Air fryer recipe · Starters
Japanese Chicken Karaage
Juicy ginger-soy marinated chicken with a craggy, crunchy potato-starch crust.
- 35 minTotal time
- 200°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 215kcal
- 33.3 gprotein
- 6.2 gcarbs
- 6.2 gfat
- 0.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken thigh500 g, cubed
- Soy sauce2 tbsp
- Ginger1 tbsp, grated
- Garlic2 cloves, grated
- Sake or mirin1 tbsp
- Potato starch5 tbsp
Method
Marinate the chicken
Combine the soy sauce, grated ginger, garlic, and sake in a bowl, then add the cubed thigh and massage it in. Let it rest for at least 20 minutes so the savoury flavour soaks deep.
Dredge in starch
Lift each piece from the marinade and roll it in potato starch, pressing firmly. The damp surface grabs the starch and forms the signature craggy bumps that crisp beautifully.
Rest the coating
Let the dredged chicken sit for five minutes so the starch hydrates into a paste. This short pause is what keeps the crust from flaking off during cooking.
Mist generously
Spray each piece on all sides with oil so the starch fries rather than turning powdery. Arrange them spaced apart in a single layer.
Air-fry until gold
Air-fry at 200C for 16 minutes, turning once halfway through for even colour. The crust should be deep amber and the chicken juicy within. The chicken is done when it is opaque all the way through with no pink at the centre.
