1/2 cup soy sauce

1 cup water

1/4 cup orange juice

1 tablespoon finely ground onion (use a zester to grate it)

1 teaspoon Chinese five spice

1 teaspoon cayenne pepper

1 teaspoon freshly ground garlic

1 teaspoon freshly ground ginger

1 tablespoon brown sugar

1 whole chicken split down the middle into two

Sauce for the chicken

1/4 teaspoon sesame oil

1 tablespoon oyster sauce

2 tablespoon ketchup

1/2 teaspoon ground ginger

1/2 teaspoon ground garlic

1/4 cup water

1 teaspoon corn starch

1 teaspoon of hot sauce (adjust to your level of heat)


Trim any excess skin and fat from the chicken. Place the both pieces of the chicken in a wide container so they both fit.

In a bowl whisk together the rest of the ingredients for the marinade and pour it over the chicken. Cover and leave overnight for 24 hours.

Prepare the sauce for the chicken.

Heat a small skillet on the stove with the sesame oil. Once the oil is heated add the ginger and garlic. Fry for a minute until fragrant, pour in the oyster sauce, ketchup, water and corn starch. Cook until the sauce is thicken up and warmed through. Set aside until ready to use. Can be made up to 3 days ahead and stored in the fridge.

Turn on the air fryer to 360 degrees and set the timer to 30 minutes. if you are only doing 1 half of the chicken they set the timer to 25 minutes.

If you do not have an air fryer you can bake the chicken on the same settings and time.

If you a frying it in vegetable oil, set the oil to 325 and fry for the same time.

Place the chicken in the basket and fry until the timer goes off. You can either brush on some of the sauce or just drizzle it over the chicken.

Air fryer chicken is so moist!





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