Air Fryer Crispy Chicken

Airfryer Crispy Chicken

 The key to this recipe and getting Air Fryer Crispy Chicken is to coat the chicken with potato starch before air frying. Potato Starch is a classical way to make fried chicken, as it makes the outside crispy by trapping the moist and juices of the chicken inside, while outside, it creates a crispy exterior. Perfect for the air fryer. This is perfect for any Air Fryer Chinese Chicken Dish!

Items you need to prepare Air Fryer Sesame Chicken

Chicken cut in chunks and coated with Potato Starch

Ingredients:

Chicken Breasts or Chicken Thighs
Potato Starch
Olive Oil

Brown Sugar

Soy Sauce
Orange Juice
Hoisin Sauce
Ground Ginger
Garlic Powder
Water
Cornstarch

Directions:

Cut up the chicken into  1-2 inch pieces. Place the diced chicken into a large bowl. Add in the potato starch and use your hands to coat it evenly. Place the coated chicken onto the air fryer tray or in the air fryer basket. Spray the chicken generously with olive oil. Set the timer to 7 minutes, at 350 degrees F, air fryer setting. After the time, flip the chicken with tongs and air fry for another 5-7 minutes.

Orange-Almond Mandelbrot

Orange-Almond Mandlebrot

Mandlebrot is a Jewish 

version of Italian Biscotti

Ingredients:
2 cups plus 1 tablespoon/264 grams all-purpose flour 

   or 1 1/2 cups/204 grams matzo cake meal
½ cup/85 grams potato starch
½ cup/55 grams almond flour
1 ½ teaspoons cinnamon
½ teaspoon sea salt
1 ¼ cups/250 grams granulated sugar
12 tablespoons/169 grams/1 1/2 sticks unsalted  

     butter or coconut oil, at room temperature
3 large eggs
1 cup/126 grams slivered almonds
½ teaspoon vanilla
Zest of 2 oranges

Directions:
In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.

Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.

Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than over bake.

Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.

Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)

Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.