Air Fryer Japanese Fried Chicken (Karaage)

Plate of air fryer karaage on parchment paper with japanese mayo.

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Air Fryer Japanese Fried Chicken (Karaage)

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: Japanese

Servings: servings

Calories: 324kcal

Author: Mikha S.

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
1/4 teaspoon white pepper
5 garlic cloves minced
1 teaspoon ginger grated

DREDGE:

1 cup potato starch
3 1/2 tablespoons water separated
2 tablespoons all-purpose flour or cornstarch

KARAAGE DIPPING SAUCE (OPTIONAL):

2 tablespoons japanese mayo
1/2 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