Air fryer Japanese Fried Chicken

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 35 minutes

配料

1 lb chicken thighs (boneless (skin on or off)

½ tsp coarse sea salt

¼ tsp ground black pepper

¼ oz garlic clove (grated, 2 medium)

⅕ oz ginger root (grated, 1.5-inch piece)

1 tbsp soy sauce

1 tbsp sake

1 large egg

10 tbsp potato starch (or tapioca starch, add more if needed)

5 tbsp white rice flour (or more if needed)

Avocado oil spray

1 persian cucumber (sliced on diagonal)

Lemon wedges

步骤

Slice the chicken

Chicken prep: Trim away excess fat and dice the chicken to around 2.25 inch (5.7 cm) chunks.

Season and Marinate

Season & Marinate: Transfer the chicken to a large container and season with salt, pepper, garlic, ginger, soy sauce and sake. Gently massage to distribute the seasoning evenly. Seal the container and refrigerate for at least 1 hour (or up to a day in advance).

Mix-in the egg

Mix with egg: When you are ready to fry the chicken, add an egg into the marinade and use your hands to mix it well. There’s no need to drain the chicken. The slightly wet chicken (when in contact with the flour and starch) will create lumpy crevices and give the chicken extra crunchy coating and texture.

Coat with starch and flour: Prepare a large mixing bowl mixed with starch and flour. Take a piece of chicken from the marinade and add it directly into the bowl. Coat and gently press the chicken well on all sides (including crevices) until you don’t see any pink spots visible. Set it aside over a large tray to catch all the chicken pieces until you finish the batch. Add more starch and flour in a 2 to 1 ratio if needed.

Air fry time and temperature

Air fry (double fry): Spray the air fryer basket with a layer of oil. Place the chicken into the basket in a single layer with space between each. Spray with more oil until you don’t see any white spots. Air fry at 400°F (205 °C) for 8 minutes, open the basket (wait for 10-15 seconds before you attempt to flip), flip the chicken, spray with more oil on top, Air fry for 6 more minutes or until the chicken is golden brown.

Use a cooling rack

Cooling rack: Rest the chicken over a cooling rack to keep the bottom crisp. You can also keep the rack in an unheated oven to keep them warm. Repeat the process until you finish the entire batch.

Garnish and serve

Serve: Transfer the chicken to a large serving plate. Arrange cucumber slices and lemon wedges on the side of the plate, but inside the rim. Don’t drizzle the lemon juice until ready to eat to keep the chicken crispy.

营养

• 每份大小: 0.25 lb
• 卡路里: 384 kcal
• 总脂肪: 20 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 12 g
• 反式脂肪: 0.1 g
• 胆固醇: 158 mg
• 钠: 659 mg
• 总碳水化合物: 26 g
• 膳食纤维: 2 g
• 总糖: 1 g
• 蛋白质: 23 g