📝 About This Recipe
Experience the soul-satisfying crunch of Japanese Karaage without the heavy oil of deep-frying. This air-fried version preserves the traditional marinade of ginger, garlic, and soy sauce, ensuring every bite is bursting with umami and juicy tenderness. It’s a healthier take on a beloved Izakaya classic that delivers a shatteringly crisp potato starch crust and a fragrant, savory aroma.
🥗 Ingredients
The Chicken
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 1.5-inch chunks)
The Umami Marinade
- 2 tablespoons Soy Sauce (Japanese shoyu preferred)
- 1 tablespoon Sake (Japanese rice wine)
- 1 tablespoon Mirin (sweet rice wine)
- 1 tablespoon Fresh Ginger (finely grated)
- 3 cloves Garlic (minced or grated)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Granulated Sugar (to balance the salt)
- 1/4 teaspoon Black Pepper (freshly ground)
The Coating
- 1/2 cup Potato Starch (Katakuriko) (essential for the signature crunch; cornstarch is a substitute)
- 2 tablespoons All-Purpose Flour (helps the starch adhere)
- 1 bottle Neutral Oil Spray (avocado or canola oil for misting)
For Serving
- 1 piece Lemon (cut into wedges)
- 1/4 cup Kewpie Mayonnaise (for dipping)
- 1 pinch Shichimi Togarashi (Japanese 7-spice powder)
👨🍳 Instructions
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1
Pat the chicken thigh chunks dry with paper towels to ensure the marinade isn't diluted.
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2
In a medium bowl, whisk together the soy sauce, sake, mirin, grated ginger, minced garlic, sesame oil, sugar, and black pepper until the sugar is dissolved.
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3
Add the chicken to the marinade and massage the liquid into the meat with your hands for about 1 minute. Cover and refrigerate for at least 30 minutes (up to 2 hours).
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4
Remove the chicken from the fridge and drain any excess liquid. You want the chicken to be moist but not swimming in liquid.
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5
In a shallow dish, whisk together the potato starch and all-purpose flour.
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6
Dredge each piece of chicken in the starch mixture, pressing firmly so it sticks. Shake off any excess starch—it should look like a thin, even dusty coating.
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7
Preheat your air fryer to 400°F (200°C) for at least 5 minutes.
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8
Lightly spray the air fryer basket with oil. Place the chicken pieces in the basket in a single layer, ensuring they do not touch to allow for maximum airflow.
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9
Generously spray the top of the chicken pieces with the oil spray. Ensure there are no visible white 'floury' spots, as these will remain dry if not hydrated by oil.
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10
Air fry at 400°F for 8 minutes.
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11
Open the basket, flip each piece of chicken over, and give it another light mist of oil if any dry starch spots remain.
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12
Cook for an additional 7-10 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
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13
Remove from the air fryer and let the chicken rest on a wire rack for 2 minutes to allow the crust to set.
💡 Chef's Tips
Always use boneless chicken thighs instead of breasts for the juiciest results; the fat content is key for air frying. If you can't find Katakuriko (Japanese potato starch), use regular potato starch or cornstarch, but avoid using only flour which results in a soft crust. Don't overcrowd the basket! Air frying requires space for the hot air to circulate and crisp the edges. Make sure to spray the coated chicken thoroughly with oil; any dry starch left unsprayed will taste chalky and won't brown. For a spicier kick, add a teaspoon of gochugaru or chili flakes directly into the marinade.
🍽️ Serving Suggestions
Serve hot with a side of chilled shredded cabbage tossed in a light sesame dressing. Provide a small dish of Kewpie mayonnaise dusted with Shichimi Togarashi for dipping. Pairs beautifully with a cold Japanese lager or a crisp Highball (whisky and soda). Serve alongside a bowl of steaming hot short-grain white rice and miso soup for a complete Teishoku meal. Always include fresh lemon wedges to squeeze over the chicken right before eating to brighten the savory flavors.