Description
Japanese karaage chicken delivers crispy, golden perfection straight from your air fryer with minimal effort. Marinaded in soy and ginger, these bite-sized morsels promise a delightful crunch that will transport you to the bustling streets of Tokyo.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken thighs
Seasonings and Marinades:
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sake
- 1 tablespoon mirin
Coating and Preparation:
- 1/2 cup potato starch
- Cooking spray
Instructions
- Slice chicken thighs into uniform bite-sized chunks, ensuring even cooking and texture.
- Create a robust marinade by thoroughly blending minced garlic, grated ginger, soy sauce, sake, and mirin directly with chicken pieces.
- Refrigerate marinated chicken for minimum 30 minutes to allow flavors to penetrate deeply.
- Configure air fryer to 400F (200C) for optimal crispy results.
- Spread potato starch across a wide, flat surface for efficient coating.
- Carefully roll each marinated chicken piece through potato starch, gently tapping to remove excess powder.
- Lightly spray air fryer basket with cooking spray to prevent potential sticking.
- Arrange chicken pieces in a strategic single layer, maintaining space between each chunk for consistent heat circulation.
- Cook at 400F (200C) for 10-12 minutes, rotating chicken midway to ensure even golden-brown crispiness.
- Transfer to serving plate immediately, presenting while hot and crunchy.
Notes
- Choose boneless, skinless chicken thighs for maximum tenderness and juiciness in your karaage.
- Pat chicken pieces completely dry before marinating to ensure crispy exterior when air frying.
- Adjust marinating time from 30 minutes to overnight for deeper flavor penetration.
- Use cornstarch as a potato starch alternative if unavailable, maintaining similar crispy texture.
- Shake excess starch thoroughly to prevent clumpy coating and achieve uniform crispiness.
- Spray chicken lightly with oil before air frying to enhance golden-brown color and crunchiness.
- Work in batches to prevent overcrowding, allowing hot air circulation for even cooking.
- Check internal chicken temperature reaches 165°F for food safety without drying out meat.
- Serve immediately with quick dipping sauces like Japanese mayo or ponzu for best taste experience.
- Prep Time: 35 minutes
- Cook Time: 10-12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Air Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 282 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 110 mg