Air Fryer Chicken Karaage

Prep Time

5 min

Cook Time

30 min

Yields

4 servings

ingredients

1

lb boneless, skinless chicken thighs, cut into 1-1½” cubes

2

Tbsp soy sauce

2

tsp sake

2

tsp mirin

2

tsp grated ginger (tip: freeze ginger for easier grating)

½

tsp salt

A few dashes of white pepper powder

½

cup potato starch or corn starch

High heat oil spray

To serve

Japanese mayonnaise

Shichimi Togarashi (Japanese 7-spice chili pepper powder) or other pepper powder

Fresh lemon wedges

directions

Step 1

In a medium bowl, toss chicken, soy sauce, sake, mirin, ginger, salt and white pepper together. Marinate at least 30 minutes, ideally 3 to 4 hours up to overnight in the fridge for the best flavour.

Step 2

Preheat air fryer at 390°F. Toss chicken pieces in potato starch and shake excess off.

Step 3

If using parchment, place it in air fryer basket. Spray a thin layer of oil. Transfer chicken pieces into air fryer in single layer, not touching. I did this in two batches. Spray top with oil.

Step 4

Air fry for 8 minutes. Flip, spray again with oil, and air fry another 6 to 8 minutes, or whenever internal temp is 165°F and exterior is golden brown. Make sure not to overcook so chicken is juicy. Rest on wire rack if doing batches.

Step 5

Serve chicken karaage right away with mayo, togarashi (if using) and fresh lemon wedges. If reheating is needed, do it in the air fryer at 350°F until heated through.

https://www.foodnetwork.ca/recipe/air-fryer-chicken-karaage/