Sticky Rice Balls

Ingredients:
10 chicken neck skins (100g)
1 portion of premade oily rice (900g)
Cornstarch, as needed
Marinade:
1/2 tsp white pepper powder
1/4 tsp Chinese fivespice powder
2 tsp soy sauce
1/2 tsp sugar
2 tsp rice wine
Instructions:

Mix the chicken neck skins and marinade evenly and let them sit for 5 minutes.
Stuff the premade oily rice into one end of the chicken neck skin and use a toothpick to close the other end.
Coat the surface of the rice ball with cornstarch, brush some oil on top, and put it in the air fryer. Set the temperature to 180°C and fry for 12 minutes.

Crispy Chicken with Thin Skin

Ingredients:
1200g chicken
Cornstarch, as needed

Marinade:
1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tbsp white wine
1 egg

Instructions:
Mix the chicken and marinade ingredients together and let it sit for about 4 hours to marinate.
Fill a plate with cornstarch and coat the marinated chicken evenly with it. Place the chicken on the air fryer tray and set the temperature to 180°C for 15 minutes. Once the time is up, the chicken is ready to serve.

Chicken popcorn

Ingredients:
600g chicken
2 tablespoons of lowgluten flour
Marinade:
1/2 teaspoon of ginger powder
1 tablespoon of soy sauce
2 teaspoons of sugar
2 tablespoons of rice wine
1/2 teaspoon of white pepper powder
1/4 teaspoon of fivespice powder

Instructions:
Mix the chicken and marinade evenly and marinate for about 4 hours.
Place the lowgluten flour in a plate, coat the marinated chicken evenly with the flour, then use a colander to rinse the chicken with water once, and coat with flour again and lightly pat the surface.
Place the coated chicken in the air fryer, set the temperature to 180 degrees Celsius for 15 minutes, and then it's ready to eat.

Preserved Radish Omelette

Ingredients:
6 eggs
80g preserved radish
15g chopped scallions
A pinch of white pepper

Instructions:
Place the preserved radish in the air fryer and fry at 160°C for 3 minutes to release its aroma.
Add chopped scallions and 1 tablespoon of oil to the air fryer and stirfry until fragrant.
Beat the eggs with a pinch of white pepper, and mix with the preserved radish and scallions.
Set the air fryer to 180°C and cook for 12 minutes. After 3 minutes, open the air fryer, stir the mixture, and then continue to cook for another 5 minutes.

Tomato and Egg Stir Fry

Ingredients:
3 eggs
2 tomatoes, diced
1 tbsp tomato sauce
1/2 tsp sugar
1/4 tsp salt
Some scallions, chopped
1 tbsp water mixed with 1 tbsp cornstarch
1/4 tsp sesame oil

Instructions:
Grease a cake pan with 1 tsp oil and preheat it in the air fryer at 180℃ for 3 minutes.
Beat 3 eggs with 1 tsp oil and pour it into the preheated cake pan.
Air fry at 180℃ for 3 minutes, then take out the pan and stirfry the egg.
Add diced tomatoes, tomato sauce, sugar, scallions, cornstarch water, and sesame oil.
Air fry at 180℃ for 3 minutes, stir, then air fry for another 3 minutes. Serve.

Fishflavored Baked Eggs
Ingredients:

6 eggs
1 tablespoon of vegetable oil
Fishflavored sauce

Instructions:
Beat the eggs with the vegetable oil until well combined.
Grease a baking mold with 1 teaspoon of oil (not included in the ingredients list), and preheat it in the air fryer at 180℃ for 3 minutes.
Pour the egg mixture into the baking mold, and place it into the air fryer.
Set the air fryer to 180℃ and bake the eggs for approximately 12 minutes.
Once the eggs are done, drizzle fishflavored sauce over the top and serve.

DeepFried Braised Pork Belly

Ingredients:

1000g pork belly
Sweet potato starch, as needed

Marinade:
100g red fermented bean curd sauce
1/2 tsp salt
30g minced garlic
1/2 tsp fivespice powder
1 tbsp soy sauce
1 tbsp sugar

Instructions:
Cut the pork belly into long strips and mix with the marinade ingredients. Rub the marinade all over the pork belly strips and let them marinate for about 12 hours (or overnight in the fridge).
Coat the pork belly strips with sweet potato starch and place them in the air fryer. Brush a little oil on the surface of the pork belly strips and set the temperature to 170°C for 10 minutes.

Fry squid, pork, and shrimp. Here's a recipe for it:

Ingredients:
Squid: 600g
Pork: 100g
Shrimp: 100g
Sweet potato starch: appropriate amount

Marinade:
Garlic paste: 50g
Salt: 1/2 tsp
White pepper powder: 1 tsp
Cornstarch: 2 tbsp
Egg yolk: 1
Sugar: 1 tsp

Instructions:
Cut the squid into about 1cm long strips, and mix it with the marinade ingredients. Marinate for about 5 minutes.
Cut the pork and shrimp into small pieces, and mix them with the squid.
Put sweet potato starch in a separate bowl, and coat the squid, pork, and shrimp evenly with it.
Preheat the air fryer at 200 degrees Celsius for 3 minutes.
Put the coated squid, pork, and shrimp into the air fryer, and spray some oil on the surface. Fry at 200 degrees Celsius for 8 minutes, until golden brown.
Remove the fried squid, pork, and shrimp from the air fryer and serve hot.