Clean the chestnuts: Rinse the chestnuts thoroughly in water, scrubbing the surface to remove dirt and impurities. Drain and pat dry.

Score the chestnuts: Secure each chestnut using a bottle cap, then carefully make a cross-shaped cut on the top with a knife. This helps the chestnuts absorb the seasoning and makes peeling easier later. Be cautious to avoid accidents.

Place the scored chestnuts in a pot and cover them with enough water to submerge them completely. Add 1 tsp salt to the water.

Cover the pot with a lid and bring the water to a boil over high heat. Reduce the heat to medium and cook for 2 minutes. Stir occasionally to ensure even cooking.

Drain the chestnuts and set them aside.

In a small bowl, mix 20g corn oil, 20g honey, and 20g water until well combined.

Add the cooked chestnuts to the bowl and gently toss to ensure each chestnut is evenly coated with the glaze.

Arrange the coated chestnuts in a single layer in the air fryer basket. Avoid stacking to ensure even roasting.

Set the air fryer to 180°C (356°F) and roast for 15 minutes.

Once done, allow the chestnuts to cool slightly before serving. Enjoy their sweet, nutty aroma and soft texture!