Crispy juicy chicken is ALWAYS a good idea—especially when your air fryer does the hard part. Skip the oily mess with this Air Fryer Japanese Fried Chicken, while still getting that shattering crunch you’re craving!

Satisfy your fried chicken craving without the extra guilt or oily cleanup! Don't get me wrong, the crunch on traditional oil-fried Karaage is insaneee - but if you want a more hands off method, this is it!
ANNND you can easily make it a full meal with rice as Chicken Karaage Don! Add a small side salad with fresh veggies and drizzle of creamy Japanese Sesame Dressing or Spicy Garlic Edamame for extra veggies!
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🎥 Video: Watch How to Make the Air Fryer Japanese Fried Chicken
🥘 Ingredient Tips for Japanese Fried Chicken
- Potato Starch: Here’s the secret to SUPER crispy Chicken Karaage—even in the air fryer! Cornstarch is a common substitute, BUT trust me, it doesn’t even come close to the level CRUNCH potato starch creates! Seriously, it’s worth the extra effort to grab some! It’s easy to find at local Asian markets or online.
- Chicken: Boneless skinless chicken thighs are much much juicier than chicken breast for this air fryer karaage recipe. Cut them in 2-inch pieces as equally as possible so they cook evenly.
- Sake: This Japanese rice wine is commonly used in marinades like this to tenderize chicken! It also adds subtle umami and sweetness! You can easily find it at local Japanese or Asian markets, or online.
- Japanese Mayo: This is going to be part of our dipping sauce and is different than American mayo. It’s richer in color, flavor, and has a subtle tanginess that American mayo doesn’t have - there’s no going back after trying it! Kewpie brand is very popular & you can sometimes even find it in the local grocery stores in the Asian section! Otherwise, Japanese or Asian markets or online definitely have it too.
See recipe card for quantities.
🔪 How to Make Air Fryer Chicken Karaage
1. Marinate Chicken
In a large bowl, marinate the chicken by combining 2-inch pieces of chicken thighs, soy sauce, sake, sesame oil, chicken bouillon, sugar, white pepper, garlic, & ginger.
Massage the chicken into the marinate until it’s fully absorbed, then pop it in the fridge to marinate for at least 30 minutes, up to overnight. Keep the chicken cold in the fridge until the dredge is ready & you're ready to fry.
2. Dredge Chicken
In a large bowl of potato starch, add a tablespoon of water at a time to create extra crispy craggily bits! Using your fingers, crumble clumps into small nuggets until you have a texture similar to wet sand with little nuggets throughout. These get SUPER crunchy when fried!
Remove chicken from the fridge, then add all-purpose flour to the marinated chicken & mix until just combined.
Press or scrunch a few pieces of chicken in the potato starch so it really sticks! Make sure to cover all the nooks & crannies, then shake off any excess & let the chicken rest for 5-10 minutes. This helps keep the starches on the chicken instead of falling off while cooking.


3. Air Fry Chicken
Pre-heat the air fryer to 400 degrees F, lightly oil the air fryer rack, then add the chicken into a single. Work in multiple batches if needed to avoid overcrowding, otherwise, your chicken won’t turn out crispy! Air fry for about 12 minutes, flipping halfway through.
You’ll know they’re done when they’re golden brown, crispy, and have an internal temperature of at least 165 degrees F. Serve them with the lemony Japanese mayo dip or with a squeeze of lemon before enjoying! Or for an even more filling meal, serve with rice take make a Chicken Karaage Don.


👩🏽🍳 Key Tips
- Rest Twice for Maximum Crunch and Juiciness: Let the chicken rest for 10-15 minutes after dredging so the starch really sticks. No one wants burnt starch bits in the oil or sad, less-crispy chicken. After the first fry, give it another rest to keep the chicken juicy and tender. Skipping this step could leave you with dry, tough bites—and no one wants that!
- Craggily Bits = EXTRA Crunch: Add a little water at a time to your potato starch mixture to create crumbly nuggets. These craggily bits fry up to be extraaaa crispy!
- Oil Spray Generously: Air frying doesn't use as much oil as stovetop, but it's still important to spray or brush the chicken generously - don't let there be any dry spots! This helps the chicken crisp up & it's still be significantly less oil than oil frying!

💭 Recipe FAQs
Allow the karaage chicken to cool to room temperature, then store in an airtight container in the fridge for up to 3-4 days.
Reheat in a preheated air fryer at 400 degrees F, working in batches if needed to avoid overcrowding. Heat for a few minutes, until warm & crispy.
Yes! After the karaage is finished air frying, let it to cool completely to room temperature, then transfer it a Ziplock or airtight container. Keep it in the fridge for up to 1 month.
Reheat in the air fryer at 400 degrees F for 5-7 minutes, or until they’re hot & crispy again! Remember to cook in batches to avoid overcrowding so they stay crispy!
Any neutral high smoke point oil works best, such as avocado oil, grapeseed oil, vegetable oil, or peanut oil. Avoid low smoke point and / or flavored oil, like olive oil or sesame oil.

🥗 More Easy Japanese Recipes You'll Love!
Enjoy your air fried japanese fried chicken as a full meal as a rice bowl, aka Karaage Donburi, with a side of fresh salad and drizzle of creamy Goma Dressing (toasted sesame seed salad dressing).
You can also enjoy it with other small bites to enjoy on the go or for picnics, like with Chili Garlic Edamame, crispy Yaki Onigiri, and fluffy Japanese Egg Sando!
Let's Get Cooking!
For drool-worthy step-by-step videos, follow along @MikhaEats on Instagram & Tiktok - and don't forget to tag @MikhaEats for a chance to be featured!

Air Fryer Japanese Fried Chicken (Karaage)
Ingredients
INGREDIENTS:
- 1 pound boneless skinless chicken thigh cut in 2-inch pieces
- 1 ½ tablespoon soy sauce
- 1 tablespoon sake
- 1 ½ teaspoon sesame oil
- 1 ¼ teaspoon chicken bouillon
- 1 teaspoon sugar
- ¼ teaspoon white pepper
- 5 garlic cloves minced
- 1 teaspoon ginger grated
DREDGE:
- 1 cup potato starch
- 3 ½ tablespoons water separated
- 2 tablespoons all-purpose flour or cornstarch
KARAAGE DIPPING SAUCE (OPTIONAL):
- 2 tablespoons japanese mayo
- ½ teaspoon garlic powder
- 1 teaspoon fresh lemon juice
Instructions
- In a large bowl, combine the chicken and marinade ingredients - chicken, soy sauce, sake, sesame oil, chicken bouillon, sugar, white pepper, minced garlic, and grated ginger. Massage the marinate into the chicken until it’s fully absorbed. Cover & marinate in the fridge for at least 30 minutes or up to overnight.
- Prep the dredge by pouring potato starch onto a large plate or bowl. Drizzle 1 tablespoon of water at a time to the potato starch, using your fingers to mix and create crumbles in the starch. Do NOT add all the water at once to the potato starch, otherwise, you could create a slurry and it’ll be harder to manage. Repeat the process until you have crumbly nuggets throughout the dredge (photo example in blog post above).
- Remove chicken from the fridge, then mix in all-purpose flour until just combined - don't overmix.
- Add a few pieces of chicken to the dredge at a time, pressing or scrunching the potato starch & its crumbles into the chicken so it really sticks. Repeat for remaining chicken & let chicken rest for 10-15 minutes - this will help the starch better stick to the chicken instead of falling off when cooking!
- Add a few pieces of chicken to the dredge at a time, pressing or scrunching the potato starch & its crumbles into the chicken so it really sticks. Repeat for remaining chicken & let chicken rest for 10-15 minutes - this will help the starch better stick to the chicken instead of falling off when cooking!
- Pre-heat air fryer to 400 degrees F. Lightly oil the airfryer rack, then add the chicken in an even layer, working in batches if needed to avoid overcrowding. There should be a little space between the chicken to allow airflow to crisp up the chicken! Spray with a little oil, then cook for 8-12 minutes, or until golden & cooked through. Flip halfway through & spray a little more oil on any dry spots.
- Optional: In the meantime, stir together japanese mayo, garlic powder, and lemon juice in a small saucer. Cover & set aside in the fridge.
- Remove chicken once golden, crispy, & cooked through (internal temperature at least 165 degrees F). Serve with lemon wedges or karaage sauce. Enjoy!
Notes
- Potato Starch: This creates a crunchy crust for the chicken! You can easily find it at local Asian markets or Amazon. A common alternative is cornstarch, but keep in mind your chicken won't be nearly as crispy, so I HIGHLY recommend grabbing potato starch 🙂
- Sake: Sake adds umami and sweet mellow flavor and helps tenderize the chicken. You can easily find it at local Japanese or Asian markets, or online! Japanese Mayo: This is different from American mayo. It’s richer in color, flavor, and has a subtle tanginess compared to American mayo. Kewpie brand is so popular that you can now sometimes find it in the Asian section of local grocery stores! Otherwise, Japanese or Asian markets or online definitely have it too.
- Key Tips:
- Dredge Chicken Lightly
- Rest Chicken After the Dredge
- Oil Spray Generously
- Season While Hot
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
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