Name: Crispy Air-Fryer Chicken Karaage Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless skin-on chicken thighs, cut into 1.5-inch pieces; 2 tbsp soy sauce; 1 tbsp sake (Japanese rice wine); 1 tbsp mirin; 1 tsp grated fresh ginger; 2 cloves garlic, finely grated; 1/2 tsp toasted sesame oil; 1/2 cup potato starch (katakuriko) or cornstarch; Avocado oil cooking spray; 1 lemon, cut into wedges for serving

This crispy air-fryer chicken karaage is ready in just 30 minutes and delivers authentic Japanese flavor with less oil. By using potato starch and a quick air-fryer method, you get ultra-crunchy chicken bites that remain tender and juicy on the inside. Serve them hot with a squeeze of fresh lemon juice and a side of creamy kewpie mayo.

Instructions

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In a medium bowl, combine the soy sauce, sake, mirin, grated ginger, grated garlic, and sesame oil. Add the chicken thigh pieces and toss well to ensure every piece is evenly coated, then let it marinate at room temperature for 15 minutes.

Preheat your air fryer to 400°F (200°C) for about 5 minutes so it is hot when the chicken goes in. While the air fryer heats, place the potato starch in a shallow bowl.

Remove each piece of chicken from the marinade, shaking off any excess liquid, and dredge it thoroughly in the potato starch. Press the starch gently onto the chicken so it forms an even, dusty coating with no wet spots visible.

Lightly grease the air fryer basket with avocado oil spray. Arrange the coated chicken pieces in a single layer in the basket, ensuring they do not touch to allow maximum hot air circulation.

Generously spray the tops of the chicken pieces with the oil spray until no dry, white starch remains visible. Air fry at 400°F (200°C) for 8 minutes, then flip the chicken pieces over, spray any remaining dry spots with oil, and cook for another 5 to 7 minutes until the exterior is deeply golden brown and crispy.

Transfer the hot chicken karaage to a serving plate and let it rest for 2 minutes to lock in the juices. Serve immediately with fresh lemon wedges for squeezing and a side of Japanese mayonnaise for dipping.