Prepare the chicken: Rinse the whole chicken thoroughly, remove the head, tail, and feet. Soak it in salt water for 2 hours to tenderize the meat and remove blood.
Prep the chicken: Take the chicken out of the salt water and pat it dry with kitchen paper. Poke small holes all over the chicken surface with a toothpick to help it absorb the marinade better.
Marinate the chicken: Mix Qianhe Zero-Additive Soy Sauce, Qianhe Zero-Additive Oyster Sauce, and Qianhe Zero-Additive Pure Brewed Braised Soy Sauce to make the marinade. Coat the chicken evenly inside and out with the marinade, cover with plastic wrap, and marinate in the refrigerator for 4 hours (for deeper flavor, marinate for 6-8 hours if time permits).
Stuff and protect: Cut apples into chunks and stuff them into the chicken cavity. Seal the opening with toothpicks. Wrap the chicken drumsticks and wing tips with aluminum foil to prevent burning during cooking.
First round of baking: Place the chicken in the air fryer and cook at 180°C (356°F) for 30 minutes. Take it out, brush a layer of mixed honey and melted butter evenly, then put it back into the air fryer and cook at 180°C (356°F) for another 20 minutes.
Prepare the veggies: Rinse cherry tomatoes and mushrooms, cut broccoli into small florets. Put all veggies in a bowl, add corn oil, 1 teaspoon cumin powder, 1 teaspoon chili powder, 1 teaspoon white sugar, and an appropriate amount of black pepper. Toss well and marinate for 10 minutes.
Final baking: Take the chicken out again and brush another layer of honey-butter mixture. Arrange the marinated veggies around the chicken in the air fryer. Cook at 180°C (356°F) for 30 minutes until the chicken skin is golden and crispy, and the veggies are fully cooked.
