Asian-Style Air Fryer Chicken Crown

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

1. Prepare Garlic

   Peel and roughly dice one bulb of garlic. Add to a large mixing bowl or container.

   Time: PT5M

2. 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

3. 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

4. Preheat Air Fryer

   Preheat air fryer to 180°C (350°F) for 5 minutes.

   Time: PT5M

   Temperature: 180°C

5. 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

6. 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

7. Rest Chicken

   Remove chicken from air fryer. Wrap loosely in foil and let rest for 20-30 minutes before carving.

   Time: PT20M

8. Carve and Serve

   Carve the rested chicken crown and serve with pan juices or your favorite sides.

   Time: PT5M

9. 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

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

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.