Asian-Style Air Fryer Chicken Crown
Asian-Style Air Fryer Chicken Crown is a intermediate Asian-inspired recipe that serves 4. 400 calories per serving.
Prep: 25 min | Cook: 1 hr 10 min | Total: 2 hrs 55 min
Cost: $21.55 total, $5.39 per serving
Ingredients
- 1 whole Chicken crown (A chicken crown is the breast and wings with the legs and back removed. Can ask butcher to prepare.)
- 1 bulb Garlic (Roughly diced)
- 1 cup Light soy sauce
- 1 cup Dark soy sauce
- 1 tbsp Ground coriander
- 1 tsp Dried thyme
- 1 tbsp Smoked paprika
- 1 pinch Nutmeg (Freshly grated or ground)
- 1 tsp Ground sage
- 1 tsp Ground ginger
- 1 tsp White pepper
- 1 tbsp Hot sauce (Frank's or any preferred hot sauce; adjust to taste)
- 1 tbsp Chicken stock powder
- 1 tbsp Low GI sugar (Or regular granulated sugar)
- As needed Water (To top up marinade and submerge chicken)
Instructions
Prepare Garlic
Peel and roughly dice one bulb of garlic. Add to a large mixing bowl or container.
Time: PT5M
Mix Marinade
Add 1 cup light soy sauce, 1 cup dark soy sauce, 1 tbsp ground coriander, 1 tsp dried thyme, 1 tbsp smoked paprika, a pinch of nutmeg, 1 tsp ground sage, 1 tsp ground ginger, 1 tsp white pepper, 1 tbsp hot sauce (or to taste), 1 tbsp chicken stock powder, and 1 tbsp low GI sugar to the bowl with garlic. Mix thoroughly, scraping down the sides to combine all ingredients.
Time: PT5M
Marinate Chicken
Place chicken crown breast side down into the marinade. Add enough water to just cover the chicken. Cover and refrigerate for at least 2 hours (overnight preferred), flipping halfway through.
Time: PT2H
Temperature: 4°C
Preheat Air Fryer
Preheat air fryer to 180°C (350°F) for 5 minutes.
Time: PT5M
Temperature: 180°C
First Air Fry (Covered)
Place the marinated chicken crown breast side down in a Pyrex or oven-safe dish with some marinade. Cover tightly with foil. Air fry at 180°C for 1 hour.
Time: PT1H
Temperature: 180°C
Second Air Fry (Uncovered)
Remove foil and return dish to air fryer. Air fry uncovered at 180°C for 10 minutes to develop color.
Time: PT10M
Temperature: 180°C
Rest Chicken
Remove chicken from air fryer. Wrap loosely in foil and let rest for 20-30 minutes before carving.
Time: PT20M
Carve and Serve
Carve the rested chicken crown and serve with pan juices or your favorite sides.
Time: PT5M
Cleanup
Wash all used utensils, bowls, cutting board, Pyrex dish, and air fryer basket. Wipe down counters and sanitize surfaces that touched raw chicken.
Time: PT1H20M
Nutrition Facts
- Calories
- 400
- Protein
- 35g
- Carbohydrates
- 8g
- Fat
- 22g
- Fiber
- 1g
Dietary info: Dairy-free, Nut-free, low-carb, keto-friendly, high-protein
Allergens: Soy, Gluten (unless using gluten-free soy sauce), Possible: MSG (if present in stock powder or soy sauce)
Ingredient Substitutions
- Instead of Chicken crown: Bone-in, skin-on chicken breasts (2 large)
- Instead of Garlic: 2 tbsp pre-minced garlic
- Instead of Light soy sauce: All-purpose soy sauce
- Instead of Dark soy sauce: Double the light soy sauce (will lose some color and richness)
- Instead of Ground coriander: Cumin (different flavor)
- Instead of Dried thyme: Dried oregano
- Instead of Smoked paprika: Sweet paprika + pinch of smoked salt
- Instead of Nutmeg: Allspice (very small amount)
- Instead of Ground sage: Poultry seasoning
- Instead of Ground ginger: Fresh grated ginger (1.5 tsp)
- Instead of White pepper: Black pepper
- Instead of Hot sauce: Sriracha, Chili garlic sauce
- Instead of Chicken stock powder: 1 chicken bouillon cube, crushed
- Instead of Low GI sugar: Brown sugar, Honey
Equipment Needed
- Large mixing bowl or container
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Mixing spoon or spatula
- Pyrex or oven-safe dish (fits in air fryer)
- Aluminum foil
- Air fryer (large enough for chicken crown)
- Tongs (optional)
Critical Steps — Do Not Skip
- Mixing the marinade thoroughly to dissolve sugar and stock powder.
- Marinating the chicken breast side down and flipping halfway.
- Covering the chicken during the first air fry to keep it moist.
- Uncovering for the final 10 minutes to develop color.
- Resting the chicken for at least 20 minutes before carving.
Chef Tips from the Video
- Ask your butcher for a chicken crown if you can't find one pre-packaged.
- Use both light and dark soy sauce for depth of flavor.
- Let the chicken rest after cooking for juicier meat.
- Reserve some marinade (before adding raw chicken) to use as a sauce after boiling for 5 minutes.
Troubleshooting
Chicken is dry.
Ensure chicken is covered with foil during the first air fry and do not overcook. Rest chicken before carving.
Chicken lacks flavor.
Marinate longer (overnight if possible) and ensure all marinade ingredients are well mixed.
Chicken is not browning.
Remove foil and air fry uncovered for an additional 5-10 minutes at 180°C.
Chicken is undercooked.
Check internal temperature with a meat thermometer; return to air fryer in 5-minute increments until 74°C (165°F) is reached.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze carved chicken in airtight bags for up to 2 months.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken overnight for best flavor.
- You can prepare the marinade up to 2 days in advance and store in the fridge.
Last updated: August 24, 2026
