Air Fryer Chicken Karaage
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.
Servings: 4
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
Can I make it ahead?
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.
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
Calories: 217kcal | Carbohydrates: 2g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 119mg | Sodium: 656mg | Fiber: 0.1g | Sugar: 0.1g
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