Air Fryer Chicken Karaage Japanese Fried Chicken Recipes

AIR FRYER CHICKEN KARAAGE (JAPANESE FRIED CHICKEN) / 鶏の唐揚げ - ノンフライヤーレシピ

Steps:

• Cut the chicken into bite-sized pieces and season with salt & pepper.
• Put the chicken into a bowl or bag along with the marinade ingredients (soy sauce, sake, sugar, ginger, garlic, and sesame oil) and mix well.
• Marinate the chicken in the refrigerator for at least 30 minutes but 1-2 hours is best.
• In a separate bowl, combine potato starch and plain flour.
• Coat the marinated chicken in the flour mixture. Coat well and evenly but lightly (see the tip section above).
• Place the chicken in the air fryer on top of the wire rack and apply a coat of oil spray. Make sure that there's NO dry potato starch/flour spots left.
• Set the air fryer to 395 degrees F for 10-12 minutes. Flip the chicken halfway through (5-6 minute mark).
• Enjoy immediately! You can eat this plain with rice, with a squeeze of lemon, or with some Japanese mayo.

AIRFRY KARAAGE "JAPANESE FRIEND CHICKEN"

Steps:

• In a bowl mix all marinade ingredients, soy sauce, sake, grated ginger, grated garlic.
• Put the chicken into the ziploc bag and pour the marinade ingredients.
• Marinade the chicken at least for 1 hour in the refrigerator. Overnight is highly preferred.
• In a shallow bowl, put the potato starch and coat the chicken lightly.
• Brush the chicken with vegetable oil until there is no potato starch spots left.
• Assemble the chicken in the airfryer basket. Preheat the Airfryer 190 C 3 minutes then
• Airfry for 190 C 12 minutes. Flip the chicken half way through.

CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Combine soy sauce, sake, and ginger in a large bowl. Add chicken; turn to coat. Cover with plastic wrap and let marinate in the refrigerator, about 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place cornstarch in a large resealable plastic bag. Add chicken; seal bag and toss until chicken is coated with cornstarch.
• Fry chicken in batches until juices run clear and it is golden brown, 2 to 3 minutes. Drain on paper towels or on a wire rack.

AIR FRYER KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Cut chicken thighs roughly into cubes about 1.5 inches long
• In a bowl, mix soy sauce, sake, ginger, garlic, and sesame oil to form the marinade.
• Pour marinade over chicken, mixing well, and put in fridge to marinate at least 30 minutes, but preferably overnight.
• When ready to fry, preheat your air fryer to 390 degrees.
• Meanwhile, whisk flour, potato starch, and salt.
• Remove chicken from marinade and dredge in the dry ingredients.
• Place chicken evenly spaced in the preheated air fryer. Spray liberally with canola oil spray.
• Place in air fryer at 390 degrees F for 10-12 minutes, shaking and spraying again with oil about halfway through.

AIR FRYER CHICKEN KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Cut the chicken up into bite size pieces
• Put the chicken into a ziploc bag along with the marinade ingredients: soy sauce, mirin, ginger, garlic, and salt and pepper.
• Marinade the chicken in the refrigerator for at least an hour. Overnight is preferred.
• Remove the excess marinade from the bag.
• In a separate bowl or ziploc toss the chicken in the potato starch to give it a nice even coating.
• Place the chicken in the air fryer on top of the wire rack and apply a light coating of light olive oil spray so that there aren't any dry potato starch spots left.
• Set the air fryer to 390F for ten minutes. Flip the chicken half way through.

AIR FRYER JAPANESE FRIED CHICKEN (KARAAGE)

Steps:

• Cut boneless chicken thigh into 2" pieces.
• Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes to 1 hour.
• Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to coat the chicken well ensuring there are no bald spots. Shake off any excess potato starch.
• Using a neutral oil spray, spray the tray of your air fryer basket with a layer of oil. Carefully place the chicken down on a single layer of the basket.
• Air Fry the chicken at 350F for 10 minutes. Give the chicken a flip, then spray the other side with more neutral oil spray. Air fry again at 400F for another 8-10 minutes until golden and crisp.
• OPTIONAL: Mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper for an amazing spicy mayo dipping sauce.
• OPTIONAL: Squeeze fresh lemon juice over chicken before serving.

JAPANESE FRIED CHICKEN (CHICKEN KARAAGE)

Steps:

• Rinse the chicken, cut off any excess fat and pat dry with paper towels. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Using a sharp knife, score the chicken, especially in fibrous parts of the meat. Use the point of the knife to poke small holes in the chicken, then cut the chicken in bite-size (1 1/2-inch) pieces.
• In a mixing bowl combine the chicken, sake, garlic, ginger, sesame oil, soy sauce and the remaining 1/2 teaspoon salt. Mix well, rubbing the marinade into the chicken. Marinate for 2 hours in the refrigerator.
• Add the egg slowly to the chicken while mixing with your hands. Add the cornstarch and lightly toss to coat the chicken. In a medium saucepan heat the vegetable oil over medium heat until a deep-frying thermometer reads 335 degrees F. Fry the chicken, a few pieces at a time, until golden brown, about 10 minutes (the internal temperature of the meat should be 165 degrees F). Shake off any excess grease. Cool and reserve the oil for another use. Plate the chicken and garnish with lemon wedges to serve.

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
• Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
• Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
• Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
• Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.