Crispy karaage chicken with yuzu mayo

Ingredients

• 600 g chicken thighs (boneless, skinless)
• 3 tbsp soy sauce
• 2 tbsp sake or dry sherry
• 1 tsp sesame oil
• 2 cm fresh ginger, grated
• 2 garlic cloves, finely grated
• 1 tsp sugar
• 4 tbsp cornstarch
• 2 tbsp rice flour
• 2 tbsp sunflower oil
• 2 spring onions, thinly sliced
• 1 tsp sesame seeds
• 1 lime, cut into wedges
• For the yuzu mayo:
• 4 tbsp mayonnaise
• 1.5 tbsp yuzu juice (or lemon juice)
• 1 tsp soy sauce
• Pinch of sugar

Instructions

1. 1

   Cut the chicken thighs into bite-sized pieces of about 3–4 cm.In a bowl, mix the soy sauce, sake (or dry sherry), sesame oil, grated ginger, garlic and sugar. Add the chicken, stir well and let marinate in the fridge for at least 30 minutes.Mix the cornstarch and rice flour in a deep plate. Remove the pieces of chicken from the marinade and let drain briefly. Then toss them in the flour mixture so each piece is well coated.Preheat the air fryer to 200 degrees Celsius for 3 minutes.Lightly drizzle or brush the chicken with sunflower oil. Place the pieces in a single layer in the air fryer basket. Cook for 12 minutes at 200°C, turn halfway through, and cook for another 4 minutes until the chicken is golden brown and crispy.Meanwhile make the yuzu mayo: mix the mayonnaise with yuzu juice (or lemon juice), a splash of soy sauce and a pinch of sugar. Stir well and chill.Serve the karaage chicken straight from the air fryer, sprinkled with sliced spring onion and sesame seeds. Put the yuzu mayo and lime wedges on the table.