Spicy Air-Fried Beef Brisket Fat Mixed
Potato Chips

An incredibly indulgent street-style snack featuring ultra-crispy, air-fried beef brisket fat tossed with crunchy ridged potato chips and a vibrant, three-chili homemade aromatic oil.

Ingredients

• 500 g beef brisket fat
• 1 tbsp cooking wine
• 1 tsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp oyster sauce
• 2 tbsp coarse mild chili powder
• 2 tbsp coarse medium spicy chili powder
• 2 tbsp fine spicy chili powder
• 0.5 tsp Sichuan peppercorn powder
• 0.5 capful white liquor (baijiu)
• 1 piece Angelica dahurica (bai zhi)
• 1 tsp fennel seeds
• 2 pieces bay leaves
• 0.5 cup sliced red onion
• 3 stalks fresh cilantro
• 0.5 cup cooking oil
• 1 bag kimchi-flavored ridged potato chips

Instructions

1. 1Cut the beef brisket fat

   

   Cut the beef brisket fat into small squares or uniform cubes based on your preference. It is best to separate the fat from the lean parts during this process, as their distinct textures require different handling to cook perfectly.

   Tip: Separating the fat and lean sections ensures a more consistent texture in the final dish since they render and crisp up at different rates.
2. 2Add liquid seasonings

   

   Begin marinating the meat by adding the liquid ingredients, including cooking wine, light soy sauce, and dark soy sauce, directly onto the cubed beef brisket fat in the bowl. These liquids form the savory, color enhancing base of the marinade.

   Tip: Dark soy sauce is essential here primarily for giving the beef a deep, appetizing golden brown color once it is cooked.
3. 3Marinate the beef brisket fat

   

   Place the cut beef brisket fat pieces into a bowl and add the cooking wine, dark soy sauce, light soy sauce, a spoonful of sugar, salt, and oyster sauce. Mix everything thoroughly by hand until every piece is evenly coated with the marinade, then leave it to marinate for 1.5 to 2 hours to fully absorb the flavors.

   Tip: Separating the fat from the lean sections before marinating allows you to manage their distinct textures and cooking requirements perfectly.
4. 4Measure the chili powder

   

   Prepare the chili powder blend by combining three distinct types in a white ceramic bowl. Use a spoon to measure out two spoons of mild chili powder, two spoons of medium chili powder, and two spoons of fine chili powder to achieve a balanced blend of fragrance and heat.

   Tip: Combining different grinds of chili powder provides the best of both worlds: fine powder delivers an immediate spicy kick, while coarse flakes release a deep aroma.
5. 5Fry the oil aromatics

   

   Heat oil in a wok on high until it begins to smoke slightly, then turn the heat down to low. Add the prepared aromatics, including Angelica dahurica, fennel seeds, bay leaves, sliced red onion, and fresh cilantro, letting them fry gently to create a deeply infused seasoned oil.

   Tip: Frying the aromatics strictly on low heat prevents them from burning, allowing their essential oils to fully infuse into the cooking oil.
6. 6Add hot oil to chili powder

   

   Carefully ladle the hot, aromatic seasoned oil into the bowl containing the mixed chili powders and spices. Pour it in small amounts multiple times while stirring constantly to evenly distribute the heat without burning the spices, allowing the flavors to bloom.

   Tip: Pouring the oil in batches prevents the chili powder from scorching and ensures a more fragrant chili oil.
7. 7Arrange the beef fat in the air fryer

   

   Line your air fryer basket with a sheet of fluted parchment paper and arrange the marinated beef brisket fat pieces evenly across it in a single layer. Slide the basket into the air fryer and cook at 180°C for the first 15 minutes.

   Tip: Spreading the meat out in a single layer without overlapping ensures optimal hot air circulation so that every piece cooks evenly.
8. 8Flip and continue air frying the beef brisket fat

   

   Place the marinated beef brisket fat pieces into an air fryer lined with parchment paper and cook at 180C for 15 minutes. After the first 15 minutes, use chopsticks to flip the partially air fried meat pieces over onto a clean sheet of greaseproof paper to manage the rendered moisture and oil, then continue air frying at 180C for another 15 minutes.

   Tip: Be sure to replace the greaseproof paper when flipping the meat, as a large amount of water and oil releases during the first interval. Fresh paper helps the beef fat pieces crisp up properly.
9. 9Combine beef fat and potato chips

   

   Transfer the freshly air-fried, crispy beef brisket fat pieces into a large stainless steel mixing bowl along with the kimchi-flavored ridged potato chips. The heat from the beef fat will help unleash the aroma of the potato chips.

   Tip: Ensure the beef brisket fat is well-drained of excess grease before adding it to the potato chips to keep them crunchy.
10. 10Mix with chili oil

    

    Drizzle three spoons of the prepared fragrant chili oil over the potato chips and beef brisket fat. Use a spoon to gently toss and mix everything thoroughly until every chip and piece of beef fat is beautifully coated in the spicy oil.

    Tip: Toss gently to avoid breaking the potato chips into too many small pieces while ensuring an even coating of chili oil.

Storage & Crisping

Burn It Off

Frequently Asked Questions