Air Fryer Honey Gochujang Chicken Leg

Tender and juicy honey gochujang flavour chicken legs cooked in an air fryer.

My family absolutely enjoyed the sweet and mildly spicy chicken legs.

As the entire remaining marinade would be used to coat the chicken legs during cooking, it is best to keep the marinade not too salty.

I bought a bottle of Korean Gourmet Chilli sauce with short expiry date,
so, I have to find ways to use it up soon 😉

The working video of the dish 👇👇

The quantities provided below were based on estimation without measurement being made 😉

[Ingredients]

2 chicken legs, 300~350g in total weight

[Brine] soak for 30 minutes 

1 tsp Sea salt

Ginger, 2 slices 

Onion, sliced 

Water, added to submerge the chicken legs

• Wash the chicken legs.
• submerge the chicken legs in the brine for about 30 minutes/

- drain away the brine before the next marinating step.

[Marinade A]

1/2 tsp Low-sodium salt

Pepper powder

• rub Marinade A over the entire chicken legs.

[Marinade B]

1 tbsp Light soy sauce, low-salt

1 tsp Dashi soy sauce

1 tbsp Hua Diao Jiu/Cooking wine

1 tsp Gochujang, Korean chilli paste 

2 tsp Korean Gourmet chili sauce, optional 

1/2 tsp Tomato ketchup, no added sugar

1/2 tsp Ginger, grated 

1 tsp Garlic, grated

1/2 tsp onion powder 

2 tsp Dark brown sugar

1/2 tsp Knorr all-purpose seasoning powder 

1 tsp maltose/honey

2 tsp sesame oil

1/2 tsp potato starch 

• mix Marinade B ingredients together and pour over the chicken legs.
• Coat well and marinate for about 2 hours or more.

[Cooking by Air Fryer]

As all air fryers may have different heating setting, the following steps just provide a guideline.

Pour about 2 tbsp of rice bran oil to the roasting pan lined with parchment paper.

Coat the marinated chicken legs with rice bran oil before air-frying.

Air fried at 190°C for about 6 minutes and 5 minutes on each side, starting with skin side up.

After air frying the underside of the chicken legs to golden, pour spoons of remaining marinade B over the underside of the chicken legs. Air fry at 185°C for about 2 to 3 minutes, or till the marinade almost dries up. Repeat this step for another round.

Repeat this step twice for the skin side facing up.

Finally, spread a thin coat of honey over the skin, and air fry at 170°C for about 3 minutes.

Keep the cooked chicken legs in the air fryer for another 10 minutes without opening the air fryer basket.

Serve the honey Gochujang chicken legs after sprinkling some roasted sesame seeds and cut scallions over. Enjoy them warm 😋

Air Fryer Turmeric Garlic Batang Fish Fillet

In my memory, I have never try pan-frying fish fillet in my kitchen as I have no confidence in doing a nice job, and I hate to clean up the kitchen after cooking it 😓

However, after learning that air fryer can also cook fish, I decided to give this tough job a try last week. It was surprisingly simple and fast. And most important of all, the fish fillet was tender and moist 😋

Video of the end product 🐠

Ingredients

260g Batang fish fillet with skin on

Marinade 1 (Brining)

1/2 tsp salt, to rub the fish fillet 

1 small clove garlic, chopped

1/4 tsp salt

1/4 tsp ground black peppercorn

1/2 tsp soy sauce concentrate, Japanese Tsuyu

1/2 tsp dark brown sugar 

50g low-fat milk
water to submerge the fish fillet 

Marinade 2

5g low-salt fish sauce
5g freshly grated garlic 
3g turmeric powder
1/4 tsp pepper powder 
2g coriander powder
1/4 tsp paprika powder 
3g corn flour/starch
4g dark brown sugar
5g grapeseed oil

Directions

1. Rinse the fish fillet.

Slice out the bone strip from the fillet but keeping the skin intact. This step is optional. It only helps to serve a boneless fillet later.

2. Rub about 1/2 tsp of salt, from Marinade 1, all over the fish fillet.

3.  Mix the remaining ingredients under Marinade 1 in a big mixing bowl big enough to hold the fish fillet.

4. Coat the fish fillet with the Marinade 1.

Add water to the marinade to submerge the fish fillet. Let the fish fillet marinate for about 30 minutes.

5. While the fish fillet is marinating, combine the ingredients under Marinade 2 into a smooth paste.

6. Drain away the marinade 1, and pat dry the fish fillet using paper kitchen towel.

6. Apply * and smear Marinade B all over the fish fillet including the cleaves. Let the fish fillet marinate for about 30 minutes.

* You can also coat the entire fish fillet with the corn flour or

corn starch instead of mixing with the marinade B.

OpY B

7. Line a small roasting pan with parchment paper, and spread about 1 tbsp of grapeseed oil over the parchment paper.

Start the "Fish" function of the air fryer, at 195℃. I let the air fryer preheat for about 2 minutes.

8. The entire cooking process will take about 10 minutes at 195℃.

First cook the fish fillet with the skin facing down for about 5 minutes.

Take out the fish fillet, and flip it using a broad spatula.

Let the fish skin face up,

return to the air fryer, and continue to cook for about 3 minutes.

Take out from the air fryer,

flip the fish fillet again, to let the skin face down. Do it slowly in order not to break the extremely tender and fragile fish fillet.

Return the fish fillet to the air fryer and continue to cook till the timer is up, about 2 minutes.

To test the doneness of the fish fillet, insert a thin cake tester to the thickest part of the fish fillet. If clear juice flows out after the cake tester was withdrawn, the fish fillet is cooked through.

Do not let the fish fillet sits in the air fryer after cooking to prevent over-cooking the meat.

9. Squeeze some green lime juice over the fish fillet before serving. Enjoy 😋