For sauce (Ingredients A):
5 cloves of red garlic }
1 clove of white garlic   } blended
½ inch ginger }                                                                                                                
2 tbsp chili pepper
2 cups of thick santan
¼ tbsp of fenugreek (halba)
3 lemongrass (serai) stalks } crushed
Shrimp paste (Belacan)
Salt and sugar for taste
½ cup of water
Cooking oil for sauté

Marinating the Chicken (Ingredients B):
1 whole chicken
4 cloves of red onions }
1 clove of white onion }
1 inch ginger } blended
1 lemongrass (serai) stalk }
½ tbsp coriander powder
½ tbsp cumin powder

1. Heat up Philips Air Fryer with the Double-Layer Tray.
2. Mix and marinate chicken with ingredients B for 20 minutes.  Then, using Philips Air Fryer, bake chicken for 10 minutes at 180°C.
3. For the sauce, sauté blended ingredients with shrimp paste and chilli pepper until there is a fragrant smell. Stir evenly before adding water.
4. Add in santan and fenugreek, while stirring evenly.
5. Add in lemongrass.
6. Add salt and sugar for taste.
7. Sauté sauce for 20 – 30 minutes, or until thick.
8. Once done, pour sauce over baked chicken and bake for another 10 minutes, and it’s ready to serve.

( Recipe courtesy from Philips Cooking Class)


  1. says

    Great post. I love chicken and on my way to make as much as possible all dishes related to chicken. I see the recipe use some garlic, I’m not sure if it is the main flavor of the dish but I really hate garlic. I often replace garlic by onion as my best choice.

  2. says

    I often make ayam percik for 2 so I just use half of the chicken or even some thighs. Ayam percik is well known for mixed flavor of sauces, garlic and onion. With air fryer, the dish is much easier to make.

  3. says

    Great recipe. thanks for sharing.
    That’s looks delicious.
    I want reshare a recipe cooking, do you want to try it.
    Vegan Stuffed Capsicum.Biểu tượng cảm xúc heart
    6 medium/small capsicums
    1 carrot
    1 small onion
    1 potato
    1 vegan bread roll
    2 cloves garlic
    1/2 cup peas
    2 teaspoons herb mix
    1/3 cut grated vegan cheese
    1. Cut the tops off the capsicums and remove all the seeds and white pith. Dice the usable capsicum from the top of the capsicum.
    2. Dice in equal sized pieces the carrot, onion, potato and bread roll. Finely dice the garlic.
    3. Add the diced capsicum, vegetables, bread and garlic to a bowl. Add the peas and herb mix then combine until well mixed.
    4. Preheat your air fryer to 180 degrees C.
    5. Fill the capsicums with the filling then place the capsicums in your air fryer. Cook for 20 minutes.
    6. Open add the grated cheese the cook for another 5 minutes.
    Cook in Oven
    These capsicums can also be cooked in a normal oven, preheated to 160 degrees C and cook for 30 minutes, add the cheese and cook for an additional 5 minutes.
    Good luck to you with Vegan Stuffed Capsicum.
    Don’t forget and visit to my facebook fanpage to exchange more here:
    What a pity, i can’t upload image

  4. says

    I am extremely impressed with the results I got using the Oil-less air fryer! I was not sure what to expect to be honest as I was skeptical of how this would actually work. To my surprise, it works amazingly!! It fried my chicken to be crispy and moist as if I fried it in a pan of oil except without the use of ANY oil! Never knew this was possible and glad that I found this and decided to try it out. Excited to try many different types of food with it!

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