Air-fry-style Japanese Karaage Chicken | Air Fryer Hack | Marion's Kitchen × Panasonic

Ingredients

• 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sake (or mirin)
• 1 tbsp finely grated ginger
• 2 garlic cloves, finely grated
• 1/2 cup potato starch (katakuriko) or cornflour
• 1/2 cup plain flour
• cooking oil spray
• lemon wedges, to serve
• finely shredded cabbage and cherry tomatoes, to serve
• Kewpie mayonnaise, to serve
• sichimi togarashi, to serve (optional)

Instructions

1. 1

   Marinate the ChickenIn a large bowl, combine the chicken pieces, soy sauce, sake, grated ginger, and garlic. Toss well to ensure every piece of chicken is coated.

2. 2

   Coat the ChickenPlace the potato starch and flour in a shallow dish and mix to combine. Drain any excess liquid from the marinated chicken. Toss the chicken pieces in the starch and flour mixture, pressing lightly. Shake off any excess.

3. 3

   Air Fry to PerfectionPlace the coated chicken pieces on the wire rack or air fry basket of the Panasonic NN-CT56, ensuring they are spaced apart. Spray the chicken generously with cooking oil spray. Select the Air Fry setting at 220°C and cook for 15 minutes, or until the chicken is deeply golden, crispy and cooked through.

4. 4

   ServeTransfer the crispy karaage to a serving plate alongside a little pile of cabbage and cherry tomatoes. Serve immediately with the kewpie mayo (sprinkle with the shichimi togarashi, if using) for dipping and lemon wedges for squeezing over the hot chicken.