Air-Fried Karaage: Crispy Chicken Delight

Karaage is a Japanese dish typically made from deep-fried boneless chicken thighs. It is extremely satisfying and popular with children. It can be made in an air fryer by marinating chicken pieces in a mixture of soy sauce, sake, ginger, garlic, and sesame oil, then coating them in potato starch or cornflour/cornstarch and air-frying for 10-25 minutes.

Marinate the chicken

Marinating the chicken is an important step in making karaage, as it infuses the meat with flavour. The marinade ingredients typically include soy sauce, vinegar, ginger, garlic, sesame oil, and rice wine. You can also add brown sugar, sake, or white pepper to enhance the flavour. The chicken should be cut into bite-sized pieces before marinating to ensure the flavours penetrate the meat effectively.

Once the chicken pieces are ready, place them in a large bowl and add the marinade ingredients. Mix everything together, ensuring that all the meat is coated evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavours to develop. However, for the best results, it is recommended to marinate the chicken for longer, ideally overnight or even up to 24 hours. This extended marination time allows the flavours to deeply penetrate the meat, resulting in a more flavourful dish.

After marinating, the chicken is ready for the next step in the karaage preparation—coating with cornflour, cornstarch, or potato starch before air frying.

Coat the chicken in cornflour/cornstarch/potato starch/potato flour

Coating the chicken in cornflour/cornstarch/potato starch/potato flour is a crucial step in achieving the signature crunch of karaage. This Japanese cooking technique involves marinating the chicken, then dredging it in flour and deep-frying it. While the air fryer method skips deep-frying, coating the chicken in starch is essential for a crispy texture.

After marinating the chicken, it's time to coat it with cornflour/cornstarch. This step will give the karaage a delicious crispy texture when air-fried. There is no need for an egg mixture; simply dip the chicken pieces directly into the cornflour, ensuring every part is coated generously. Put the coated chicken pieces to the side and continue with the rest.

If using cornstarch, place the cornstarch in a bowl and roll the chicken pieces in it until they are fully coated. For potato starch/potato flour, place the chicken pieces on a large plate and dredge them in the flour, one piece at a time. Shake off any excess flour before placing the chicken in the air fryer basket.

Leaving the coated chicken pieces to stand for a few minutes before air-frying allows the flour to absorb the marinade and dry slightly, a trick that helps achieve crispier chicken.

Preheat the air fryer

Preheating your air fryer is an important step in making karaage, a Japanese fried chicken dish. Preheating ensures that the chicken cooks evenly and achieves a golden brown exterior. The ideal temperature to preheat your air fryer is 200°C (390°F), and it should be preheated for about five minutes. This step is crucial for achieving the desired colour and texture of the chicken.

When preheating, make sure your air fryer is clean and free of any residue from previous cooking sessions. This will help ensure that your karaage doesn't pick up any unwanted flavours or odours. Additionally, check that the air fryer basket or tray is properly inserted and secured before turning it on.

While the air fryer is preheating, you can coat the chicken pieces with cornflour/cornstarch, potato starch, or potato flour. This coating will give the karaage its signature crispy texture. Make sure each piece is generously coated, with no bald spots, before placing them in the air fryer.

Once the air fryer has preheated to the desired temperature, it's time to place the coated chicken pieces inside. Arrange them in a single layer, avoiding overcrowding, to ensure even cooking and a crispier texture. Depending on the size of your air fryer, you may need to cook the chicken in batches.

Lightly mist or brush the coated chicken pieces with vegetable oil or another neutral oil like avocado, canola, or olive oil. This step will enhance the crispiness of the coating. You can use cooking spray or an oil mister for even distribution.

With the preheating and preparation complete, you're now ready to air fry your karaage! Set the temperature to 200°C (390°F) and cook for 20-25 minutes, flipping the chicken pieces a few times throughout the cooking process. The hot air circulating in the air fryer will create a crispy coating without the need for deep-frying, resulting in a delicious and healthier version of this Japanese favourite.

Place the chicken in the air fryer and spray with oil

Now it's time to place the chicken in the air fryer and spray with oil. Lightly mist the chicken pieces with vegetable oil or, if you don't have cooking spray, brush the chicken pieces with oil. Make sure the chicken pieces are in a single layer in the air fryer basket to ensure even cooking and a crispier texture. You will need to cook the chicken in batches depending on the size of your air fryer.

Spray the chicken liberally with oil and cook at 350F/180C for 10 minutes. After 10 minutes, flip the chicken pieces and spray the other side with oil. Then air fry again at 400F/200C for another 8-10 minutes until golden and crisp. You may need a few extra minutes depending on your air fryer and the size of your chicken pieces.

Serve with lemon wedges and mayonnaise

Lemon wedges and mayonnaise are the perfect accompaniments to your karaage. The lemon cuts through the richness of the chicken and the mayonnaise adds a creamy texture.

Karaage is a Japanese dish, so it is best to serve it with Japanese Kewpie mayonnaise. This is different from regular mayonnaise as it is made with only egg yolks and rice vinegar. It is richer, thicker, and has a sweet, tangy flavour. If you can't find Kewpie, regular mayonnaise will work just fine.

A simple way to serve your karaage is with lemon wedges and mayonnaise on the side. You can also add a squeeze of lemon to the mayonnaise to make a quick dipping sauce. If you want to get a little more creative, you can make a spicy garlic mayo sauce by mixing mayonnaise with sriracha, garlic, lemon juice, salt, and pepper.

Lemon and mayonnaise are a great way to enhance the flavour of your karaage and make it even more delicious!

Frequently asked questions