Air Fryer Crispy Ginger-Soy Chicken Karaage

By Sprig Originals ✓ · cooked up in Sprig

Juicy bites of chicken thigh soaked in a quick soy, mirin, ginger and garlic marinade, tossed in cornstarch and crisped in the air fryer until shatteringly golden — all the crunch of Japanese fried chicken with none of the pot of oil. Squeeze over lemon and eat straight from the basket.

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1.5-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 neutral oil
• 1 lemon, cut into wedges

Instructions

1. In a bowl, stir together the soy sauce, mirin, 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 380°F for 3 minutes. Meanwhile, put the cornstarch 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 cornstarch so it is thickly and evenly coated. Set the coated pieces on a plate.
3. Brush or spray the air fryer basket with a little of the oil. Arrange the chicken in a single layer with space between the pieces, working in two batches if your basket is small. Drizzle or spray the tops of the chicken with the remaining oil so no dry, powdery patches remain.
4. Air fry at 380°F for 10 minutes, then turn each piece with tongs and cook 6 to 8 minutes more, until deep golden, crisp all over, and the chicken reaches 175°F at the center.
5. Tip the karaage into a bowl and serve straight away with lemon wedges for squeezing over.

Chef's tips

Nutrition (per serving, estimated)

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