Have you tried cooking whole Air-Fried chicken in an oven? This time, I'll be using my old convection oven. And I'll show you all the steps. I'm sure you can do it at home, too.
Hello, Hivers and friends! In this blog, I will show you how to cook the whole fried commercial chicken which is abundant in the market and uses only a few backyard spices but with the taste of a native chicken.
Equipment/Utensils:
- Convection Oven
- Kettle
- Gas Stove (set)
Ingredients needed:
- One whole chicken (of any size)
- Lemon grass (2 pcs)
- Sweet basil leaves (sangig)
- Hot pepper (green)- 5 pcs.
- Spring onion-2 pcs.
- Coconut vinegar- 5 spoonfuls (from tuba)
- One and one-half tablespoonful- rock salt
- Seasoning (any)
- 1/2 glass of water
- A little cooking oil
Sauce Mixture:
- 1 head Onion (regular size)
- 2-3 pcs red hot pepper (or as desired)
- 3 pcs- lemon
- Half cup- soy sauce
- 1/2 cup- vinegar (coconut or commercial)
- 1 pc- tomato (if desired)
- 1-table spoonful brown sugar
- A little salt
Preparations
- Wash the chicken thoroughly inside and out. Wash and clean the spices, too.
2.Make slits on the left and on the right side of the breast and both thighs to give some place for the salt and seasonings to penetrate. Here, you don't need to wait for several hours, but you may do the two consecutive phases of cooking immediately.
3.Tie the leaves of Lemon Grass around its own stem and chop the rest of the spices except the leaves of Sweet Basil.*
4.As soon as all the ingredients are ready, you may proceed to the next steps.
5.You put one tablespoonful of salt inside the body and the remaining half into the slits on the body.
6.Then, the seasoning. Add 3 spoonfuls of coconut vinegar inside and the remaining vinegar to the outside slits and massage softly.
7.Then, rub the inside while slowly rotating the chicken to allow for an equal distribution of salt and seasonings inside the chicken.
Phase I: Pre-Cooking
Now, you are ready to do the first phase by pre-cooking the chicken in the kettle with the breast facing upward. Add a one-half glass of water. Heat in a low fire first. Then, accelerate the fire a little while it is boiling.
Turn the chicken upside down after a few minutes periodically. Here, you can see that the water from the flesh gradually comes out and settles down the kettle. Then, after twenty to twenty-five minutes, pull it out place it on a draining plate, and let it cool for a few minutes.
Phase II: Air-Frying through the Old Electric Convection Oven
1.Set the temperature of the oven to 225°Celsius while the timer is to 60 minutes
2.After twenty minutes, turn the chicken upside down.
3.Then, after 40 minutes, turn the chicken with the breast upward again until cooked.
3.You see the color of the chicken turning to light brown. You also need to prepare the sauce when the chicken is almost golden brown.
And now...
Final Outcome
Finally, this eye-catching and mouth-watering golden color and ready to serve with the matching sauce. My youngest enjoyed it so much that he could no longer wait to taste it!
This can also be done in a pan instead of an oven. That would be Chicken Kawali which can be done in a separate blog later.
That's all for today. Thank you for reading my blog.