Craving that perfectly crispy Japanese fried chicken? This Air Fryer Chicken Karaage is the answer! Marinated chicken thigh pieces, coated in potato starch, and air-fried to golden perfection—no deep fryer needed. Juicy, flavourful, and perfectly crisp!
Nicky’s Recipe Notes
A new go-to in our house, this recipe has been a staple for the last few months. Even my 15-year-old son has made it multiple times, declaring the effort-to-taste-ratio ‘completely worth it’.
Why is it so good?
- The chicken is juicy and flavourful (chicken thighs are a must) and the coating is the perfect amount of crispy.
- It’s quick!! You can get away with 10 minutes of marinating time, then it gets mixed with the potato starch and off to the air fryer it goes.
- Way less mess than deep frying and no large pan of oil to deal with.
- It’s super versatile – we use it in lots of different ways (in rice bowls, piled into burger buns, smothered in katsu sauce, or served simply with a squeeze of lemon and a drizzle of kewpie mayo)
Table of Contents
📋 Ingredients
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
Pro Tip
Try to ensure you keep the chicken in a single layer in the air fryer basket, so it will be nice and crispy all over. You may need to work in two batches, depending on the size of your air fryer.
This makes a FANTASTIC rice bowl dinner, just by adding it on a bed of rice, and topping with veggies of your choosing!
Pin this now to find it later
Pin It🍽️ What to serve it with
- I like to serve this as a rice bowl dinner with these sides:
- A bed of Fluffy White Rice.
- A Simple Asian Slaw and Marinated Onions.
- With a drizzle of Homemade Mayo, Bang Bang Sauce, or Sweet Chilli Sauce.
🍲 More fantastic crispy chicken recipes
? Frequently Asked Questions
I prefer Chicken Karaage fresh out of the air fryer, but you can make it ahead to reheat.
Cook, then cool, cover and refrigerate for up to a day. Reheat them in the air fryer for about 5-6 minutes at 200C/400F until they’re nice and crisp again.
Potato starch results in a crispier coating than cornflour. However, potato starch takes a little longer to brown. So, if you substitute the potato starch with cornflour, reduce the cooking time by a couple of minutes.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Air Fryer Chicken Karaage
Ingredients
- 500 g (1lb) chicken thigh fillets chopped into bite-size chunks
- 1 tbsp light soy sauce
- ½ tbsp shaoxing rice wine
- 1 tbsp sesame oil
- ½ tsp garlic powder
- ½ tsp ground ginger
- ¼ tsp white pepper
- ½ tsp salt
- 100 g (2/3 cup) potato starch or rice flour (you can sub with cornflour (cornstarch in USA))
- spray oil approx 30 sprays
Serving Suggestions:
- lemon wedges
- kewpie mayonnaise
- sriracha
- boiled rice
- Japanese-style marinated cucumber
- pickled vegetables such as red onion or radish
Instructions
- Add the chicken to a bowl.500 g (1lb) chicken thigh fillets
- Add the soy sauce, rice wine vinegar, sesame oil, garlic powder, ground ginger and white pepper. Give it a good mix together and let it marinade for 30-60 minutes (you can get away with 10 minutes if you’re in a real rush).1 tbsp light soy sauce, 1/2 tbsp shaoxing rice wine, 1 tbsp sesame oil, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 1/4 tsp white pepper
- Once marinated, sprinkle with salt and mix again.1/2 tsp salt
- Add your potato starch to a separate large bowl.100 g (2/3 cup) potato starch or rice flour
- Toss a piece of chicken in the potato starch and place in the air fryer basket. Repeat with the remaining chicken. Work one piece at a time, so it doesn't stick together. Be sure to add the chicken to the air fryer basket in a a single layer (you may need to work in two batches).
- Spray with spray oil and cook for 20-25 minutes at 200C/400F until golden and crispy. Turn the chicken (or shake the basket) twice during cooking and spray on a little more oil each time.spray oil
Notes
Cook, then cool, cover and refrigerate for up to a day. Reheat them in the air fryer for about 5-6 minutes at 200C/400F until they’re nice and crisp again.
Potato starch v cornflour (cornstarch)
Potato starch results in a crispier coating than cornflour. However, potato starch takes a little longer to brown. So if you sub the potato starch with cornflour, reduce the cooking time by a couple of minutes.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
