Blanc de poulet à la friteuse à air, comme mon père en a préparé 100 000 fois

Ingrédients

• 12 oz skin-on, bone-in chicken breast
• 0.5 teaspoon salt
• 0.5 teaspoon oil
• 0.5 teaspoon cornstarch
• 1 tablespoon garlic salt
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 3 teaspoon sugar
• 2 teaspoon cooking wine
• 1 tablespoon cornstarch
• 0.33 teaspoon white pepper
• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon boiling water

Préparation

1. 1

   Debone chicken: Make a shallow cut around the bone of the chicken breast and cut along it to debone.

2. 2

   Marinate chicken: Cut a slit through the thickest parts of the chicken on the meat (not skin) side of the breast. Lightly slice diagonally in the opposite direction across the entire breast.

3. 3

   Make dipping sauce: In a small bowl, combine the oyster sauce, light soy sauce, hoisin sauce, and water. If desired, add chili sauce for spice. Mix until thoroughly combined.

4. 4

   Air fry chicken: Line the air fryer tray with aluminum foil with the shiny side facing up. Poke holes in the foil for ventilation.