Japanese karaage chicken in the air fryer, crispy and light

Instructions

• 1.Prepare the marinade

  In a bowl, mix the soy sauce, sake, mirin, ginger and garlic.
  Add 1 tablespoon of wheat flour and 1 tablespoon of cornstarch, then mix to get a slightly thick marinade.
  Add the chicken pieces, coat well, cover and let rest 30 to 60 minutes in the refrigerator.
  

• 2.Prepare the crispy coating

  On a plate, pour the remaining 2 tablespoons of cornstarch.
  One by one, roll each chicken piece in the starch, then tap to remove the excess.
  This step creates a thin, crispy crust typical of authentic Japanese karaage.
  

• 3.Prepare the air fryer

  Lightly spray the bottom of the basket with oil spray to prevent the chicken from sticking.
  You can also place a sheet of parchment paper with small holes to facilitate air circulation and prevent the coating from sticking.
  
  💡 **Tip**: For this step, we recommend this product Rechargeable oil sprayer which will make the job easier!

• 4.Karaage cooking

  Arrange the chicken pieces in the basket without touching.
  Generously spray oil over the entire surface: this is essential, as uncoated areas will remain floury after cooking.
  Cook at 190°C for 12 to 14 minutes, flipping halfway through, then spray a little more oil for an even golden color and perfect crispiness.
  

• 5.Serve hot

  Serve the crispy karaage immediately with lemon wedges and Japanese mayonnaise.
  It's also delicious cold in a bento or on a bowl of hot rice.