Meat DishesOriginal; not tested on actual equipment
Salted Ginger Fried Chicken
Chicken thighs (boneless, skin-on)SaltGinger (grated)
récolte · RAO-3
View Ingredients and Instructionsrécolte / RAO-3
Skewerless Yakitori
Arrange chicken thighs and green onions in a single layer without skewering them, and grill them with salt. The ingredient ratios, settings, and texture are based on a prototype recipe that has not been tested on an actual air fryer.
These recipes are specific to each model number. Even within the same brand, do not apply settings intended for one model to another.
Initial Heating Settings
Initial Verification SettingsAir Oven180°C / 15min
Flip after 10 minutes. After 15 minutes, check to see if the center temperature remains at 75℃ or higher for 1 continuous minute.
This is the cooking time for the first round. Please refer to the instructions for preheating. You’ll need to check for doneness and cook further as needed.
Cut the meat and green onions, then sprinkle salt over them separately. The total time, including prep, cooking in batches, and measuring, has not been measured.
Check Before Cooking
- Cut the chicken into 12 pieces, with approximately 25g per 1 piece and a thickness of no more than 20mm. Cut the green onions to approximately 25mm long and no more than 15mm in diameter. The conditions assume that the onions and meat, weighing 380g in total, are arranged in a single layer.
- Start with meat that is refrigerated, without preheating the air fryer. Cooking times for frozen meat, ingredients of varying quantities or thicknesses, or different air fryer models have not been verified.
- Cook in a single layer with space between items, avoiding overcrowding. Separate any items that do not fit in a single layer, and for each batch, follow the initial settings and check the core temperature. From batch 2 onward, the interior is already warm, so results may differ. Do not convert capacity to weight, and do not extend cooking time proportionally to the amount of meat.
- The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
- Do not use the appliance continuously for 180 minutes or longer, including when additional cooking or cooking in batches. If you notice any unusual odors or abnormal smoke, stop operation immediately and follow the instructions in the user manual.
Instructions
- 01
Prepare the green onions
Wash 80g of green onions, pat them dry, and cut them into 25mm-long pieces. For sections with a diameter greater than 15mm, cut them in half lengthwise so they can be placed with the cut side down. Toss the green onions with 0.4g of the 2.4g of salt and 3g of rice bran oil.
Discuss these instructions - 02
Cut the meat and sprinkle it with salt.
Do not wash the raw meat; blot the surface moisture with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Cut the chicken thigh into 12 pieces of about 25g each and flatten them to a thickness of 20mm or less. Sprinkle the remaining 2g of salt evenly over them. Do not use bamboo or metal skewers.
Discuss these instructions - 03
Arrange in a single layer
Fit the inner rack into the basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each piece. If everything doesn’t fit, divide the batch into 2 or more portions and refrigerate the remaining portion. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line. Do not place green onions on top of the meat; place them in separate spaces.
Discuss these instructions - 04
Air Oven: Start at 180℃
Do not preheat; simply place the basket with the ingredients inside. Set the Air Oven to 180℃ for 15 minutes as an initial test and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, being mindful of the hot steam. Flip the food, switch its position front to back, place it back in, and resume cooking. The display indicating the end of the cooking time does not guarantee that the food is fully cooked.
Discuss these instructions - 05
Measure the core temperature and holding time
After 15 minutes, confirm that operation has paused or finished and remove the basket. Select several thick pieces of chicken and measure the center of each from the side. Do not judge whether the meat is cooked based on the browning of the green onions. Use a food-grade internal thermometer to confirm that the center temperature remains at 75℃ or higher for at least 1 continuous minute. Wait until the reading stabilizes before timing the holding period; if the temperature drops below 75℃ during this time, reheat the meat and measure again. Do not judge doneness based on color, juices, or 1 temperature reading. Remove the thermometer before reheating, and wash any parts that came into contact with uncooked meat before reusing the thermometer.
Discuss these instructions - 06
Cook further as needed and finish
If the temperature or holding time is insufficient, set Air Oven to 180℃ for 5 minutes for additional heating. Stop manually after about 2〜3 minutes and recheck that the same center temperature is maintained continuously for 1 minute. Repeat as needed. The 2〜3 minutes is neither the appliance setting nor a guarantee of doneness. When the meat meets the requirements, serve the meat and onion with clean tongs and add shichimi to taste.
Discuss these instructions
Check the results
Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute; once this is achieved, the dish is ready. Once the meat meets these conditions, use clean tongs to plate the meat and green onions, and sprinkle with shichimi togarashi to taste. The initial settings do not guarantee the completion time.
Reference Information on Heating and Food Poisoning Prevention ↗
If you get stuck along the way
Only the outer layers of the green onions get charred
When flipping the food, check its condition; if the green onions are sufficiently cooked, transfer them to a separate plate using clean tongs. Continue checking the meat until it meets the internal temperature requirements.
The skin curls up and thickens
Pause cooking, open the meat with tongs, and separate any overlapping parts. Next time, flatten the meat and skin instead of rolling 1 piece into a small ball.
How the Recipes Were Created and Sources Consulted
These are original recipes created using AI on Crisp. They are not listed as official manufacturer recipes or recipes that have been verified using actual devices.
- Standards verified in official documents
- Air Oven ranges from 80〜200℃, and Hi Steam from 55〜200℃. The instructions specify temperature increments of 5℃ per short press and TIME increments of 5 minutes per short press.
- Independently designed details and unverified points
- The combination of 300g of chicken and 80g of onion for skewerless yakitori, the cutting method, salt ratio, and 180℃ for 15 minutes are independent trial conditions. No official source giving quantities and times for this same dish has been confirmed. The heating settings are independent initial trial values within the specifications, not times demonstrated to produce a finished dish.
Source checked: 2026-09-07
The manual states that a short press of TIME changes the setting by 5 minutes, while its cooking references also include times such as 18 minutes. Since actual device increments are unverified, this page uses initial settings in 5-minute increments and distinguishes them from elapsed checking times. Omitting alcohol is an independent prototype policy.
Take notes on the results of your test runs
Notes are saved only on this device. They are not used to determine whether a recipe has been verified.