I came across Tefal Actifry last year on David Lebovitz‘s blog and it’s been on my wish-list ever since. It hasn’t made it to my kitchen because it is quite bulky and pricey, plus, I can live without deep-fried food. A year later, my fairy godmother paid me a visit and my wish came true!
If you are not familiar with Tefal actifry, it’s a fryer that uses very little oil. You can cook 1 kg of crispy chips with only 1 tablespoon of oil. It is pretty simple to operate, just throw whatever you want to deep fry in the non-stick pan with just a bit of oil, set the timer, set it to start and wait patiently while it does its magic. It works by circulating very hot air through the food, and there’s a paddle that stirs the food while it cooks to ensure evenly cooking. It also comes with a viewing window that allows you to observe while the food is cooking.
The wild boar was so excited he immediately bought a bag of frozen chips to try out. We were quite impressed with the results. The chips were evenly browned and crispy. So next, it was time to try out some of the recipes that involve deep-frying that I’ve bookmarked. Ellie’s KFC came into mind. Deep-fried chicken coated in thick red spicy chili sauce, it looked pretty darn good!
The original recipe requires deep-frying twice or even thrice for the chicken to become extra crisp. I used David’s recipe for the batter and like him, I used my Actifry for deep-frying the wings too.
Look at the beautiful crispy golden brown crust.
For the chili sauce, I used Ellie’s (Almost Bourdain) recipe and tweaked it a bit. Substituted honey for golden syrup and rice vinegar for apple cider vinegar. Tossed in some sesame seeds just before serving. Do give this a try if you are up for some deep-frying action. They were crispy, spicy, sweet and salty, they were finger-linkin’ good!
KFC (Korean Fried Chicken)
Prep time: 20 mins
Cook time: 35 mins
- 1 tbs oil
- 10 chicken wings – separated, tips discarded
- 1 tbs toasted sesame seeds
- 1 stalk spring onion (sliced for garnishing)
- 1/4 cup (35 g) plain flour
- 1/4 cup (30 g) cornstarch
- 1 egg
- 1/2 tsp salt
For chili sauce:
- 1 tbs light soy sauce
- 1 tbs apple cider vinegar
- 1 tbs golden syrup
- 1 tsp sesame oil
- 2 tsp ginger – grated
- 1 garlic clove – finely chopped
- 2 tbs (30 g) gochujang (Korean chili paste)
- For chilli sauce, combine ingredients in a large bowl and set aside.
- In a large bowl, mix together all ingredients for the batter until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.
- Put the coated wings in the ActiFry and drizzle with the oil. Close the lid and cook for about 35 mins or until brown and crispy.[OR Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper.]
- Add fried chicken to sauce, add sesame seeds, toss to coat and serve hot topped with spring onion.
I used my Actifry for honey glazed luncheon meat too.
Beautiful isn’t it?
So far, I’m really pleased with the machine. It’s great for potatoes fries, fried chicken, anything that’s not too heavily battered I would assume. Since it doesn’t cook quick enough and there’s a paddle stirring the food, runny batter or heavily battered food would be a disaster.