Flavourful and delicious Turmeric Fried Chicken aka Ayam Goreng Kunyit, the kind of kampung-style fried chicken that I love. I used a mixture of simple seasoning and spices, added meat curry powder to elevate the taste. The fried chicken was cooked without oil using Ninja Foodi multi cooker. Super easy and fuss-free!
中文食谱:请在网页的右边点击Translate,然后选择中文翻译
3 Chicken Leg, cut into half
Marinade:
1 thumbs size Turmeric, grated
2 Shallot, grated
2 cloves Garlic, grated
1 Lemongrass (inner part only), pounded/ finely chopped
1 tsp Ground Coriander Seeds
1 1/2 tsp Curry Powder
2 tsp Corn Flour
1/2 tsp Salt
1 tbsp Oyster Sauce
1 tsp Light Soy Sauce
Air-Crisp Turmeric Chicken Wings, used ground turmeric powder instead of fresh turmeric. Photo updated: 18 November 2020. |
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1. Place chicken in a bowl, add all marinade ingredients, mix well. Cover and marinate overnight in the fridge.
2. Remove chicken from the fridge, return to room temperature. Preheat Ninja Foodi for 5 minutes - Set Air Crisp mode 180'C 5mins. The Ninja Foodi that I'm using is a combination of a pressure cooker and air fryer in one appliance. Besides pressure cooking and air frying, there are other functions such as steam, slow cook, sear/ saute, bake/ roast, grill, dehydrate, sous vide, yoghurt, and keep warm. This cooker helps prepare quick meals without hassle, which I highly recommend to everyone who loves easy and hassle-free cooking with fewer pots and pans to wash. If you're interested, you can use our exclusive discount code to buy at the best market rate. I've attached the details and links below for easy reference.
SINGAPORE:
Ninja Foodi can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products.
MALAYSIA:
Ninja Foodi can be purchased via Ninja Shark Official Website. Cart out with Promo Code: MFAOP300 to get the lowest price deal.
Chicken Wings cooking time: 15mins, same temperature. |
Cook Otah-otah while preheating the cooker for air frying chicken wings, so convenient! |
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By Elizabeth Leong |
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