Air-Fried Chicken Chop (Air-Fryer Recipe) 炸鸡扒

Ever since I posted the Grilled Fish recipe using Air-Fryer, a couple of inquiries were brought to my attention. Many asked  on how effective the Air-Fryer is. Till now, I can't give much advice since I just use it to prepare some processed food like hash browns and fish fingers, besides the grilled fish. So far, it has not turn me down. I told my friends to stay tuned, as I will keep on experiment the air-frying using different type of fresh food.

Not long ago, my mom learned to make shallow-fried chicken chop and passed on her recipe to me. Instead of shallow-frying, I cooked the chicken chop in my air-fryer. With very minimal amount of marinades, the chicken chop turned out so flavorful.  The meat is tender and juicy, but not oily. The skin is crispy to every bite. If I have to comment, I would say the air-fried chicken chop taste as good as the oil-fried version. It is less oily, as the fat beneath the skin has been removed, there's no single drop of oil used for the frying, and the excess chicken oil was released through the cooking. Now, I can eat fried chicken without any guilt. :P

So, this is my second trial, and it turned out successful as well. I will carry on the mission to try on other fresh ingredients.

Air-Fried Chicken Chop

Ingredients:

2 chicken thighs, deboned and fat removed

Corn Flour

Marinades:

2 tbsp of light soy sauce

dashes of white pepper powder

3 shallots, peeled and chopped

Steps:

1. Clean the chicken thighs and pat dry with kitchen towel. Marinate for 2 hours.

2. Drain the excess seasonings and coat the chicken thigh with a layer of corn flour.

3. Arrange the chicken thighs on the air-fryer pot with skin facing down. Air-fry it under 200 deg C for 10 minutes. Turn the chicken thighs to the other side. Air-fry for another 10 minutes under 180 deg C.

4. Slice the chicken thighs into cutlets. Serve hot with rice or chips.