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Air fryer karaage — golden Japanese fried chicken pieces on a wire rack over a blue-rimmed plate with shredded cabbage

Air Fryer Karaage (Japanese Fried Chicken)

Japanese karaage made in the air fryer instead of deep-fried. Chicken thigh marinated in soy sauce, sake, ginger, and garlic, coated in potato starch in stages, and sprayed with rice oil until no dry powder shows - which is what keeps the coating from staying white and dusty.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 1 boneless chicken thigh about 300g / 10 oz, skin on
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1/2 tsp grated ginger
  • 1/2 tsp grated garlic
  • 3-4 tbsp potato starch (katakuriko) or cornstarch; added a little at a time
  • rice oil or other neutral oil in a spray bottle

Method
 

  1. Trim any large pieces of fat and tough sinew from the chicken thigh, then cut it into 8 even pieces, about 4 cm (1 1/2 inches) across.
  2. Add the soy sauce, sake, ginger, and garlic and massage into the chicken for about a minute. Cover (or seal in a bag) and marinate in the fridge for at least 30 minutes.
  3. Preheat the air fryer to 190C (375F). Put the chicken in a tray and sprinkle over about 2 tbsp potato starch, turning to coat lightly. Add the rest of the starch a little at a time in two or three rounds, turning the pieces each time.
  4. Spray the chicken with oil on all sides until the coating looks damp all over and no dry, white starch is visible.
  5. Arrange in a single layer in the preheated basket with space between the pieces. Air fry at 190C (375F) for about 15 minutes. Check partway through: flip small pieces (or all of them if your basket is small), and spray any spots that still look powdery.
  6. Cook until the coating is golden and crisp and the inside reaches 74C (165F). Rest on a wire rack for a minute or two and serve with shredded cabbage and lemon or Japanese mayo.