Airfried Garlic Chicken Chop with Worcestershire Sauce
September 23, 2013/
If you ask me what cooks best in the airfryer, I would say chicken, hands-down. Chicken thigh, wings, those with a little bit of skin cooks really well in my Philips Airfryer. The result is always moist and crispy, and even if you don’t eat chicken skin, cook with it. Leave the skin on as you broil, grill, bake, airfry or pan-fry it, and remove it later on the serving plate. The skin gives a bit of fat (a little won’t kill you) and helps retain the shape and size of the piece of chicken so they don’t shrink like madness.
Airfried Garlic Chicken Chop with Worcestershire Sauce (budgetpantry.com) Serves: 1
What you need:
1 boneless chicken thigh (you can cut it into two like I did) 1 tablespoon Worcestershire sauce 1 tablespoon oyster sauce 2 flat teaspoons sugar 2 cloves garlic, crushed and minced Black pepper, to taste Dried rosemary, optional Pinch of salt
Remove all visible fat from the chicken thigh and marinate in all the ingredients above for at least 1 hour.
Preheat your airfryer to 180 degrees for about 3 minutes. Using the grill pan, fry skin side up for 12 minutes.
Alternatively, if you want to use an oven, place in baking pan and roast skin side up at 200 degrees for 20 minutes. Boneless chicken thighs cook quickly.. check at the 20 minute mark and if they’re still not as crispy as you would like, roast in increments of 5 minutes til done.
How much I spent:
$1.60 for chicken $0.50 for baked beans $0.30 for tomato Everything else from my pantry
You can choose to serve this with baked beans and a green salad like I did, but if I were less health conscious, I would have a heap of greasy, crispy fries on the side plus the baked beans, hawker western style, PLUS a Japanese potato + egg “salad”. Let me know what your favourite side dishes are!