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Air Fryer Chicken Karaage Recipe

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4.7 from 59 reviews

Air Fryer Chicken Karaage is a crispy and flavorful Japanese-style fried chicken made with bite-sized marinated chicken thigh pieces coated in potato starch and air fried to golden perfection. This recipe offers a healthier twist on a classic fried favorite, delivering juicy, tender chicken with a crunchy exterior without deep frying. Perfect served with lemon wedges, kewpie mayonnaise, sriracha, and traditional Japanese sides like marinated cucumber and pickled vegetables.

Ingredients

Chicken and Marinade

  • 500 g (1 lb) 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

Coating and Cooking

  • 100 g (2/3 cup) potato starch or rice flour (can substitute with cornflour/cornstarch)
  • Spray oil, approximately 30 sprays

Serving Suggestions

  • Lemon wedges
  • Kewpie mayonnaise
  • Sriracha
  • Boiled rice
  • Japanese-style marinated cucumber
  • Pickled vegetables such as red onion or radish

Instructions

  1. Prepare the Chicken: Place the 500 g of chicken thigh fillets, chopped into bite-size chunks, into a large mixing bowl.
  2. Make the Marinade: Add 1 tbsp light soy sauce, ½ tbsp shaoxing rice wine, 1 tbsp sesame oil, ½ tsp garlic powder, ½ tsp ground ginger, and ¼ tsp white pepper to the chicken. Mix thoroughly to coat all pieces evenly. Marinate for 30-60 minutes (or at least 10 minutes if short on time) to infuse the flavors.
  3. Add Salt: After marinating, sprinkle ½ tsp salt over the chicken and mix again to distribute the salt evenly.
  4. Prepare the Coating: Place 100 g (2/3 cup) of potato starch or rice flour in a separate large bowl for coating.
  5. Coat the Chicken: Toss each piece of marinated chicken individually in the potato starch until well coated. Place the coated chicken pieces in a single layer inside the air fryer basket, making sure pieces don’t stick together. You may need to cook in two batches to avoid overcrowding.
  6. Air Fry the Chicken: Lightly spray the coated chicken pieces with spray oil (about 10 sprays per batch). Air fry at 200°C (400°F) for 20-25 minutes until golden brown and crispy. Turn or shake the basket twice during cooking, spraying a little more oil each time to promote even crisping.
  7. Serve: Remove the chicken karaage from the air fryer and serve immediately with lemon wedges, kewpie mayonnaise, sriracha, boiled rice, Japanese-style marinated cucumber, and pickled vegetables as desired.

Notes

  • Marinating for at least 30 minutes enhances flavor, but a quick 10-minute marinade works in a pinch.
  • Ensure chicken pieces are coated individually and arranged in a single layer to prevent sticking and ensure even cooking.
  • Spraying oil between turning helps achieve the classic crispy texture of karaage without deep frying.
  • Use potato starch for a lighter, crispier coating; cornflour is a good substitute if unavailable.
  • Cooking in batches may be necessary depending on air fryer size.

Find it online: https://oliviabakes.com/air-fryer-chicken-karaage-recipe/