Ingredients

The following ingredients have 4 Servings
  • 4 pieces of chicken breast (or thigh)
  • 1/4 cup of minced garlic (divided)
  • 4 teaspoon of rice wine (divided)
  • 1 teaspoon of pink Himalayan salt (divided)
  • white pepper powder to taste
  • 2 Tablespoons of chopped fresh Thai basil (optional)

Instruction

  • Butterfly the chicken breast to make the breast into one large thinner piece and cover it with saran wrap. Use a rolling pin or a heavy pan to pound the meat so the chicken is uniform in thickness. Sprinkle 1 teaspoon rice wine, 1/4 teaspoon salt, 1 Tablespoon minced garlic, and some white pepper powder over each piece of chicken.
  • Roll the chicken up. Then, use a sheet of aluminum foil to wrap the chicken tightly the way one would wrap a candy (like Tootsie Roll). Refrigerate for at least 30 minutes.
  • Place the foil-wrapped chicken rolls in the fryer basket and air fry at 320F (160C) for 18-20 minutes. Check the internal meat temperature by inserting a food thermometer directly through the aluminum foil. The chicken is done when the temperature exceeds 165F (74C). Let cool before cutting it into slices.
  • This dish is usually served chilled. Sprinkle some chopped fresh Thai basil to serve.