Preparation: 1. Defrost the chicken with packaging with tap water. 2. Remove the intestines. 3. Season with salt for 15 minutes to remove the unpleasant smells, and add some salty taste. 4. Rinse the chicken thoroughly. Hang dry. 5. Season the chicken: ●1/3 tsp salt ●1 tsp garlic sauce ●1 tbsp Black pepper To be put inside the chicken, and put some salt on the surface of chicken. 6. Put the chicken on a steam rack, refrigerate for 6 hours.
Steps: 1. Put a sheet of airfrying paper in the airfryer. 1. Airfry the chicken at 80 C for 20 minutes in order to make it dry. 2. Flip over the chicken after 20 minutes, airfry the other side of chicken at 80 C for another 10 minutes. 3. Prepare: ●red vinegar 1 tbsp ●light soya sauce 1 tbsp ●Maltese 1 tbsp ●10no water Mix well. 5. The chicken has been airfried for 30 minutes. 4. Brush red vinegar and light soya sauce and wait for 2 minutes, then brush red vinegar and light soya sauce again, brush maltose syrup on top and get ready to airfry. 5. Airfry chicken breast at 150 C for 15 minutes first. 6. Prepare an aluminium foil. 7. Check the status after 15 minutes. 8. Airfry at 180 C for 5 minutes. 9. Move the chicken to the right a little bit, airfry at 180 C for 2 minutes. 10. Move the chicken to the left a little bit, airfry at 180 C for 2 minutes. 11. Flip over the chicken, release the oil out from the body of chicken. 12. Airfry at 180 C for 10 minutes in the last round. 13. Check if the chicken, cover up with an aluminium foil where is overcooked in the last 3 minutes. Airfry 3 minutes more. 14. Complete, serve.