Chili Salted Chicken | Gà Nướng Muối Ớt

Name: Chili Salted Chicken | Gà Nướng Muối Ớt
Total time: 2700 s
Yield: 3-4 people
Cuisine: American
Ingredients: 6 chicken leg quarters; 5 cloves garlic; 2 red Thai chili; 1 Tbs sea salt; 2 tsp chicken bouillon; 1.5 tsp MSG; 1/2 tsp turmeric powder; 2 Tbs neutral oil; Crispy garlic/chili oil; Fried shallots

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

A quick and simple way to marinade chicken. I air fried the chicken for a quick and easy meal. But you can grill, pan-fry, deep-fry, ect.

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

A quick and simple way to marinade chicken. I air fried the chicken for a quick and easy meal. But you can grill, pan-fry, deep-fry, ect.

Saved

Ingredients

45 min

3-4 people

6chicken leg quarters
5 clovesgarlic
2red Thai chili
1 Tbssea salt
2 tspchicken bouillon
1.5 tspMSG
1/2 tspturmeric powder
2 Tbsneutral oil
Crispy garlic/chili oil
Fried shallots

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Steps

45 min

1

Prepare the chicken thighs: using a knife score the thighs with 3 shallow cuts on the skin side. Flip over and using a fork, poke chicken multiple times to tenderize.
2

To make the marinade salt: use a mortar or food processor. Combine: sea salt, garlic, chili, chicken bouillon, msg, & turmeric into paste.
3

Use paste to marinade chicken throughly. Then add neutral oil to keep chicken moist. Let sit to marinade for at least 1 hr before cooking.
4

Air-fry skin side down at 375F for 25 mins. Then flip skin side up and air fry 390F for 10 mins for crispy skin or until internal reach 165F.
5

Top chicken with crispy garlic/chili oil & fried shallots.