Diced chicken thighs coated in soy sauce, rice wine vinegar, ginger, garlic, sesame oil and cornflour then cooked in the air fryer. This karaage chicken can be served as nibbles or with rice and green veg as part of a balanced meal.
This Air Fryer Karaage Chicken is my shortcut version of the popular Japanese favourite - crispy on the outside, tender on the inside and packed with flavour. With just a handful of simple pantry staples, you can whip this up in no time at all. Perfect for busy weeknights, lunch bowls or a fun sharing platter. Serve with creamy Kewpie mayo and a squeeze of lemon for the ultimate treat! For other great air fryer recipes, be sure to check out my Air Fryer Chicken Tandoori Flatbreads or my Air Fryer Greek Meatballs.
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Ingredient notes:
- Chicken thighs: Thighs stay juicy in the air fryer and give you that classic karaage texture. Breast can be used too-just keep an eye on the cooking time so it doesn't dry out.
- Cornflour: This is the magic ingredient for that signature light, crispy coating. Don't swap for plain flour-it won't crisp up the same.
- Sesame oil: A tiny amount goes a long way! It gives warmth and depth to the marinade without overpowering the dish.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Slice the chicken thighs into bite-sized pieces. Add the soy sauce, rice wine vinegar, garlic, ginger and sesame oil to a bowl. Mix to combine. Add the chicken and stir to coat. Marinate for 20 minutes.
Sprinkle over the cornflour and stir until the chicken is evenly coated.
Arrange the chicken pieces in the basket of an air fryer, give it a light spray with cooking oil. Cook at 200°C for 15 minutes, until the chicken is golden and cooked through.
Serve with Japanese mayo and lemon wedges.
For another delicious chicken appetiser, why not try our Honey Chicken Nibbles?
Recipe FAQs:
Yes! You can marinate it for up to 12 hours in the fridge. The longer time helps the flavour soak right in, but even 20 minutes works well for a quick weeknight dinner.
Make sure the chicken is in a single layer and not touching. A light spray of oil also helps the edges go beautifully golden.
Definitely. The flavours are mild, especially once served with mayo and lemon. If your kids prefer it plainer, simply reduce the garlic and ginger.
Storage:
Cooked karaage will keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 3-4 minutes to restore the crispiness. These wouldn't be suitable for freezing once cooked.
Top tips:
- Don't overcrowd the air fryer-cook in two batches if needed for best results.
- Level it up by drizzling with sriracha mayo or serving over sushi rice with edamame for an easy karaage bowl.
Related Recipes:
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Air Fryer Karaage Chicken
Diced chicken thigh coated in soy sauce, rice wine vinegar, ginger, garlic, sesame oil and cornflour then cooked in the air fryer.
Ingredients
- 600g boneless chicken thighs
- 2 tbsp soy sauce
- 2 tsp rice wine vinegar
- 2 clove garlic, crushed
- 1 tsp crushed ginger
- 1 tsp sesame oil
- ¼ cup cornflour
To serve
- Japanese kewpie mayo
- Lemon wedges
Instructions
- Slice the chicken thighs into bite-sized pieces.
- Add the soy sauce, rice wine vinegar, garlic, ginger and sesame oil to a bowl. Mix to combine. Add the chicken and stir to coat. Marinate for 20 minutes.
- Sprinkle over the cornflour and stir until the chicken is evenly coated.
- Arrange the chicken pieces in the basket of an air fryer, give it a light spray with cooking oil.
- Cook at 200°C for 15 minutes, until the chicken is golden and cooked through.
- Serve with Japanese mayo and lemon wedges.
Notes
- Swap the chicken thighs for chicken breast if you prefer (cooking time may vary).
- If you don’t have an air fryer, place the chicken on a lined baking tray and cook at 220°C fan bake for 15–20 minutes until golden and cooked through.
- Serve in a rice bowl with sushi rice, edamame beans and salad for a complete meal.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 330Total Fat: 13gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 183mgSodium: 645mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 38g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Marshall says
It didn't dry out like the picture and I was left with this really off-putting gravy through the chicken, tasted pretty nice but didn't finish
VJ cooks says
Sorry to hear that. All air fryers are different. You may have overcrowded yours or needed to cook them for longer.
Fee says
This also happens when you use the silicone baskets or line the basket (great for cleanup)but the air needs to circulate around the food to get it crispy.
VJ cooks says
Yes that's a great point. My liner has holes in it for air circulation but if you're using a flat piece of baking paper the air fryer can't do its job properly.
Sheryll Hanning says
Air Fryer Karaange Chicken.
An absolute hit with the family, moist chicken and divine flavors, great vegetables and delicious dressing. We highly rate this recipe.
VJ cooks says
Amazing! Thanks so much for the feedback, Sheryll.