Japanese fried chicken, known as Karaage, gets a healthier, easier makeover in the air fryer. Enjoy perfectly crispy, tender chicken without the deep-frying hassle.
Air Fryer Karaage: Crispy Japanese Bites
Japanese fried chicken, known as Karaage, gets a healthier, easier makeover in the air fryer. Enjoy perfectly crispy, tender chicken without the deep-frying hassle.
Ingredients
- 500 grams boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon sake or dry white wine
- 1 tablespoon mirin
- 1 teaspoon grated fresh ginger
- 1 clove grated garlic
- 1/2 teaspoon sesame oil
- 1/2 cup potato starch or cornstarch
- non-stick cooking spray
Instructions
- 1. In a medium bowl, combine the soy sauce, sake (or dry white wine), mirin, grated ginger, grated garlic, and sesame oil.
- 2. Add the chicken pieces to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
- 3. While the chicken marinates, preheat your air fryer to 375°F (190°C).
- 4. Remove chicken from the refrigerator. Drain off any excess liquid from the marinade. Place the potato starch (or cornstarch) in a shallow dish.
- 5. Dredge each chicken piece thoroughly in the potato starch, ensuring an even and complete coating. Shake off any excess starch.
- 6. Arrange the coated chicken in a single layer in the air fryer basket, making sure not to overcrowd. You may need to cook in two batches. Spray the chicken generously with non-stick cooking spray.
- 7. Air fry for 10 minutes. Flip the chicken pieces, spray again, and continue to cook for another 8-10 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
- 8. Remove cooked Karaage from the air fryer and serve immediately with desired garnishes like lemon wedges or Japanese mayonnaise.
Notes
For best results, do not overcrowd the air fryer basket; cook in batches if necessary. Serve hot with lemon wedges, a sprinkle of Japanese seven-spice (shichimi togarashi), or a dollop of Japanese mayonnaise for an extra kick. Marinating longer (up to 2 hours) will enhance the chicken's flavor.
