🍗 Air Fryer Karaage Chicken Recipe

Ingredients

500g (1 lb) boneless chicken thighs, skin-on, cut into bite-size pieces

2 tbsp soy sauce

1 tbsp sake (or dry sherry)

1 tbsp mirin (optional)

1 tsp sesame oil (optional)

1 clove garlic, grated

1 tsp ginger, grated

Salt & pepper, to taste

½ cup potato starch or cornstarch

Cooking spray or a little oil

Directions

Marinate the chicken:

Combine soy sauce, sake, mirin, sesame oil, garlic, ginger, salt, and pepper.

Add chicken, mix well, and marinate in the fridge for 30–60 minutes.

Coat the chicken:

Drain excess marinade.

Toss chicken pieces in potato starch or cornstarch until well coated.

Preheat the air fryer:

Set it to 190°C (375°F) for a few minutes.

Air fry:

Lightly spray or brush chicken pieces with oil.

Place in a single layer in the air fryer basket — don’t overcrowd.

Air fry for 12–15 minutes, flipping halfway through, until golden and cooked through.

Optional: Spray again lightly with oil when flipping for extra crisp.

Serve:

Let rest a minute or two.

Serve with lemon wedges, Japanese mayo, and steamed rice or salad.

✅ Tips:

Don’t skip the oil spray — it helps mimic deep-frying crispness.

Use thigh meat for the best texture (juicier than breast).

If making in batches, keep cooked pieces warm in a low oven (~90°C/200°F).