Recipes

Recipes · Air Fryer

Chicken Karaage

Japan's addictive fried chicken — small, crispy pieces marinated in soy, ginger, and garlic.

Air Fryer · Appetizer · Chicken · Japanese

Prep 20 min
Cook 15 min
Serves 4
Level Easy

Japan’s addictive fried chicken — small, crispy pieces marinated in soy, ginger, and garlic.

Ingredients

  • 1.5 lbs boneless chicken thighs, cut into 1.5-inch pieces
  • Marinade: 3 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin, 1 tbsp grated ginger, 3 cloves garlic minced
  • Coating: 1/2 cup potato starch or cornstarch
  • Vegetable oil for frying
  • Japanese kewpie mayo and lemon for serving

Directions

  1. Marinate chicken pieces in soy sauce, sake, mirin, ginger, and garlic for at least 30 minutes or overnight.
  2. Drain excess marinade. Toss chicken pieces with potato starch to coat evenly.
  3. Heat oil to 340°F. Fry chicken in small batches 4-5 minutes until cooked through.
  4. Remove and let rest 3 minutes. Increase oil to 375°F.
  5. Fry again for 2-3 minutes until extra crispy and deeply golden.
  6. Drain on a rack. Serve immediately with kewpie mayo and lemon.

Notes

The double-fry technique is essential for karaage. First fry cooks through; second fry creates the signature shatter-crisp exterior. Potato starch gives a better crust than cornstarch.

Source: Added Collection