Perfect Roast Chicken (Typhur Sync Air Fryer)

Massage the whole chicken with salt, covering the skin evenly.

Prepare the marinade by combining oyster sauce, hoisin sauce, shaoxing wine, sacha sauce, Sichuan peppercorn oil, white pepper, minced scallion whites, minced garlic, and minced ginger; stir until smooth.

Rub the prepared marinade inside the cavity of the chicken, then skewer the cavity closed.

Bring a pot of water to a boil and pour the boiling water over the chicken until the skin tightens.

Pat the chicken dry, then refrigerate uncovered for a few hours or use a low‑setting blow dryer to remove surface moisture.

Mix maltose, red vinegar, and hot water until the maltose dissolves and the glaze is smooth.

Brush the maltose glaze over the entire chicken and place the bird on a wire rack; refrigerate overnight to set the glaze.

Preheat the Typhur Sync Air Fryer using the whole‑chicken mode, or set a conventional oven to 275°F (275°F). Roast the chicken for about 30 minutes, or until the breast reaches an internal temperature of 135°F (135°F).

Increase the temperature to 400°F (390°F) and continue roasting, flipping the chicken halfway through, until the skin is crispy and the internal temperature reaches 154°F (154°F).