Ingredients
- *** Chicken – Two Serves ***
- 2 Fresh Chicken Maryland Portions
- *** Wet Brine Marinate ***
- 6 Cloves of Garlic – Peeled
- 1 tbsp White Peppercorns
- 4 Coriander Roots
- 2 tsp Sugar
- 1 tsp Salt
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 125 ml Water
- *** Coating ***
- ½ cup Rice Flour
- ½ cup Plain Flour
- ½ tsp Ground White Pepper
- 3 Eggs
- 1 tbsp Milk
- *** Extras ***
- 1 tbsp Olive Oil
- 1 tbsp Sesame Oil
- 6 Shallots – Peeled
- Olive Oil Spray
- Cooked Rice (Sticky Preferred)
Method
- *** Wet Brine Marinate ***
- In a pestle and mortar, add garlic, peppercorns, coriander root, sugar & salt and pound to a rough paste.
- Add soy & fish sauce along with water and mix well.
- Trim chicken Maryland of excess fat/skin then into four pieces (two drums and two thighs) but keep in the bone.
- In a good quality plastic clip-seal bag, add chicken and marinate mixture. Expel as much air as possible before sealing and refrigerate form a minimum of four hours but preferably overnight.
- *** Coating & Cooking ****
- Begin preheating the air fryer to 200 deg
- In a suitable bowl, add both flour and ground pepper, mix, and set aside.
- In a separate bowl, lightly beat eggs with milk, also set aside.
- Remove marinated chicken pieces and palace on a wire rack and pat lightly with a paper towel.
- Coat pieces of chicken with flour mixture, shake off excess, and place back on a wire rack for approx. 5 minutes.
- Individually add chicken to the egg wash, coat completely, and allow the excess wash to run off before giving a final complete re-coat of the flour mixture. Again, shake off excess and place back onto the wire rack for another 5 minutes.
- Using a pastry brush, brush bottom of air fryer trivet with a mixture of oils (olive & sesame).
- Place enough chicken portions on a trivet without touching and brush the top of the chicken with the oil mixture.
- Cook for around 12 minutes with a quick re-brush around the 6-minute mark. Turn & cook for a further 10 minutes, again, re-brushing halfway. Repeat in necessary for remainder chicken
- Once done, remove and place on a wire rack for resting.
- *** Fried Shallots ****
- Slice peeled shallots aprox 2mm thick and set aside.
- Spray the already heated air fryer (200 deg) trivet with some olive oil spray.
- Scatter shallots on the trivet for a single layer & preferably not overlapping. Spray again on top of shallots and place in fryer.
- Inspect every 30 seconds of so to avoid any potential burning.
- When satisfied you have a deep golden colour, remove and place on paper towel to drain completely and crisp up.
- *** Plating ***
- Serve hot with some rice of your choice (traditionally a sticky rice) with a generous sprinkle of the fried shallots.
- *** Enjoy ***
Product used in recipe
- Squid Brand - Fish Sauce
- Yeo's - Pure Sesame Oil
