Air Fryer Roast Whole Chicken with Chewy Skin
Roast whole chicken stuffed with garlic and glutinous rice, roasted in an air fryer until crisp and chewy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This Roast whole chicken is cooked in an air fryer to render out the fat, giving it a chewy skin and moist, tender meat. Stuffed generously with whole garlic and lightly seasoned glutinous rice, it has no gamey odor and is richly savory. It makes a wonderful, mess-free summer delicacy to enjoy without a pot of boiling soup.
- Servings
- 2–3 servings
- Cook time
- 55 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Chicken1 whole, 1.1 kg
- Peeled garlic15
- Dried jujubesoptional
- Cooked glutinous rice1 1/2–2 bowls
- Salta little
Chicken seasoning
- Herb salt1 tsp
- Olive oil (or cooking oil)2 tbsp
Cooked glutinous rice
- Glutinous rice1 cup
- Mung beans1/2 cup
- Rinse the glutinous rice and mung beans in water and soak them for about 30 minutes.
- I trimmed off the tail part and excess fat, then rinsed and prepped it.
- You can prepare around 15 small garlic cloves (or 10 large ones), and the dried jujubes are optional.
- Instead of herb salt, you can use seasoned salt and ground black pepper, and cooking oil can replace the olive oil.
Steps
Prepare the ingredients
This is 1 whole chicken (size 11). It weighs about 1100g.
I trimmed off the tail part and excess fat, then rinsed and prepped it.
You can prepare around 15 small garlic cloves (or 10 large ones), and the dried jujubes are optional.
Related post on the blog (Korean)blog.naver.com/ppunwife/223935934648Please refer to the photo above for nurungji baeksuk and detailed instructions on how to trim chicken.
Cook the glutinous rice
Prepare 1 cup of glutinous rice and 1/2 cup of peeled mung beans.
Rinse the glutinous rice and mung beans in water and soak them for about 30 minutes.
Since they will be cooked together, you can soak them together.
Place the soaked glutinous rice and mung beans in the rice cooker, add just 1 cup of water, and press the mixed-grain cycle.
When making very sticky glutinous rice, adding too much water will turn it into porridge, so you must use less water than when cooking regular rice.
Take out about two bowls of rice—just enough to stuff the chicken—add a little salt, and mix to season.
Seasoning the rice before stuffing it inside makes it much more delicious.
Stuff the chicken
Stuff some of the prepared garlic into the chicken cavity first, followed by the cooked glutinous rice.
Push it in firmly while pressing down with your hands...
Add the remaining garlic, finish with the rest of the cooked glutinous rice, and press down firmly so the filling does not easily fall out.
Make a slit at the end of one chicken leg and tuck the other leg through it so the cavity stays closed securely.
Season the chicken
Mix 1 tsp of herb salt with 2 tbsp of olive oil.
Instead of herb salt, you can use seasoned salt and ground black pepper, and cooking oil can replace the olive oil.
Rub it evenly all over the front and back surfaces of the chicken.
Place it in the air fryer and roast at 185°C for about 25 to 30 minutes.
Once it turns a nice brown color, flip it over and roast for at least 25 minutes more.
Serve
Once fully roasted, carve it into bite-sized pieces to serve.
The moist garlic aroma permeates the entire chicken, leaving no gamey smell at all.
The garlic does not turn to mush; it becomes soft, moist, and nutty.
The skin is crispy right out of the fryer, and after a little while, it turns delightfully chewy.
The rice absorbs a gentle garlic aroma and seasoning, making it delicious to eat all on its own.
I hope this helps along with the other summer stamina dishes I have shared.
Related post on the blog (Korean)blog.naver.com/ppunwife/223509916766Related post on the blog (Korean)blog.naver.com/ppunwife/223503128262
Ppunwife's tips
- When making very sticky glutinous rice, adding too much water will turn it into porridge, so you must use less water than when cooking regular rice.
- Seasoning the rice before stuffing it inside makes it much more delicious.
- Add the remaining garlic, finish with the rest of the cooked glutinous rice, and press down firmly so the filling does not easily fall out.
- Make a slit at the end of one chicken leg and tuck the other leg through it so the cavity stays closed securely.
FAQ
What can I substitute if I do not have herb salt or olive oil?
You can use seasoned salt and ground black pepper instead of herb salt, and regular cooking oil works well in place of olive oil.
What are the cooking time and temperature for the air fryer?
Roast at 185°C for 25 to 30 minutes first, and once the chicken surface turns golden brown, flip it over and roast for at least 25 minutes more.
How do you cook the glutinous rice used to stuff the chicken?
Cook the soaked glutinous rice and mung beans with less water than usual so the grains stay distinct, then mix in a pinch of salt to season before stuffing.
Can I add ginseng or medicinal herbs in addition to garlic?
Garlic alone is plenty, but you can also stuff ginseng or medicinal herbs inside the cavity to roast according to your preference.
