Crispy Air Fryer Cantonese Chicken
Crispy Air Fryer Cantonese Chicken
Ingredients
For the Chicken
- 1 whole chicken, under 3 pounds
- as needed boiling water
- as needed rice vinegar
- as needed oil, for spraying
- as needed aluminum foil, for wrapping wing tips and drumstick ends
For the Marinade
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon MSG, (optional)
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
Instructions
- 1
Place the whole chicken in a clean sink or large bowl. Carefully pour boiling water over the entire skin of the chicken. This 'botox treatment' instantly tightens the skin, aiding in faster drying and crisping. Immediately pat the chicken thoroughly dry with paper towels, ensuring no moisture remains on the skin.
⏱️ 5 min
- 2
In a small bowl, combine the dry marinade ingredients: granulated sugar, garlic powder, onion powder, turmeric, salt, baking soda, and MSG (if using). Add the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce. Mix everything together until a smooth sauce forms.
⏱️ 5 min
- 3
Place the dried chicken in a large dish or resealable bag. Pour the prepared marinade over the chicken, ensuring it's thoroughly coated. Give the chicken a 'deep tissue massage' to work the marinade into every crevice. Cover the chicken and refrigerate for at least 4 hours, or preferably overnight. Flip the chicken halfway through the marinating process to ensure even flavor distribution.
⏱️ 10 min
- 4
Preheat your air fryer to 260°F. Place the marinated chicken into the air fryer basket, breast-side up. Air fry at 260°F for 8 minutes to begin drying out the skin.
⏱️ 8 min•🌡️ 260
- 5
Carefully flip the chicken so it is breast-side down. Continue to air fry at 260°F for another 8 minutes.
⏱️ 8 min•🌡️ 260 - 6
Remove the chicken from the air fryer. Brush a thin layer of rice vinegar over the entire chicken skin. This helps break down collagen for a crispier, less rubbery skin. Loosely wrap the wing tips and drumstick ends with aluminum foil to prevent them from burning. Lightly spray the entire chicken with oil.
⏱️ 5 min
- 7
Return the chicken to the air fryer basket, breast-side up. Increase the air fryer temperature to 350°F and air fry for 20 minutes.
⏱️ 20 min•🌡️ 350
- 8
Flip the chicken over so it is breast-side down. Brush on more rice vinegar and lightly spray with oil. Continue to air fry at 350°F for an additional 15 to 20 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh without touching bone. If the skin browns too quickly, loosely tent with foil and remove for the final 5 minutes to re-crisp.
⏱️ 20 min•🌡️ 350
- 9
Carefully remove the chicken from the air fryer. Let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and juicy chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Air Fryer Cantonese Chicken
For the Chicken
- 1 whole chicken, under 3 pounds
- as needed boiling water
- as needed rice vinegar
- as needed oil, for spraying
- as needed aluminum foil, for wrapping wing tips and drumstick ends
For the Marinade
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon MSG, (optional)
- 2 tablespoons Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
Instructions
- 1
Place the whole chicken in a clean sink or large bowl. Carefully pour boiling water over the entire skin of the chicken. This 'botox treatment' instantly tightens the skin, aiding in faster drying and crisping. Immediately pat the chicken thoroughly dry with paper towels, ensuring no moisture remains on the skin.
⏱️ 5 min - 2
In a small bowl, combine the dry marinade ingredients: granulated sugar, garlic powder, onion powder, turmeric, salt, baking soda, and MSG (if using). Add the Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce. Mix everything together until a smooth sauce forms.
⏱️ 5 min - 3
Place the dried chicken in a large dish or resealable bag. Pour the prepared marinade over the chicken, ensuring it's thoroughly coated. Give the chicken a 'deep tissue massage' to work the marinade into every crevice. Cover the chicken and refrigerate for at least 4 hours, or preferably overnight. Flip the chicken halfway through the marinating process to ensure even flavor distribution.
⏱️ 10 min - 4
Preheat your air fryer to 260°F. Place the marinated chicken into the air fryer basket, breast-side up. Air fry at 260°F for 8 minutes to begin drying out the skin.
⏱️ 8 min•🌡️ 260 - 5
Carefully flip the chicken so it is breast-side down. Continue to air fry at 260°F for another 8 minutes.
⏱️ 8 min•🌡️ 260 - 6
Remove the chicken from the air fryer. Brush a thin layer of rice vinegar over the entire chicken skin. This helps break down collagen for a crispier, less rubbery skin. Loosely wrap the wing tips and drumstick ends with aluminum foil to prevent them from burning. Lightly spray the entire chicken with oil.
⏱️ 5 min - 7
Return the chicken to the air fryer basket, breast-side up. Increase the air fryer temperature to 350°F and air fry for 20 minutes.
⏱️ 20 min•🌡️ 350 - 8
Flip the chicken over so it is breast-side down. Brush on more rice vinegar and lightly spray with oil. Continue to air fry at 350°F for an additional 15 to 20 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh without touching bone. If the skin browns too quickly, loosely tent with foil and remove for the final 5 minutes to re-crisp.
⏱️ 20 min•🌡️ 350 - 9
Carefully remove the chicken from the air fryer. Let it rest for 5-10 minutes before carving and serving. This allows the juices to redistribute, ensuring a tender and juicy chicken.
⏱️ 10 min