Top 10 Tasty Air Fryer Recipes

Ingredients:

• Chicken feet: 10 pieces
• Seasonings: Korean chili powder, sugar, soy sauce, pepper, fish sauce, seasoning powder...
• Cooking oil, onion powder, garlic powder, wine, ginger

Instructions:

• Step 1: Prepare the chicken feet - Wash the feet with ginger wine, clean them thoroughly, and let them drain (cut off the toenails after grilling to avoid extra work).

• Step 2: Marinate the chicken feet:
  • Mix 1 tablespoon Korean chili powder, 1 teaspoon Vietnamese hot chili powder, 1/2 teaspoon pepper, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon cooking oil, 1 teaspoon garlic powder or minced garlic, 1 teaspoon onion powder or chopped onion, 1 teaspoon fish sauce, and 1 teaspoon seasoning powder.
  • Wear gloves and mix the ingredients well, letting the feet marinate for at least an hour (longer marination enhances flavor).
  • Note: Since we're using an air fryer, opt for onion and garlic powders to prevent burning. If fresh garlic and onion are preferred, discard the solids before grilling or use the juice from them in the marinade.

• Step 3: Arrange the chicken feet on the air fryer tray:
  • First bake: 160°C for 8 minutes.
  • Second bake: Mix the marinade with 1 teaspoon honey and coat the chicken feet, then grill at 180°C for 5 minutes.
  • Third bake: Apply another layer of marinade and sprinkle chopped green onions, grill for an additional 3 minutes until crispy and golden.

• Step 4: Heat the leftover marinade in a small pot, add fresh herbs and chili for a fragrant and delicious dipping sauce for the chicken feet.

Ingredients:

• Pork belly: 500g
• Seasonings: five-spice powder, salt, pepper, garlic powder, onion powder, sugar, soy sauce, cooking oil

Instructions:

• Step 1: Clean the pork belly, remove any hair, rinse well, and pat dry.

• Step 2: Marinate the pork:
  • Mix 1/2 teaspoon of seasoning powder, 1/2 teaspoon five-spice powder, 1 teaspoon sugar (or honey), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon soy sauce, 1/2 teaspoon pepper, 2 tablespoons Coca-Cola, 1 tablespoon cooking oil, and 1 teaspoon oyster sauce. Using oyster sauce or Coca-Cola makes the pork more tender and flavorful.
  • Wear gloves to mix thoroughly, then wrap tightly and refrigerate for 2 hours or overnight for best results.
  • If you don’t have garlic or onion powders, you can use minced fresh garlic and onion, but be sure to remove them before grilling to avoid burning.

• Step 3: Air fry the pork:
  • Wrap the pork in aluminum foil and grill for 15 minutes at 180°C.
  • Remove the foil, lower the temperature to 160°C, and flip every 5 minutes, basting with the marinade and 1 teaspoon honey.
  • Continue grilling until the pork reaches the desired color. If it’s not dark enough, you can grill for a few more minutes on each side, keeping an eye on it to prevent burning.

Note: Start grilling with the foil on to prevent the pork from drying out. For a direct grilling method, grill at 180°C for 10 minutes, flip, and coat with the marinade and honey, then grill for another 5 minutes at 180°C. Reduce the temperature and follow the steps above for the remaining cooking time.

Ingredients:

• Salmon fillet (1 piece): 300g
• Garlic: 4 cloves, finely minced
• Butter: 15g
• Seasonings: pepper, seasoning powder, parsley (or any dried herbs), and other aromatic herbs.

Instructions:

• Step 1: Wash the salmon and soak it in fresh milk or rinse with a splash of white wine to reduce any fishy odor and improve the taste.
• Step 2: Pat the salmon dry, then season it with a pinch of pepper, seasoning powder, garlic powder, 5g of softened butter (or olive oil), and chopped parsley. Massage the seasoning evenly across the fish, leaving the skin untouched. Let the salmon marinate in the fridge for 30 minutes.
• Step 3: Wrap the salmon in foil.
  • Grill for the first round: 10 minutes at 180°C with the foil.
  • Grill for the second round: Unwrap the foil and grill for another 5 minutes at 180°C.
• Step 4: Final touches:
  • In a pan, melt the remaining 10g butter, then sauté the minced garlic until golden. Remove from heat and squeeze a little lemon juice into the mix.
  • Place the salmon on a plate and drizzle the garlic butter sauce over the top. You can serve with grilled vegetables like asparagus, potatoes, or carrots.

Ingredients:

• 1 kg of ribs: Choose a meaty cut of spare ribs.
• Seasonings: BBQ sauce, oyster sauce, sugar, garlic, pepper, olive oil, and tomato ketchup.
• Juice of 1/2 orange.

Instructions:

• Step 1: Clean the ribs, separate the racks, and remove the white membrane underneath. Pat them dry with paper towels.
• Step 2: Marinate the ribs:
  • Mix 1 tablespoon oyster sauce, 1/2 teaspoon pepper, 1 tablespoon minced garlic, 2 tablespoons olive oil, 1 tablespoon ketchup, 3 tablespoons BBQ sauce, juice from 1/2 orange, and 1 tablespoon sugar. Add a little seasoning powder if needed.
  • Massage the ribs with the marinade, cover, and refrigerate for several hours or overnight to allow the flavors to develop.
  • Heat the leftover marinade in a pan until it thickens, then use it for basting the ribs.

• Step 3: Air fry the ribs:
  • Wrap the ribs in aluminum foil and grill them at 200°C for 10 minutes.
  • Unwrap the foil, baste the ribs with the thickened sauce, and grill them at 180°C for 5 minutes.
  • For the final touch, baste the ribs once more and grill them for another 5 minutes at 180°C.

Ingredients:

• 6 chicken thighs
• 2 cloves garlic, smashed and minced
• 1 teaspoon garlic powder or minced fresh garlic
• 2 tablespoons honey
• 1 tablespoon oyster sauce
• A pinch of white pepper (optional)
• 1 tablespoon vinegar
• Salt, seasoning powder, and MSG (optional)

Instructions:

• Step 1: Prepare the chicken thighs: rinse with salt and ginger, and score the sides so the marinade can better penetrate.
• Step 2: Combine all the ingredients to make the marinade, then let the chicken marinate in the refrigerator for 1-2 hours.
• Step 3: Air fry the chicken thighs:
  • Line the baking tray with foil, then arrange the chicken thighs on it. Set the air fryer to 200°C for 15-18 minutes.
  • After 15 minutes, flip the chicken, brush with honey, and cook for an additional 5-10 minutes at 160°C. (Adjust the time based on the size of the chicken thighs.)

Ingredients:

• 200g ground pork (preferably with a mix of lean and fatty cuts)
• 400g fresh shrimp
• 2 onions
• 3 eggs
• 50g dried black mushrooms
• 50g vermicelli noodles
• 1 packet of green bean spring roll wrappers
• Vinegar
• Common seasonings: salt, MSG, pepper, cooking oil

Instructions:

• Step 1: Prepare the ingredients
  • Wash the shrimp thoroughly, peel them, remove the heads, and devein. Mince the shrimp finely, then mix with the ground pork and season with salt, MSG, and pepper. Let it marinate for about 30 minutes. Be cautious with the seasoning as it should not be too salty, as you may dip it in fish sauce later.
  • Cut off the stems of the black mushrooms, wash thoroughly, and chop into thin strips. If using dried mushrooms, soak them in warm water to rehydrate, then chop.
  • Soak the vermicelli noodles in water until soft, then cut them into small pieces.
  • Peel the onions, wash, and slice them thinly into long strips.
• Step 2: Mix the filling - Add the mushrooms, vermicelli, and onions to the shrimp-pork mixture, then crack in the eggs and stir everything together until it becomes thick and sticky.
• Step 3: Wrap the spring rolls
  • Prepare a small bowl of water with 1-2 tablespoons of vinegar mixed in.
  • Dip each spring roll wrapper in the water just enough to soften it, but not too wet to avoid excess oil absorption when frying.
  • Place the wrapper flat on a surface, add the filling, and roll it up tightly. Repeat the process until all the filling is used.
  • If you want the spring rolls to stay crispy longer, refrigerate them for 1-2 hours before frying.
• Step 4: Fry the spring rolls in an air fryer
  • Before frying, mix a few drops of lemon juice into the cooking oil. For 10 rolls, use about 4 tablespoons of oil and 1 teaspoon of lemon juice.
  • Roll each spring roll in the oil mixture. The lemon juice helps maintain the crispiness.
  • Place the spring rolls in the air fryer basket, making sure they don't overlap.
  • Set the air fryer to 200°C for 10 minutes, flip them, and cook for another 10 minutes. If you fry them immediately after wrapping, adjust the time accordingly.

Ingredients:

• Specialized mooncake flour
• Mung beans, pandan leaves, green tea powder
• Mooncake syrup
• Cooking oil, egg yolks, unsalted butter
• Assorted nuts (optional, based on preference)

Instructions:

• Step 1: Prepare the filling:
  • Soak mung beans in hot water and dissolve the mooncake syrup in it for about 1 hour. Afterward, mix the flour with water. If you'd like to make pandan, green tea, or nut fillings (e.g. lotus seed, pumpkin, dried coconut, sesame, almonds, cashews), prepare them at this stage (blend pandan leaves for juice, soak green tea powder in hot water, and cook nuts).
  • Once soaked, add more boiling water to the pot and cook on high heat. Once it boils, reduce to a low simmer, skimming the foam while stirring occasionally to prevent burning. Add more water if needed, ensuring the mung beans are always submerged. Cook for about 15 minutes until the beans are soft, then remove from heat and let it cool down.
  • Blend the mung beans with a food processor until smooth. Strain it through a fine sieve into a non-stick pan.

• Step 2: Cook the filling:
  • Heat a third of the oil in the pan, stirring continuously, then gradually add the rest of the oil in two more stages. Once all oil is added, pour in the flour-water mixture (when the mung bean paste is still runny). If you're making pandan or green tea filling, pour in the strained juice or infused green tea mix (adjust according to taste with minimal water).
  • Cook on medium-low heat, stirring constantly until the mixture thickens and becomes a smooth, sticky paste. Once cooled slightly, proceed to Step 3, shaping the filling into small balls (approximately 30g each, including the nuts).

• Step 3: Prepare the dough:
  • Sift the flour into a bowl, creating a well in the center. Add the syrup, cooking oil, egg yolks, and melted butter into the well. Stir in a circular motion to combine the ingredients. Then, use your hands to knead the mixture into a soft, smooth dough. Wrap it with plastic wrap and let it rest for 30 minutes.
  • Weigh out 20g portions of dough for each mooncake. Sprinkle some flour on your working surface to prevent sticking, then roll out the dough into a circle (about twice the size of the filling). Place the filling in the center and seal the dough tightly around it. Make sure to press down the edges to avoid bursting during baking. Afterward, place the dough in a mold and press it firmly to shape it.

• Step 4: Bake the mooncakes:
  • Preheat the air fryer to 130°C and bake the mooncakes for 10 minutes. Once done, remove them and spray with water. Let them rest for 15 minutes.
  • Brush the mooncakes with egg yolk (diluted with water) and bake again at 175°C for 6 minutes. If the mooncakes are not golden enough, bake for another 3-4 minutes.
  • Let the mooncakes cool and rest for 2-3 days for the best color and texture. Store them in the refrigerator once cool.

Ingredients:

• 3 ripe saba bananas (or plantains)
• 3 tablespoons of sugar (preferably brown or palm sugar for a richer flavor)
• White rum or any other preferred liquor (e.g., plum wine, white wine)
• 2 tablespoons of condensed milk
• 80ml of fresh milk
• 80ml of coconut milk
• 25g of all-purpose flour or rice flour
• 25g of unsalted butter (melted)
• 4-5 slices of white bread or regular bread cut into pieces
• 1 small egg
• 1/2 teaspoon of banana essence or vanilla extract
• 1/4 teaspoon of fine salt

Instructions:

• Step 1: Prepare the ingredients:
  • Peel the bananas, remove any strings, and slice them into rounds about 0.5-1cm thick.
  • Marinate the bananas with 3 tablespoons of sugar (using brown sugar or palm sugar for extra flavor), 1 tablespoon of white rum (or any liquor you prefer), and a pinch of salt. Toss the bananas well and refrigerate them for at least 2 hours, or preferably overnight.
  • In a large bowl, mix the condensed milk, fresh milk, egg, melted butter, coconut milk, and a splash of vanilla or banana essence. Sift the flour or rice flour into the mixture, stirring until smooth. Tear the bread slices into small pieces and add them to the mixture. Stir everything together until well combined.
  • Prepare a baking tray or air fryer basket, ensuring the size is suitable for your mold or tray. Brush the tray with butter or line it with parchment paper for easy removal.
  • Using a spoon, scoop the mixture into the prepared tray, spreading it evenly. Then, arrange the marinated banana slices on top of the batter, pressing them slightly to ensure they are evenly spaced. The top layer of bananas should be arranged neatly, touching each other for a better finish after baking.
  • Do not discard the syrup left from marinating the bananas; mix it with a little bit of caramel coloring (optional) and use it to brush over the top layer of the cake for a glossy finish.

• Step 2: Baking the cake:
  • Preheat the air fryer to 160°C and bake for 15 minutes.
  • Cover the cake with aluminum foil and bake for another 10 minutes.
  • Remove the foil, brush the top of the cake with the banana syrup and caramel mixture, and increase the temperature to 180°C. Bake for an additional 5 minutes. Check the cake, and if it's not golden enough, continue to bake for 3-4 more minutes until you’re satisfied with the color.
  • Once the cake is done, let it cool. Store it in the refrigerator to chill before serving for best results.

Ingredients:

• 10 chicken wings
• Seasonings: soy sauce, ketchup, chili powder, seasoning powder, etc.
• Minced garlic, minced shallots

Instructions:

• Step 1: Prepare the chicken wings
  • Separate the larger wings and small ones, cutting them into smaller sections. Wash and rub with ginger, then let them dry completely.
  • The larger wing sections may take longer to cook, so consider grilling them separately.

• Step 2: Prepare the marinade
  • Mix 2 tablespoons of soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced shallots, 1 tablespoon oyster sauce, 1 tablespoon ketchup, 1 teaspoon sugar, 1 teaspoon seasoning powder, ½ teaspoon black pepper, 1 tablespoon Korean chili powder, and 1 tablespoon vegetable oil. Wear gloves and mix the ingredients thoroughly, then marinate the chicken wings for a few hours or overnight.
  • After marinating, discard excess garlic to prevent burning during grilling.

• Step 3: Grill the wings with an air fryer
  • Place the marinated chicken wings on the grill tray, preheat the air fryer to 180°C, and cook for 5 minutes. After 5 minutes, remove the wings, brush them with the marinade, and place them back in the air fryer for another 5 minutes.
  • If the wings are not crispy enough, apply more marinade and grill for a few more minutes until golden and crispy. Since the air fryer is sealed, check every 5 minutes to avoid overcooking. Adjust time and temperature accordingly.
  • The wings cook quickly, but the larger sections may need more time. Adjust the cooking time as needed for each part of the chicken.

Ingredients:

• 1.5kg fresh oysters (in the shell)
• 10 stalks of scallions
• Crushed roasted peanuts
• Fried shallots
• 1 teaspoon minced garlic or garlic powder
• 10g unsalted butter
• 30ml vegetable oil

Directions:

• Step 1: Prepare the ingredients
  • Use a brush to clean the oyster shells, then open them. Rinse thoroughly and discard the water inside. Ensure the oysters are dry before use.
  • Chop the scallions finely and place them in a small bowl.

• Step 2: Make the scallion butter
  • Heat the oil in a pan, add the minced garlic and sauté until fragrant. Then add the butter, and once melted, pour it over the chopped scallions. Season with a pinch of salt and stir to combine.

• Step 3: Grill the oysters
  • Place the oysters on a grill and cook at 160°C for 4 minutes. Once cooked, remove them from the grill, discard any oyster liquid, and spoon the scallion butter over each one. Return the oysters to the grill and cook at 180°C for another 4 minutes until fully done. Garnish with fried shallots and crushed peanuts before serving.