Air Fryer Japanese Fried Chicken (Karaage)

By Sprig Originals ✓ · cooked up in Sprig

Juicy soy-ginger marinated chicken thighs tossed in cornstarch and crisped in the air fryer basket — all the crunch of Japanese karaage with a few tablespoons of oil instead of a pot of it. Marinate while the kids wash up, cook in under 15 minutes, and squeeze lemon over the top.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, grated

• 1/2 cup cornstarch
• 2 tbsp vegetable oil
• 1 lemon, cut into wedges

Instructions

1. In a large bowl, stir together the soy sauce, mirin, grated ginger and garlic. Add the chicken pieces, toss to coat, and let sit at room temperature for 15 minutes (or up to 4 hours in the fridge).
2. Preheat the air fryer to 400°F for 3 minutes. Meanwhile, put the cornstarch in a wide bowl. Lift the chicken out of the marinade a few pieces at a time, letting the excess drip off, and press each piece firmly into the cornstarch so it is fully coated in a dry, slightly shaggy layer. Set the coated pieces on a plate and discard the marinade.
3. Drizzle the oil over the coated chicken and turn the pieces gently so every surface looks damp rather than powdery — this is what turns the cornstarch golden instead of chalky.
4. Arrange the chicken in the air fryer basket in a single layer with space between pieces, working in two batches if needed. Cook at 400°F for 8 minutes, then shake or turn the pieces and cook 5 to 7 minutes more, until deep golden, crackly, and 175°F at the center.
5. Tip onto a plate, let rest 2 minutes so the crust sets, and serve hot with lemon wedges for squeezing over.

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Nutrition (per serving, estimated)

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