Chinese roast chicken is a classic comfort dish and a staple for weeknight dinners. Traditionally, the chicken is brined and then slow roasted in an oven or rotisserie (see my Cantonese roast chicken recipe here). But with the air fryer, you can achieve the same irresistible results in a fraction of the time. The air fryer makes the skin extra crispy while keeping the inside succulent, making it a real treat of a weeknight dinner.
Why this recipe
- A dry brine that creates flavorful meat while keeping the chicken moist.
- Stuffed aromatics add a lot of umami to the chicken.
- A foolproof air frying method that creates crispy skin while keeping the meat juicy.
Ingredients
You only need six simple ingredients (in addition to the chicken) to cook this air fryer Chinese roast chicken:
- Whole chicken: A smaller size chicken works better in the air fryer.
- Shaoxing wine: It adds an earthy umami and fragrance to the chicken.
- Salt: I like to rub a generous amount of kosher salt onto the chicken, because the kosher salt flakes disperse more evenly than sea salt or table salt.
- Black pepper: It adds subtle heat and enhances the flavor.
- Garlic: A whole head of garlic is stuffed in the chicken cavity to infuse flavor.
- Scallion: It adds subtle sweetness to the chicken.
- Ginger: It neutralizes the gaminess of the chicken, slightly tenderlizes the meat, and adds a warm flavor to the dish.
What type of chicken to use?
I’ve cooked air fryer Chinese roast chicken many times in my kitchen with different types of birds, from slow-grown chicken to very young birds. They all work very well, though with slightly different results.
If using a mature chicken (especially the slow-grown type), you will get chicken with slightly firmer but more flavorful meat. The chicken skin will render off a lot of fat, and crisp up beautifully.
If you use a young chicken, you will get very tender and juicy chicken meat. The skin will brown nicely, but the texture will be more delicate and won’t be as crispy.
Regardless of which type of chicken you choose, make sure to get one that is on the smaller side. Not only do you want one small enough to fit into your air fryer basket, but a smaller chicken also leaves more space for the hot air to circulate and cook the chicken more evenly.
How to cook air fryer Chinese roast chicken
- Tuck the chicken wing tips under the chicken back. Tie the chicken legs together with kitchen twine. This will prevent the wing tips from burning and helps make sure the chicken cooks more evenly.
- Rub the seasonings onto the chicken, then stuff the cavity with aromatics. Let marinate for a few hours overnight. This step is crucial to impart flavor into the chicken meat. Leaving the chicken in the fridge uncovered will dry out the skin a bit and help it crisp up better.
- Air fry the chicken breast-side-down first, until the back is golden brown.
- Flip the chicken and air fry again until golden brown throughout. You might need to use foil to cover the chicken if it browns too fast. This usually happens with bigger chickens, because the top will be very close to the heating element of the air fryer.
How to serve
Allow the chicken to cool slightly before carving it. Start by taking off the legs and thighs, cutting through the joints. Slice off the chicken wings, then the chicken breasts.
As for serving and eating, the chicken is super flavorful and can be enjoyed by itself, but here are some of my favorite ways to garnish the dish:
- Serve a dipping sauce on the side. This ginger scallion sauce works beautifully. Chili garlic sauce and sriracha mayo are great options, too.
- Serve the chicken with a simple veggie dish and some rice to make a balanced meal. Garlic bok choy, gailan with oyster sauce, and choy sum with garlic sauce all work well.
- You can also serve the chicken as a centerpiece of a multi-course meal.
Frequently asked questions
Do I need to marinate the chicken overnight?
Overnight marinating gives the best flavor, but even 2 to 4 hours will season the chicken nicely. If you’re short on time, you can marinate the chicken at room temperature. This way, the marinade will penetrate faster.
Why isn’t the chicken skin super crispy after air frying?
The most important thing for crispy chicken is to have a mature chicken, preferably a slow-grown type. This type of chicken has thicker skin that contains more fat. The skin will render off fat and become very crispy. If using a very young bird, or fast-grown chicken with thin skin, the skin will be more fragile and contain less fat. It will still brown nicely, but less crispy once air fried.
Also make sure to: 1) Pat the chicken very dry before marinating 2) Don’t overcrowd the basket 3) Air drying the chicken in the fridge overnight before cooking helps a lot with crispy skin.
What if I don’t have Shaoxing wine?
The best substitute is dry sherry. If you do not want to use alcohol, it’s also OK to skip this ingredient.
How will I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken (inner thigh, not touching the bone) should reach 165°F (74°C). If you don’t have a thermometer, use a sharp pairing knife to penetrate the thickest part of the chicken, and the juice should run clear.
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Air Fryer Chinese Roast Chicken
Ingredients
- 1 small (3 to 4 lbs) whole chicken (*Footnote 1)
- 1 tablespoon Shaoxing wine
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 head garlic , outer skins removed and cut across the cloves
- 4 scallion , halved crosswise
- 1 thumb ginger , sliced
Instructions
- Place the chicken onto a big plate. Rub the Shaoxing wine inside of the cavity. Rub the inside evenly with 2 teaspoons of the salt, and sprinkle evenly with the black pepper. Stuff the garlic, scallion and ginger into the cavity. Sprinkle the other 1 teaspoon of salt evenly over the skin. Tuck the wing tips under the back. Tie the chicken legs with kitchen twine. Place the chicken in the fridge, uncovered, and let it marinate for at least 2 hours, or up to overnight.
- When you’re ready to cook, place the chicken on the kitchen counter for 30 minutes in the summer, or 1 hour in winter. (*Footnote 2)
- Place the chicken, breast side down, on the air fryer tray. Air fry at 400°F (200°C) for 20 to 30 minutes, until golden brown. Flip the chicken and air fry for another 15 to 30 minutes, until a thermometer reads 165°F when inserted into the thickest part. Check on the chicken from time to time. If some parts of the chicken char too quickly, cover them with aluminum foil to prevent burning. Once done cooking, transfer the chicken onto a cutting board and let cool for 10 minutes, or until cooled enough to handle. Carve and serve hot as a main dish.
Notes
- Make sure to use a chicken that can fit on your air fryer tray. A smaller chicken cooks better in an air fryer. A larger chicken will work too, but you will need to increase the cooking time slightly.
- The chicken will cook more evenly if it’s returned to room temperature before cooking.
- To make this dish gluten-free: Use dry sherry to replace Shaoxing wine.
Nutrition
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