My Recipe Box - Air Fryer Pork Belly Bites with Citrus Glaze

We love pork belly and use to do it in the oven. However, we have switched to the air fryer.


INGREDIENTS

1 lb. (454 g) pork belly, rinsed & patted dry
1 teaspoon (5 ml) Worcestershire sauce 

 1 teaspoon (5ml) soy sauce
1/2 teaspoon (2.5 ml) garlic powder
salt and pepper

Cut the pork belly into 3/4” sized cubes and place in a bowl. Season with Worcestershire sauce, soy sauce, garlic powder, salt and pepper. Spread the pork belly in even layer in air fryer basket.
Air Fry at 400°F for 10-18 minutes, shaking and flipping and the pork belly 2 times through cooking process (time depends on your preferred doneness, thickness of the pork belly, size & cooking intensity of your air fryer).
Check the pork belly to see how well done it is cooked. If you want it more done, add an extra 2-5 minutes of cooking time.

Drizzle with your choice of dips/sauces. 

BBQ sauce

We like this glaze from this cookbook - a gift from John.

My Recipe Box - BBQ Chicken Quarters/Thighs

 June 2021 - Toronto ON

REVISED DECEMBER 2021

I first made this in June 2021 and we fell in love with it. Years ago I used to pick up packaged BBQ chicken quarters for myself if I was cooking for me. Then I couldn't find them anymore.

Chicken quarters are not found everywhere but Longo's always has them so I started buying them this year. 

December 2021 Revisions

I revised this recipe so that you could make a container of the spice mix and store it with your spices to speed up the preparation.

Chicken thighs (bone in skin on) could also be used.

Air fryer instructions have been added.

 

Ingredients

2 whole chicken leg quarters
1/2 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons cayenne pepper
2 teaspoons smoked paprika
2 teaspoons seasoning salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 tablespoon parsley, fresh, finely chopped (for garnish – optional)

Instructions

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Position the chicken quarters onto the baking sheet, making sure that none of pieces overlap. Place the chicken in a bowl and pour the oil over them.
In a bowl, whisk together all remaining ingredients or use your prepared jar.
Using a silicone basting brush, evenly brush the chicken pieces, using up all of the basting sauce. Add the spices to the bowl and massage the chicken to evenly distribute the mixture.

Can easily be made as a one pan meal.
Place in oven and bake for 90 minutes.

   
Remove from oven, garnish, and serve immediately.

AIR FRYER

Place chicken in air fryer basket, skin down first. 380 F degrees for 25 minutes, check after 15 minutes. Flip and continue cooking for 10 more minutes. 

My Recipe Box - Coconut Shrimp Air Fryer

 I've done coconut shrimp twice now, in the air fryer. The first time I used the Cuisinart recipe and substituted gluten free all purpose flour and they turned out well.

The second time I used a gluten free recipe and we used the air fryer. That recipe didn't use any breadcrumbs so I found they didn't get golden brown. This one had spices added so I decided to combine both recipes.

INGREDIENTS

½ pound shrimp

  ½ cup unbleached, all-purpose flour gluten free or coconut 

1 large egg, beaten 

1 cup panko breadcrumbs gluten free

½ cup shredded coconut 
2 tablespoons lemon juice or lime
½ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
salt & black pepper to taste
3 cloves garlic sliced (optional)

Nonstick olive oil cooking spray 

Instructions

1. Shell & devein shrimp, if needed, leaving tails intact. Drizzle lemon or lime juice on shrimp. Season shrimp with salt, pepper, chili powder, cayenne pepper and cumin. Refrigerate for 30 minutes to 1 hour.
2. Beat egg in a bowl. Set aside.
3. Place flour in zip lock plastic bag then season with salt and ground black pepper. Set aside.
4. Place dried coconut and bread crumbs on a plate and season with salt, ground black pepper and smoked paprika. Set aside.
5. Dredge seasoned shrimp in flour and shake off any excess particularly on the tail. Then dip in beaten egg.
6. Then coat with coconut and breadcrumbs.
7. Place the AirFryer Basket onto the Baking/Drip Pan. 
8. Coat the basket well with nonstick cooking spray and evenly lay out shrimp.
9. Airfry at 385 degrees for about 10 minutes, until golden brown.

SERVING SUGGESTIONS

We are loving this bottled mango sauce from Metro

Thai sweet chili sauce

Here's an easy orange sauce.

Mix the ingredients together, cover and refrigerate until serving time.

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Recipes - Ultimate Chicken Fingers/Tenders - Air Fryer/Gluten Free Options w/Dipping Sauces

UPDATED  

October 2025 dipping sauces

February 2023 gluten free 

September 2010

I made the Ultimate Chicken Fingers using the recipe from which I had posted in my Recipes to Try - Chicken post. I use that post to bookmark recipes I come across in the various blogs I follow that I want to try. This worked out very well, was easy and very delicious. I also added some chilli - garlic sauce.
I think this would be a great appetizer as well for a cocktail party, serve them in small upright glasses. I also made 3 dipping sauces, Curry, spicy horseradish and a third one that was not memorable.

Ingredients:


2/3 cup (150 mL) Bisquick mix OR 2/3 cup GF flour AND 1 tsp baking powder
1/2 cup (125 mL) grated Parmesan cheese
1/2 tsp (2 mL) garlic salt, optional
1/2 tsp (2 mL) paprika
3 boneless skinless chicken breast halves or chicken thighs, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tbsp (45 mL) butter or margarine, melted

Method:

•Heat oven to 450ºF. Line baking sheet with foil; spray with nonstick cooking spray.

•Mix Bisquick mix, cheese, garlic salt and paprika in large resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on baking sheet. Repeat with remaining chicken. Drizzle butter over chicken.

•Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

AIR FRYER

INGREDIENTS

8 Chicken thighs boneless skinless
4 Tbsp Butter Melted
1/2 Cup Frank's Sauce
1 Cup Gluten-Free Breadcrumbs
1 Tbsp Garlic Powder

Paprika optional
1 Tsp Salt
1/2 Tsp Pepper
Olive Oil Cooking Spray

INSTRUCTIONS

In a large bowl, whisk together the butter and Frank's sauce and set aside.
In another bowl, combine the bread crumbs, garlic powder, paprika, salt, and pepper.
Completely pat the chicken dry - this is necessary to keep the breading on the chicken when eating.
Dip each chicken piece into the sauce mixture then fully coat with the breading and place in the air fryer basket evenly.
Cook for 12-15 minutes in the air fryer at 390*F or until the internal temperature of the chicken reaches at least 165*F.
Once done, carefully remove and serve with a dipping sauce of choice.

DIPPING SAUCES

Honey Mustard Sauce

1 TBS Dijon mustard

1 TBS liquid honey

Spicy Sauce

1/2 cup (110g) mayonnaise

1/4 cup (61g) sweet chili sauce

1 to 2 TBS Sriracha Sauce

Hot Sauce to taste

1 tsp rice wine vinegar

Curry sauce