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Ninja / AF080J

Salted Ginger Fried Chicken

A small serving of fried chicken made by coating 200g of chicken thighs with a thin layer of potato starch.

Serves 1〜2 / 200g chickenMeat DishesOriginal
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Initial Heating Settings

Initial settings for verification (scale markings are approximate)Timer DialNo temperature setting / 12min

Flip the food after about 6 minutes, and check the core temperature and holding time after the first cycle. Measure the core temperature and holding time at the thickest part. Transfer any items that meet the completion criteria to a clean plate. If the food does not meet the criteria, and provided there is no burning or other abnormalities, remove the temperature probe, return the food to the air fryer, and resume cooking for the remaining time originally set. If the food is still not done after the set time has elapsed, stop heating and proceed to the final check. If the food has started to burn, do not resume cooking. If you notice smoke, an unusual odor, or an error message, stop the appliance immediately, discontinue use, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Marinate in the refrigerator for 10 minutes.

Check Before Cooking
  • Chicken pieces must be no larger than 2.5cm cubes and no thicker than 20mm. Do not use bone-in chicken. Apply a thin coating of oil to the surface; do not let it pool.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • The Ninja AF080J for the Japanese market automatically adjusts the temperature around 200℃, so do not set a temperature or select a mode.
  • Install the plate with the convex side facing up, and arrange the ingredients in a single layer with space between them. Do not exceed the MAX line (approx. 1.6L); if they do not fit, do not start heating, and proceed to the “Arrangement Check” in the Conditions section. Do not convert the capacity (L) to ingredient weight (g).
  • Place the ingredients in the cold unit and heat without preheating.
  • The time on the dial is a guideline. If setting a time of less than 5 minutes, turn the dial past the 5 mark and then back to the desired setting. To stop the timer midway, turn the dial counterclockwise back to 0.
  • Do not cover the tray with paper, foil, or containers; add light toppings after cooking. Do not leave the appliance unattended while in use. If you notice smoke or an unusual odor, stop the appliance immediately and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through cooking, turn the dial counterclockwise back to 0 to stop it, then place the basket on a trivet. Use a separate timer to measure the actual cooking time; do not count the time the food is out of the appliance as part of the cooking time. When resuming cooking, set the timer to the remaining time by subtracting the actual cooking time from the initial setting. When setting a time of less than 5 minutes, turn the dial past the 5 mark and then back to the desired setting.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip of the thermometer against a bone. Remove standard thermometers before reheating and clean them after each measurement.

Instructions

0 / 6 Complete
  1. 01

    Cut the chicken into small pieces

    Do not wash raw meat; pat it dry with paper towels. Wash your hands and any utensils that have come into contact with the raw meat, and keep them separate from utensils used for serving. Discard the paper towels; do not place them inside the air fryer. Cut 200g of chicken into pieces no larger than 2.5cm square and no thicker than 20mm at their thickest point.

    Discuss these instructions
  2. 02

    Season and coat with a thin batter

    Mix 1.5g of salt and 4g of ginger into the chicken, cover it, and let it sit in the refrigerator for 10 minutes. Coat the chicken with 15g of potato starch, then shake off any excess. Brush a thin layer of 5g of canola oil onto the chicken.

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  3. 03

    Cook on the 12-minute setting

    Arrange the specified amount for one batch on the plate with the convex side facing up, without stacking the pieces. Place the basket back into the cooled unit, set the dial to approximately 12 minutes without preheating, and use a separate timer to measure the actual cooking time. When setting a time of less than 5 minutes, turn the dial past the 5 mark and then back to the desired setting. Flip the food after about 6 minutes, and check the core temperature and holding time after the first cooking cycle is complete. Before removing the food early, turn the dial counterclockwise back to 0 to stop the cycle, then hold the handle and place the basket on a trivet. Follow the instructions in the “Heating Stages” section to determine whether the food is done, not yet done, burnt, or if there is an abnormality. Only if the food is not yet done and there are no abnormalities should you remove the testing tool, return the basket to the unit, and set the remaining time by subtracting the actual heating time from the initial setting. The time the basket was out of the unit is not counted toward the heating time.

    Discuss these instructions
  4. 04

    Check that the center is cooked through

    Select several of the thickest pieces, insert a food thermometer from the side into the center, and confirm that the center temperature remains at 75℃ or higher for at least 1 continuous minute. You cannot determine the required holding time or safety based on a single measurement, visual inspection, or photograph alone. If the dish does not meet the completion criteria, stop heating and proceed to the final verification step. Remove the thermometer before returning it to its case.

    Discuss these instructions
  5. 05

    Verify the completion criteria

    If the dish does not meet the completion criteria, stop heating and proceed to the final check step. The temperature cannot be adjusted. Once the heating conditions are met, transfer the dish to a plate using clean utensils and garnish with lemon if desired.

    Discuss these instructions
  6. 06

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

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Check the results

The dish is done when the core temperature remains at 75℃ or higher for at least 1 minute continuously. The color of the coating is a secondary indicator of texture and should not be used to determine whether the food is fully cooked.

Reference Information on Heating and Food Poisoning Prevention ↗

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If you get stuck along the way

A white powder remains

Make sure not to coat the food too thickly with flour and check for uneven oil distribution. Do not extend the cooking time just to achieve the desired color; check the internal temperature first.

The food does not fit in a single batch

If the food does not fit, do not begin heating; proceed to the “Placement Guidelines” section in the conditions. Keep raw meat that is not being cooked immediately in the refrigerator, and do not extend the cooking time proportionally to the quantity.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
An example is provided for cooking breaded chicken thighs: set the dial to 12 minutes and flip halfway through.
Independently designed details and unverified points
This is not a reproduction of an official recipe. The 200g portion size, small cut size, ginger and salt ratio, potato starch mixture, flipping after approximately 6 minutes, and temperature measurements were all designed independently. This recipe does not guarantee the same results as the official recipe or completion in 12 minutes.

AF080J Recipe Book, p. 4: Fried Chicken Comparison Chart ↗

Source checked: 2026-09-08

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