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Oven or Air Fryer Japanese Chicken Karaage

Most people assume you need to deep-fry to get authentic Japanese chicken karaage—but that’s not the only way.
This version delivers the juicy, umami-rich interior and crispy exterior of traditional karaage using just your oven or air fryer.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 345
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 g boneless chicken thighs
  • 2.5 tbsp soy sauce (Japanese-style)
  • 2 tbsp sake (or dry sherry/mirin)
  • 2 cloves garlic
  • 1 tbsp ginger
  • 1 tsp sesame oil (optional)
  • 1 tsp sugar
  • ¾ cup potato starch
  • 1-2 tbsp neutral oil (for brushing or spraying)
  • lemon wedges
  • Japanese mayo (optional)

Equipment

  • Mixing bowl (for marinating)
  • Oven or air fryer
  • Baking tray and wire rack (or parchment paper if no rack)
  • Tongs
  • Brush or spray bottle (for oil application)

Method
 

  1. Prep the Chicken
    Trim excess fat from chicken thighs.
    Cut into 1.5-inch bite-sized pieces.
    Leave skin on for extra crisp if desired.
  2. Marinate
    In a bowl, mix soy sauce, sake, garlic, ginger, sesame oil, and sugar.
    Toss chicken to coat, cover, and refrigerate for 30–90 minutes.
    Raw chicken thighs in a glass bowl are topped with soy sauce, egg, spices, and seasonings, ready to be mixed for marinating
  3. Preheat
    Oven: 220°C (428°F) convection or 200°C (392°F) standard.
    Air fryer: No preheating necessary.
    An open oven is preheating with empty racks, ready for baking chicken karaage
  4. Drain and Coat
    Remove chicken from marinade and pat dry once with paper towel.
    Dredge in potato starch, pressing to coat all sides evenly.
    Let sit 5 minutes before cooking.
  5. Cook: Oven Method
    Place chicken on a wire rack over a tray or parchment paper.
    Lightly brush/spray oil over each piece.
    Bake 25–28 minutes (convection: 20–22 min), flipping halfway.
    Broil last 2–3 minutes for extra crispiness.
    Battered chicken pieces rest on a wire rack over a baking sheet
  6. Cook: Air Fryer Method
    Arrange in a single layer in air fryer basket.
    Spray lightly with oil.
    Cook at 200°C (392°F) for 14–16 minutes, flipping once.
    Ensure internal temp reaches 74°C (165°F).
    A hand places coated chicken pieces into an air fryer basket

Video

Notes

Cooking Tips

  • Thighs over breasts: Stay juicy even if slightly overcooked.
  • Marinade = flavor: Garlic and ginger are essential.
  • Potato starch only: It’s what gives karaage its authentic crunch.
  • Don’t skip the oil: Even a little oil gives better color and texture.
  • Let rest after cooking: Helps retain crispiness.