Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands thoroughly after handling raw chicken to avoid cross-contamination.
Place 1 chicken thigh in a bowl, sprinkle with 1 tsp salt evenly, massage thoroughly with hands without adding any flour or coating, and marinate for 1 hour.
Watch out
Salt must be rubbed evenly, otherwise some parts will be too salty and others tasteless.
Take out the 1 marinated chicken thigh, pat dry surface completely with paper towels, do not line the air fryer with foil, and place the chicken thigh skin-side up on the air fryer rack.
Watch out
Surface moisture must be patted completely dry, otherwise oil will splatter and skin won't get crispy.
Set the air fryer to 180 degrees for 20 minutes, observe halfway that there is no excess water, until cooked and skin turns yellow.
local_fire_department180 degrees, 20 minutesWatch out
Set temperature accurately to avoid burning the surface while inside remains uncooked.
Increase heat and bake for another 5 minutes until chicken skin tightens, turns crispy, fully cooked, and golden brown.
local_fire_departmentHigh heat, 5 minutesWatch out
Watch closely during the last 5 minutes to prevent the skin from burning.
Hot oil and rack at the bottom of the air fryer are extremely hot; handle with care to avoid burns.
Use chopsticks to transfer the chicken thigh to a white plate, notice rendered chicken fat at the bottom, slice with a ceramic knife and fork until it makes a crispy sound, ready to serve.
Watch out
Use a sawing motion when slicing to avoid crushing the crispy skin.
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