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récolte / RAO-3

Yu Lin Ji

Flat-cut chicken thighs are coated in potato starch and cooked, then topped with a ginger and green onion sauce.

Serves 2 / 320g chicken thighsMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.

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Initial Heating Settings

First HeatingAir Oven185°C / 15min

After 10 minutes, pause the cycle, flip the items, and switch their positions front to back. Select several of the thickest pieces and measure the core temperature of their thickest part; remove any that have maintained a temperature of 75℃ or higher for at least 1 continuous minute to a clean plate. For items that haven’t reached the target temperature but aren’t burnt, remove the thermometer, return them to the air fryer, and resume the remaining set time. After 15 minutes, measure the remaining pieces under the same conditions. If they have not reached the target temperature, do not add more time; do not eat them and proceed to the final verification step. Do not return any pieces that have started to burn; proceed directly to the final verification step. If you notice smoke, an unusual odor, or an error indication, stop the operation, unplug the appliance, 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.

First, prepare the seasoned sauce, then cut the meat and coat it.

Check Before Cooking
  • Cut 320g of chicken thigh meat into 4 pieces of approximately 80g each, then slice open the thicker parts of the meat so they are no more than 20mm thick. Arrange them flat with the skin side up.
  • 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.
  • Use refrigerated chicken and start without preheating the air fryer. Do not use this setting for ingredients that vary in quantity or thickness.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on 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 operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation 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, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • 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 against any bones. Remove standard thermometers before reheating and wash them after each measurement.

Instructions

0 / 7 Complete
  1. 01

    Mix the flavored sauce first

    Finely chop 30g of green onions and 6g of ginger. In a small bowl, dissolve 7g of sugar in 10g of water, 16g of rice vinegar, and 12g of soy sauce, then add the green onions, ginger, and 3g of sesame oil. Place the mixture away from raw meat, cover it, and refrigerate.

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  2. 02

    Slice open the meat and apply the coating

    Do not wash the raw meat; pat the surface dry 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 and do not place them inside the air fryer. Cut the chicken thigh into 4 pieces of approximately 80g each, and slice open each piece so that the thickest part is no more than 20mm. Sprinkle with 2g of salt, then lightly coat with 25g of potato starch, shaking off any excess. Divide 7g of rice bran oil among the pieces and brush a thin layer onto each surface.

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  3. 03

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

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  4. 04

    Heat using Air Oven at 185℃

    Do not preheat; simply place the basket with the ingredients inside. Set the initial settings to Air Oven, 185℃, and 15 minutes, then start. After 10 minutes, press START/STOP to pause, and carefully pull out the basket, being careful of the hot steam. Flip the ingredients over and switch their front-to-back positions. Select several thicker pieces and measure their core temperatures. Transfer any pieces that meet the criteria to a clean plate. For those that haven’t reached the target temperature but aren’t burnt, remove the thermometer and return them to the basket, then press START/STOP to resume the remaining cooking time.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 15 minutes, check for “Pause” or “End” and remove the basket. Insert a food thermometer into the thickest part of each remaining slice from the side to measure the internal temperature. Use a food-grade internal thermometer to confirm that the internal temperature remains at 75℃ or higher for at least 1 continuous minute. Once the reading stabilizes, begin timing the holding period. If the temperature drops below 75℃ during this time, do not consider the meat done; proceed to the final verification step. Do not judge doneness based on color, juices, or 1 temperature reading alone. Remove the thermometer before reheating, and wash any parts that came into contact with uncooked meat before reuse.

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  6. 06

    Verify the completion criteria

    If the meat does not meet the completion criteria, stop cooking and proceed to the final verification step. Once the criteria are met, slice the meat into bite-sized pieces on a clean cutting board, arrange on a plate, and drizzle with the flavored sauce. Do not use any sauce or utensils that have come into contact with raw meat for the final preparation.

    Discuss these instructions
  7. 07

    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

Check with a thermometer to ensure the center temperature remains at 75℃ or higher for at least 1 continuous minute; once this condition is met, the dish is considered complete. After meeting the conditions, cut the meat into bite-sized pieces on a clean cutting board, arrange on a plate, and drizzle with the flavored sauce. Do not use any sauce or utensils that have come into contact with raw meat for the final preparation.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The back side of the larger surface gets damp

When flipping the meat, swap the pieces between the front and back of the basket, and ensure there is space between each piece. If the meat cannot be laid flat, do not begin heating; proceed to the “Arrangement Check” section in the criteria.

The batter is heavy due to the moisture in the scallion sauce

Do not pour the entire amount of sauce at once; use it little by little as you eat. Add the sauce only after you have confirmed that the food is fully heated, and do not heat the food again after adding the sauce.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
Approx. 400g / Air Oven / 185℃ / 15〜18 minutes. This table does not specify the cut, thickness, initial temperature, or ingredient ratios.
Independently designed details and unverified points
This recipe calls for 320g of meat, cut into 4 pieces of approximately 80g each and flattened to a thickness of 20mm or less, coated in potato starch, and finished with a flavored sauce. For the first attempt, cook for 15 minutes—within the range specified in the official chart—flip the pieces after 10 minutes, and check the internal temperature of each piece after 15 minutes. Do not continue cooking beyond the specified range. The ingredient ratios, shape, mid-cooking checks, and temperature-based evaluation are based on Crisp.’s proprietary design and have not been verified on an actual appliance.

User Manual, p. 20: “Fried Chicken (Homemade)” ↗

Source checked: 2026-10-25

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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