Sprig Originals's kitchen / Air Fryer Chicken Karaage with Lemon
Air Fryer Chicken Karaage with Lemon
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Japanese fried chicken without the pot of oil. Bite-size thighs soak in a quick soy, mirin, ginger and garlic marinade, get a thick coat of potato starch, then crisp up in the air fryer basket until shatteringly crunchy outside and juicy inside. A squeeze of lemon at the table is all it needs.
Ingredients
Chicken and Marinade
- 1.5 lb boneless skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp finely grated fresh ginger
- 2 cloves garlic, finely grated
Coating and Serving
- 1/2 cup potato starch or cornstarch
- cooking oil spray
- 1 lemon, cut into wedges
Instructions
- Cut the chicken thighs into rough 1 1/2-inch pieces. In a bowl, stir together the soy sauce, mirin, grated ginger and garlic, add the chicken, and toss to coat. Let sit at room temperature for 20 minutes (or cover and refrigerate up to 12 hours).
- Put the potato starch in a shallow bowl. Lift the chicken from the marinade a few pieces at a time, letting the excess drip off, and press each piece firmly into the starch so it is thickly and evenly coated. Set the coated pieces on a plate and let them rest 5 minutes, until the starch looks damp and pasty rather than powdery.
- Preheat the air fryer to 380°F for 3 minutes. Spray the basket well, then arrange half the chicken in a single layer with space between pieces. Spray the tops generously with oil.
- Air fry at 380°F for 10 minutes, then flip the pieces, spray again, and cook 6 to 8 minutes more, until deep golden and an instant-read thermometer reads 175°F. Transfer to a plate and repeat with the second batch.
- Return all the chicken to the basket and cook at 400°F for 2 minutes to re-crisp and heat through. Pile onto a platter and serve hot with lemon wedges for squeezing.
Chef's tips
- Potato starch gives the craggiest, crispest crust, but cornstarch works well and is easier to find.
- Don't skip the 5-minute rest after coating — dry starch blows around the basket and burns, while hydrated starch fries into a proper crust.
- For a dipping sauce, stir a big squeeze of lemon and a pinch of black pepper into 1/3 cup mayonnaise.
- Chicken breast can be used, but drop the final cook to 4 to 5 minutes so it stays juicy.
Nutrition (per serving, estimated)
320calories
34gprotein
23gcarbs
10gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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