Oyster Sauce is a very versatile seasoning that I think everyone should have in the kitchen. It magically transforms homecooked dishes into restaurant standards. It's made of caramelized cooked oyster juice thickened with corn starch, seasoned with salt, sugar and soy sauce. I love Lee Kum Kee oyster sauce because they use premium quality oysters. It contains MSG which is actually quite safe. Read more about MSG here.
3 quarter chicken thighs
Salt and pepper to taste
2 tablespoons vegetable oil
1 tablespoon Bentong ginger powder
2 carrots sliced
1 brown onions sliced
1/2 jicama sliced
4 tablespoons Shaoxing wine (can substitute other rice wine, or dry sherry)
4 tablespoons soy sauce
4 tablespoons LKK oyster sauce
Rinse the chicken thighs and pat thoroughly dry with paper towels. Season with salt and pepper.
Coat air fryer with sunflower oil .
Set air fryer to 230C for 10mins.
Add the chicken to the pan, skin-side up.
Add jicama, onions and carrots beneath the chicken thighs to avoid the vegetables from being burnt.
Thoroughly combine the Shaoxing wine, soy sauce, and oyster sauce in a bowl, and pour it over the chicken and vegetables.
Air fry at 200C for 20 minutes, or until the chicken is cooked through.
Flip around and air fry for 10 minutes.
Serve this one-pan Chicken Roast right out of the oven over white rice with some cut chillies.