Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, patis & pepper air fried chicken • asian fish sauce air fryer chicken | nam pla | nuoc nam. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Patis & Pepper Air Fried Chicken • Asian Fish Sauce Air Fryer Chicken

To get started with this particular recipe, we have to first prepare a few components. You can have patis & pepper air fried chicken • asian fish sauce air fryer chicken | nam pla | nuoc nam using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Patis & Pepper Air Fried Chicken • Asian Fish Sauce Air Fryer Chicken | Nam pla | Nuoc nam:

1. Make ready 2 chicken thighs or your fave part
2. Prepare 2 Tbsp cooking oil
3. Take 2 Tbsp Patis or any Asian fish sauce
4. Make ready as needed Ground black or white pepper,
5. Prepare as needed Garlic salt,
6. Make ready Slice lemon or kalamansi, garnish

The Thais have nam pla fish sauce; Filipinos have patis. Popular brands of patis: Rufina, Datu Puti, Marca Piña, Tentay, Silver Swan. The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine.

Steps to make Patis & Pepper Air Fried Chicken • Asian Fish Sauce Air Fryer Chicken | Nam pla | Nuoc nam:

1. I boiled the frozen chicken first for 15-20 min. If yours is not frozen, you can opt to marinate it in oil and fish sauce for 30mins-1 hour
2. After boiling, let it drip while preparing the oil and patis mixture. 1 Tbsp each per piece of thigh, place in a bowl first.
3. Mix patis and oil well. Then brush on all over, including under the skin. Be generous cos if you boiled without seasoning (like I did, I use the broth for my pets), it may turn out bland.
4. Sprinkle pepper all over while patting gently with your finger. Do the same with the garlic salt.
5. Place on a rack and let it dry / absorb while you preheat the air fryer.
6. Cook the chicken in the AF until the skin becomes golden and crispy. Don't forget to do the other side also.
7. Serve with a slice of lemon or kalamansi. Squeeze on top as you cut through. Enjoy this dish with rice or veggies.

The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine. Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams). The fish used are typically small like sardines, anchovies. Patis definition, a fish sauce used in Filipino cookery.

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