Air Fryer Black Pepper Boneless Chicken Roll & Potatoes

Using Jumbo Group's "Singapore Black Pepper Crab Spice" as the base of my marinating ingredients for my boneless chicken roll roasted in an air fryer. The dish did not need any chilli sauce to go along, just drizzled some fresh lime juice over was enough to uplift the flavourful dish.

Besides using the Singapore Black Pepper Crab Spice to prepare the chicken roll, I also used it in my first Hasselback potatoes attempt. Soft, nice and flavourful, too 😋

Click the link below to find out more 😊

https://www.loveafare.com.sg/singapore-black-pepper-crab-paste

Equipment: Kyvol Air Fryer AF600

Black Pepper Boneless Chicken Roll

Ingredients

2 thawed frozen boneless chicken legs, 550~600g in total

Marinating ingredients

25g Greek yogurt/milk (to tenderize the meat)

15g Singapore Black Pepper Crab Spice, 4 tsp

1g low-sodium salt, 1/4 tsp

1g garlic powder

1g turmeric powder

8g dark brown sugar

3g light soya sauce

7g rice bran oil/canola oil

Directions

1. Rinse boneless chicken legs and pat dry. Marinate with 25g Greek yogurt for about 30 to 60 minutes in the fridge.

While waiting, mix the remaining marinating ingredients together into a paste.

2. Drain away any excess liquid collected at the bottom of the bowl. Marinate the chicken legs with the black pepper paste from Step 1.

Seal with a cling wrap and let the chicken meat stand for about 2 to 3 hours, or overnight in the fridge.

3. Cut two 150cm long cotton threads, wrap and tie the chicken meat into two rolls. Keep the skin side facing out.

4. Preheat an air fryer to 180℃ for about 3 to 5 minutes. Line the air fryer basket with parchment paper for convenient cleaning later. 

Place the rolled meat into the lined air fryer basket, and close the basket.

5. Set the timer as 15 minutes, and temperature as 180℃, and start to cooking process.

After about 5 minutes, when the skin starts to brown, open the AF basket and flip the meat over to cook the undersides. Continue to cook for about 3 to 5 minutes. When the skin starts to brown, open the AF basket and flip the meat again. Reduce the temperature to 160℃ and continue to cook for about 5 minutes.

In the last 1 minute, brush the chicken meat with the remaining marinade and the oil collected over the parchment paper.

When the chicken skin appears crispy, stop the air fryer.

6. Remove the roasted chicken legs from the AF basket.

Cut the meat into serving sizes after cooling down 😋

Hasselback Potato

Ingredients

4 mini Brastagi/Granola potatoes, 60-~70g each

10g unsalted butter

10g rice bran oil

1 tsp Singapore Black Pepper Crab Spice

1/8 tsp low-sodium salt

1/8 tsp garlic powder

dash of turmeric powder

Directions

1. Brush the potatoes with a soft bristle brush. Slit the potatoes into thin slices with the bottom 1/3 height intact. Put a face-down spoon in front of the potato when cutting, stop the slicing when the knife touches the back of the spoon. 

Soak the cut potatoes in water for about 30 minutes. This helps to remove some of the starch so the slices would not stick together during cooking.

2. Pour about 80g of water into the inner pot of a mini rice cooker. Place a stand in the pot, and let the potatoes rest on the stand. 

Close the lid, and start the rice cooking process. Stop steaming after 20 minutes. This helps to partially cook the potatoes. Let the potatoes cool down till they are not too hot to be handled.

While the potatoes are cooling down, warm the butter and rice bran oil till melted. Add the rest of the ingredients to the warm oil.

3. Pour oil mixture into the potatoes, opening up and rubbing in between the slices.

4. Preheat an air fryer to 180℃ for about 3 to 5 minutes. Line the air fryer basket with parchment paper for convenient cleaning later. 

Place the potatoes into the lined air fryer basket, and close the basket.

5. Set the timer as 15 minutes, and temperature as 180℃, and start to cooking process.

After about 5 minutes, when the skin starts to brown, open the AF basket and flip the potatoes over to cook the undersides. Continue to cook for about 3 to 5 minutes. When the skin starts to brown, open the AF basket and flip the potato again, and continue to cook for about 3 to 5 minutes, or to your preferred brownness. 

Serve the Hasselback potatoes with the cut boneless chicken rolls after drizzling with lime juice. Enjoy 😋

Cocoa Cocoon Bun (Yudane)

Milk buns wrapped with cocoa interior and melted semi-sweet chocolate chips lightly baked to resemble cocoons. Pleasing to my eyes, and pleasing to my taste 😍😋

Yield: 10 small buns

Raw dough weight: 524g

Pan size: 30.5x19x3.5cm

Baking temperature: Preheat oven to 190℃ for about 10 minutes.  After closing the oven door, reduce the temperature to 180℃, and bake for about 5 minutes, reduce to 160℃ for 13 minutes, turn off the oven and let the buns bake for another 2 minutes, or till the tops are lightly brown.

Ingredients

200g bread flour

20g superfine wholegrain/top/cake flour

40g raw sugar

1g instant dry yeast

50g natural yeast/sourdough, 100% hydration*

30g yudane dough^

110g lactose-free milk, cold 

15g beaten egg 

15g whipping cream

23g cold water, to be added depending on dough condition

3g low sodium salt

20g unsalted butter, softened

8g dark cocoa powder

12g low-fat milk (to mix with cocoa powder)

* 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stand for about 1 hour or more till it doubles in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use.

^ 30g yudane dough is prepared by combining 16g of bread flour with 16g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap.

Filling

55~60g mini semi-sweet chocolate chips

Directions:

1. Knead the dough following your preferred method. 

For my method, you can refer to my recipe Yudane Milk Bread.  Kneading the dough to window pane stage.

Mix cocoa powder and low-fat milk together into a cocoa paste.

Keep about 293g of milk dough in a small plastic bag and keep in the fridge.

Mix the balance milk dough, about 231g together with the cocoa paste.

2. Keep the cocoa dough in a separate plastic bag and refrigerate overnight together with the milk dough.

3. In the next day, invert the doughs, and let them thaw at room temperature for about 70 to 80 minutes.

4. Deflate both doughs, and divide the doughs into 10 portions each, shape them into balls and let them rest for about 15 minutes.

5. Roll both the cocoa and milk dough into two flat doughs. Add about 5g mini chocolate chips to the cocoa dough, 

and roll up into a cigar shape.

Place the cocoa dough onto the milk dough,

and wrap the milk dough into a cigar shape.

6. Arrange the shaped dough in a baking tray (30.5x19x3.5cm) lined with parchment paper. Let the shaped dough prove in a cold oven for about 40 minutes.

7. Preheat the oven to 190℃. While waiting, dust a thin coat of bread flour over the shaped dough.

8. After closing the oven door, reduce the temperature to 180℃, and bake for about 5 minutes, reduce to 160℃ for 13 minutes, turn off the oven and let the buns bake for another 2 minutes, or till the tops are lightly brown.

9. Remove the bread from the oven, 

and let the hot buns cool over the rack for a while before serving them warm 😋