By Abrar Khan

How to make Korean-inspired chicken

4 garlic cloves 1 teaspoon of salt 0.5 teaspoons of black pepper, freshly ground 4 tablespoons of vegetable oil 1.2 kilograms of chickens, whole 2 spring onions

Image: Unsplash


70 grams of rice, cooked 2 tablespoons of soy sauce 1 teaspoon of red chili paste 70 grams of Kimchi 1 teaspoon of sesame oil.

Image: Unsplash

How to Steps

Peel and mince the garlic cloves. For the marinade, combine 3/4 of the minced garlic, salt, ground pepper and 3/4 of vegetable oil in a bowl. Mix well and set aside.


Pat dry the chicken with a paper towel and cut off any excess fat. Rub the chicken well with the prepared marinade inside and out.


Wash and chop the spring onions. Heat the remaining vegetable oil in a pan over medium heat and add the chopped spring onions and the remaining 1/4 of minced garlic. Sauté for about 2 minutes.


Then add the cooked rice, soy sauce, red chili paste, kimchi and sesame oil and mix well. Stuff the inside of the chicken with the prepared rice filling.


Using kitchen twine, tie the legs together and place the stuffed chicken breast-side up in the Airfryer basket. Slide the basket into the Airfryer and start the device with the 180°C at 60 minutes.


Once air frying is done, let the chicken rest for 10 minutes, then cut it into pieces and serve with the aromatic stuffing and some kimchi on the side.