Juicy and Crispy Air Fryer Karaage (Japanese Fried Chicken)
By double air frying and adding mayo, these air fryer karaage turn out so juicy and crispy that you won’t even miss the deep-fried version!
Ingredients
For the Chicken
- 4 to 6 boneless, skin-on chicken thighs 650-700g, 23-25 ounces
- 2 tablespoons sake
- 2.5 teaspoons mayonnaise
- 1.5 teaspoons soy sauce
- 2 teaspoons ginger paste
- 1 teaspoon garlic paste
- ½ teaspoon kosher salt
For the Coating
- ¼ cup all-purpose flour
- ¼ cup cornstarch
Instructions
- Marinate the Chicken: Cut 4 to 6 boneless, skin-on chicken thighs into 5 cm (2-inch) pieces, ensuring the skin is evenly distributed on each piece. Place the chicken, 2 tablespoons sake, 2.5 teaspoons mayonnaise, 1.5 teaspoons soy sauce, 2 teaspoons ginger paste, 1 teaspoon garlic paste, and ½ teaspoon kosher salt in a plastic bag. Knead the mixture well over the bag, then let it marinate in the fridge for 1 hour.
- Preheat the Air Fryer: Set the air fryer to 320°F (160°C).
- Coat the Chicken: Add ¼ cup all-purpose flour and ¼ cup cornstarch to the plastic bag with the chicken. Knead it in well to ensure there is no dry flour left.
- First Bake: Arrange the chicken in the air fryer basket in a single layer without overlapping. Bake for 10 to 12 minutes, flipping halfway through. You may need to cook the chicken in batches to prevent overcrowding.
- Second Bake: Flip the chicken again so the skin side is facing up. Increase the temperature to 390°F (200°C) and bake for another 3 to 5 minutes until the skin is crispy.
Notes
- Marinate Properly: Marinate the chicken for at least one hour to season it from the inside and tenderize it.
- Use the Right Cut: Skin-on chicken thighs make the juiciest and crispiest air fryer karaage.
- Make Extra: You’ll want leftovers for karaage don!
- Store karaage in the fridge for up to 3 days or freeze for up to 2 weeks. Reheat in an air fryer at 300°F for 5-10 minutes until crispy.
- Keep marinated chicken in the fridge for 1-2 days or freeze for up to 1 month. Defrost in the fridge before cooking, but note that longer marination makes it saltier.