Air Fryer Chicken Karaage

By Kitchen Sanctuary
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Ingredients

500 g (1lb) chicken thigh fillets (chopped into bite-size chunks)
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
1/2 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)
lemon wedges
kewpie mayonnaise
sriracha
boiled rice
Japanese-style marinated cucumber
pickled vegetables such as red onion or radish

  • Prep Time5mins
  • Cook Time25mins
  • Servings4
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Instructions

Add the chicken to a bowl.

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).

Once marinated, sprinkle with salt and mix again.

Add your potato starch to a separate large bowl.

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.

accompaniment,Dinner
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