【通少食譜】氣炸燒春雞 / 零油煙完美做法

材料[牌子]：

1.6kg 冰鮮雞

醃料[牌子]：

1.5 tbsp 紅椒粉 [fig1 McCormick]

2 tbsp 鹽

3 tsp 蒜粉 [fig2 Kirkland]

2 tbsp 檸檬汁

2 tsp 牛至 [fig3 Club House]

醬料[牌子]：

1 tbsp 紅椒粉 [fig1 McCormick]

1 tsp 鹽

3 蒜頭
4 tbsp 橄欖油 [fig6 Mastro]

0.5 tsp 牛至 [fig3 Club House]

2 tbsp 蘋果醬 [fig7 Mott's Fruitsations]

2 tbsp 蘋果汁 [fig8 Tradition]

0.5 tsp 黑椒粉

0.5 tsp 百里香 [fig4 Club House]

做法：

1. 雞剪開雞胸，用醃料醃3個小時或以上

2. 雞先用中火煎至四面金黃，再用牛油紙包好

3. 氣炸鍋雞胸向下，攝氏200度焗30分鐘

4. 醬汁用中火煮滾備用

5. 打開牛油紙，搽上醬汁再用攝氏180度焗5分鐘

6. 雞取出休息15分鐘或以上，切件享用

Ingredients[brand]:
1.6kg Frozen chicken

Seasoning [brand]:

1.5 tbsp Paprika [fig1 McCormick]

2 tbsp Salt

3 tsp Garlic powder [fig2 Kirkland]

2 tbsp Lemon juice

2 tsp Oregano [fig 3Club House]

Sauce mixture [brand]:

1 tbsp Paprika [fig1 McCormick]

1 tsp Salt

3 Clove Garlic

4 tbsp Olive oil [fig6 Mastro]

0.5 tsp Oregano [fig3 Club House]

2 tbsp Apple sauce [fig7 Mott's Fruitsations]

2 tbsp Apple juice [fig8 Tradition]
0.5 tsp Black pepper

0.5 tsp Thyme [fig4 Club House]

Steps:

1. Halve chicken and marinate for 3 hours or more

2. Pan fry the chicken on medium heat until golden on all sides, then wrapped by parchment paper

3. Air fry chicken (breast down) with 200 ° C for 30 minutes

4. Cook the sauce over medium heat and set aside

5. Open the parchment paper, simmer the sauce and air fry at 180 ° C for 5 minutes

6. Take out the chicken and rest for 15 minutes or more. Cut and serve