I know you bought an air fryer because you don’t like deep-frying something at home! However, don’t you just use it only for heating up some frozen foods? Don’t worry about it! After watching this video, your air fryer will never stop working. Alright, let’s get started!
#1 GYERAN BBANG (Korean Egg Bread)
Ingredients:
- 1/4 yellow onion
- 1/4 red bell pepper
- 4 slices white bread
- 4 paper cups (or individual cupcake tins)
- 2 tbsp (28g) melted, unsalted butter (or vegetable oil)
- 4 slices uncooked bacon
- 4 eggs
- Salt, to taste
- 1/2 cup shredded mozzarella cheese
Instructions:
1. Cut the onion and bell pepper into small pieces.
2. Cut the crusts off the bread. Roll the bread with a rolling pin. Make small cuts on the bread (except for the center) so that it can get into the paper cup.
3. Brush the inside of the paper cups with the melted butter. Make sure to brush them completely.
4. Place the bacon into the cups and add in the bread. Crack an egg to each cup. Add salt to taste, onion, and bell pepper. Sprinkle with cheese.
5. Air fry at 170℃ (340℉) for 16 minutes. (The cooking time can be reduced or increased depending on your air fryer. You can check them while cooking.) Take them out from the paper cups. Sprinkle with parsley flakes. Enjoy!
#2 CHICKEN SKEWERS
Ingredients:
- 6 bamboo skewers
- 1.1 lb (500g) boneless, skinless chicken thighs
- Salt and pepper, to taste
- 1 tbsp mirin
- 4 green onions
- Parsley flakes (optional), to garnish
#1 Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp light corn syrup
- 1/2 tbsp minced garlic
- Black pepper, to taste
#2 Sauce:
- 1 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp oyster sauce
- 2 tbsp mirin
- 1 tbsp light corn syrup
- 1/2 tbsp minced garlic
- Black pepper, to taste
Instructions:
1. Soak the bamboo skewers in water.
2. Cut the chicken into bite-sized pieces. Put them in a mixing bowl. Add salt and pepper to taste and 1 tablespoon mirin. Gently massage. Cover and marinate in the fridge for at least 10 minutes.
3. Meanwhile, cut the green onions into large chunks. Prepare 2 types of sauces.
4. Skewer the green onions and chicken pieces, one by one. Optionally, wrap skewer handles with foil.
5. Air fry at 180℃ (355℉) for 10 minutes. Spread enough sauce on both sides. Air fry again for 3 to 5 minutes. Garnish with parsley flakes (if using). Enjoy!
#3 BAKED CHICKEN WINGS
Ingredients:
- 12 oz (350g) chicken wings
- 1/2 tsp salt
- Black pepper, to taste
- 1 tbsp mirin
Marinade:
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp oyster sauce
- 2 tbsp light corn syrup
- 1 tbsp olive oil
- 1/2 tbsp garlic powder (or 1 tbsp minced garlic)
- 1 tsp onion powder
- Black pepper, to taste
Instructions:
1. Make small slices in the chicken wings. Put them in a mixing bowl. To that, add 1/2 teaspoon salt, black pepper to taste, and 1 tablespoon mirin. Gently massage. Transfer to a ziplock bag.
2. In a separate bowl, mix together all the sauce ingredients until well combined. Pour the marinade sauce over the chicken wings. Give it a really good shake. Marinate in the fridge for 2 hours.
3. Air fry at 180℃ (355℉) for 10 minutes. Flip and cook for another 2 to 5 minutes depending on the size of your chicken wings. Enjoy!
#4 POTATO CHEESE BALLS
Ingredients:
- 2 Yukon Gold potatoes
- 2 tbsp water
- 2 tbsp potato starch (or cornstarch) (optional)
- 1/2 tsp salt
- 1-2 string cheese (or shredded mozzarella cheese, etc.)
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup panko bread crumbs
- Parsley flakes (optional)
- Cooking spray, to coat
Instructions:
1. Cut the potatoes into small pieces and put them in a bowl. Add 2 tablespoons water and cover with plastic wrap. Microwave for 6 minutes.
2. Mash the potatoes. Add the potato starch if needed. Season with 1/2 teaspoon salt. Mix together. Grab some potato mixture (about 1.5 tbsp) and roll them into little meatball shapes. Cut the cheese into small pieces and put them into the balls. Roll them into little meatball shapes again. Set aside.
3. Prepare 3 separate trays for the breading station. Dredge the potato balls in the flour, coat them in the egg wash and cover with the bread crumbs & parsley flakes mixture (if using). Make sure to roll enough so that they’re all coated well. Repeat the process.
4. Put them in an air fryer. Spray lightly with the cooking spray. Air fry at 180℃ (355℉) for 10 minutes. Flip and spray some more. Cook for another 3 minutes. Place on a serving plate. Enjoy!
#5 SHRIMP TOAST
Ingredients:
- 16 fresh/ frozen shrimp (about 31-40 per pound)
- 2 tbsp potato starch (or cornstarch), plus more if needed
- 1 egg white
- 1 tbsp sliced green onion (optional)
- 1 tsp concentrated chicken stock (or chicken bouillon powder)
- 1 tbsp (14g) unsalted butter
- 5 slices white bread
- Cooking spray, to coat
Dipping Sauce (or ketchup, sweet chili sauce):
- 1/2 tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 1 tbsp white vinegar
- 1/2 tbsp minced garlic
Instructions:
1. Finely mince the shrimp with a knife or a food processor. (If you’re using a food processor, do not blend it too long because we still want some texture.)
2. Add the potato starch, egg white, sliced green onion (if using), chicken stock, and butter. Give it a good stir until it thickens. If it’s watery, add more starch or shrimp.
3. Cut the crusts off the bread. Cut into quarters. Place some shrimp mixture (about 1 tbsp) on the bread and cover it like a sandwich. Repeat the process.
4. Put them in the basket. Spray lightly with the cooking spray. Air fry at 180℃ (355℉) for 7 minutes. Flip and spray some more. Cook for another 4 minutes.
5. Meanwhile, make the dipping sauce. In a small bowl, mix together the sugar, oyster sauce, ketchup, vinegar, and minced garlic. Enjoy with the dipping sauce.
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1 Comment
I changed the prawn toast so much but I didn’t mean too. I just did one layer of bread made the mix then dipped in raw sesame seeds. The sauce I had cold smoked garlic and added sriracha ketchup. Soooo amazing!!!