I just bought an AIR FRYER & made MALAYSIAN 'FRIED' CHICKEN 🍗 | Marion's Kitchen

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Breast is leaner, while bone-in chicken is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce in many recipes.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with a different flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola is often less expensive.

For the lemongrass paste, place the lemongrass, shallots and salt in a mortar. Use a pestle to pound to a medium coarse paste.

Add the ginger and pound again until a paste forms.

Add the galangal and pound again.

Then add the garlic and pound to form a paste.

Stir through the turmeric and cumin.

Cut the marylands in half to separate the leg from the thigh.

Place in a bowl. Add the lemongrass paste and use tongs to toss to combine.

Cover and place in the fridge for 2-3 hours or overnight to marinate if you have the time. Otherwise, these can be used straight away.

Add the cornflour to the chicken mixture and toss to combine.

Spray the basket of an air fryer with oil.

Place the chicken in the air fryer, placing the thighs skin-side down (make sure there’s space between the pieces to allow the air to circulate).

Spray with oil and cook, turning a few times and spraying with extra oil if necessary, for 25 minutes at 200°C/390°F until crisp and tender.

Serve the chicken with steamed rice and sweet chilli sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens