished sliced chicken with its serving oil · Optional ready cooked rice; amount unspecified