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Chinese Chicken and Asparagus Potato Bake

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Air Fried Chinese Chicken, what do you think of this Chinese Chicken and Asparagus Potato Bake??


  • 10-12 chicken pieces (legs, wings, and thighs)



  • 2 Tblsp garlic/ginger paste
  • 2 tsp celery salt
  • 1 tsp pepper
  • 1 Tblsp 5 spice powder
  • 1 tsp garlic powder
  • 1 Tbsp bean paste
  • 1 Tblsp fish sauce
  • 2 Tblsp light soya sauce
  • 1 Tblsp dark soya sauce
  • 1 Tbsp Shaoxing rice wine (or dry sherry)
  • 2 Tblsp brown sugar


  1. Whisk all the marinade ingredients in a glass bowl.
  2. Add the chicken, coat completely, cover, and refrigerate for a few hours.
  3. Add to a steamer and steam for 20 minutes while you make a spring roll batter.



  • 1 cup flour
  • ¼ cup cornflour
  • ½ tsp salt
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 1 tsp vinegar
  • 2 tsp oil
  • Water to make a smooth batter.


  1. I mix all ingredients in a bowl and stand next to the sink with the tap running slowly and adding water and whisk shoving the bowl under the tap as I need more water till I’m satisfied with the consistency. (Make sure the plug is in the sink!).
  2. Now if we were going to fry the chicken in shallow oil, I would’ve added the chicken to the batter and let it sit for 10 minutes before frying in hot oil.
  3. But I lightly coated in the batter and shook off most excess before Airfrying at 180 °C for about 15-20 minutes.

Asparagus Potato Bake


  • 3 potatoes, peeled and washed
  • Bunch of asparaguses
  • Salt, pepper, and potato spice
  • 1 tsp Vegeta (Aromix or Aromat)
  • Crushed chili flakes
  • 1 packet mushroom sauce
  • 300 ml cream
  • Handful grated cheddar cheese
  • ½ packet parmesan cheese


  1. Preheat the oven to 180 °C. Slice potatoes to ¼ inch thick.
  2. Microwave for 5 minutes.
  3. Layer in greased pyrex baking dish.
  4. Season with spices except for crushed chili.
  5. Snap off the hard part of the asparagus and slice.
  6. Add the asparagus and toss.
  7. Whisk the packet of mushroom sauce and cream till smooth, and add the cheddar.
  8. Pour over the potato and asparagus (use a fork to spread the cheese).
  9. Sprinkle parmesan over.
  10. Sprinkle chili flakes over.
  11. Reduce oven temperature to 160C and bake till potatoes are tender.
  12. You can leave at 180 if you’re in a hurry but cover with foil first, but I prefer slow.

Prepared, tried, and tested by Melanie

Chinese or Chicken which do you prefer?

Chinese Chicken and Asparagus Potato Bake
  • Make tomorrow more amazing than today!
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