Ingredient:
Chicken: 1 chicken (about 1.5-2kg)
Lemon: 1 fruit
Purple onion: 3 pieces
Garlic: 3 cloves
Chili: 10 pieces
Barbecue seasoning: 1 tbsp
Cashew color: 1 tablespoon
Chili powder: 1 teaspoon
Five flavors: 1 teaspoon
Seasoning: salt, sugar, pepper
Step 1: Prepare the chicken
Clean and deodorize chicken by rubbing lemon with salt.
Step 2: Make chicken marinade
Put the cashew color, paprika, five spices, baking seasoning packet, garlic, red onion and 5 chopped fresh chili peppers in a bowl and mix well.
In another bowl: 2 tablespoons of salt, 1 tablespoon of sugar, 4 chopped fresh peppers and puree the mixture.
Use half a lemon to rub on the chicken skin and then brush the barbecue seasoning mixture on the chicken so that the chicken has a rich flavor and beautiful color. Apply excess sauce to the inside of the chicken. (You can leave a little to apply during the baking process so that the chicken is golden and not dry.)
Finally, use the crushed chili salt mixture to apply to the chicken skin. Leave for 1 hour for the chicken to absorb the flavors.
Step 3: Bake the chicken
Turn on the Dreamer Super Heat Fryer, preheat the oven with PREHEAT at 180oC for 3 minutes
Place the chicken on a baking tray and place in the oven. Select CHICKEN mode for baking. Adjust to 200oC and bake for 45 minutes.
Step 4: Make dipping sauce
You can reuse the previously crushed chili salt mixture, add lemon and use it with chicken.
Or you can mix salt and pepper with the ratio: 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon lemon juice, 1 little pepper, 1 teaspoon ground chili, pound and stir.
