Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Wash hands thoroughly after handling raw poultry to avoid cross-contamination of raw meat bacteria.
Completely thaw the 800g hormone-free French spring chicken, rinse clean, and thoroughly pat dry the inside and outside with paper towels.
Watch out
The inside of the chicken must be thoroughly dried, otherwise remaining moisture will prevent the marinade from absorbing.
Apply 1 tsp salt and 1 tsp garlic powder evenly on the outside of the chicken, then rub 1 tsp salt, 1 tsp garlic powder, and 1 tsp Shaoxing wine inside the cavity, massaging gently to help absorption.
Watch out
The marinade must be applied evenly both inside and out, otherwise the inside of the chicken will be bland.
Cover the marinated spring chicken with plastic wrap and refrigerate overnight to absorb flavors.
Watch out
It must be sealed and refrigerated overnight, otherwise other foods in the fridge will be contaminated and the chicken won't fully absorb flavors.
Handle boiling water with care to avoid hand burns.
Take the marinated spring chicken out of the fridge, prepare a cup of boiling water, and slowly pour it over the chicken skin so the proteins contract and solidify instantly, preventing it from absorbing meat juices during air frying and keeping the skin tight.
Watch out
Pour boiling water evenly over the entire chicken skin, otherwise untouched parts won't tighten properly.
Thread the spring chicken onto the rotisserie spit of the air fryer oven and secure both ends tightly with the fixing forks.
Watch out
The fixing forks at both ends of the spit must be tightened, otherwise the chicken will slip and jam during rotation.
Use kitchen twine to tie and secure the wings and legs, trim excess twine to prevent them from hitting the oven walls during rotation.
Watch out
The twine must be tied tightly and trimmed short, otherwise long ends will touch the heating elements and burn during rotation.
Place the spit with the spring chicken into the air fryer oven, set to 70°C, and air dry for 30 minutes to make the skin dry.
local_fire_department70°C for 30 minutesWatch out
The drying temperature must be set low at 70°C, too high temperature will cook the meat instead of drying the surface.
Add 1 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp Shaoxing wine, and 1 tbsp water into a bowl, mix and stir well to complete the skin glaze.
Watch out
The ratio of glaze ingredients must be 1:1, otherwise imbalanced sweetness or acidity will affect roasting color and crispness.
Take out the spring chicken after air drying, use a brush to apply the glaze evenly all over the chicken body, making sure not to miss areas like the inner thighs until the skin is evenly coated.
Watch out
Apply the glaze thinly and evenly, excessive pooling in spots will bubble and burn during roasting.
Must use insulated gloves when moving hot baking trays and spits to prevent serious burns.
Put the glazed spring chicken back into the air fryer oven, set to 200°C and roast for 25 minutes. No need to flip or reposition midway, bake until the skin turns evenly golden-brown, crispy on the outside and juicy on the inside.
local_fire_department200°C for 25 minutesWatch out
Roasting time should be adjusted based on chicken size, too long will make the meat dry and lose juices.
Crispy Air Fryer Chicken Steak Without Flour
Crispy Air Fryer Chicken Drumsticks
10 Ultimate Air Fryer Masterclass Recipes
Honey Glazed Chicken Wings
Hong Kong Style Swiss Chicken Wings
Cantonese Scallion Oil Chicken Drumsticks