Delicious karaage (Japanese fried chicken) made from tender chicken thighs marinated in shio koji and cooked in an air fryer. They are juicy and ultra-crispy!
(Serves 2)
1 lb. boneless chicken thighs
1.6 oz. Shio Koji
(approximately 10% of the meat's weight)
1 tsp. minced garlic
1 tsp. minced ginger
a pinch of black pepper
4–5 tbsp. potato starch
cooking oil spray or a small amount of oil for brushing
Prep & Marinate: Cut chicken into bite-size pieces and pat dry with paper towels. In a bowl, mix the chicken with shio koji, garlic, ginger, and pepper. Cover and let marinate in the fridge for at least 30 minutes (1 hour preferred). Shio koji helps tenderize the meat and adds deep flavor.
Coat with Starch: Take the marinated chicken and coat each piece thoroughly with potato starch. Press gently to help the starch stick better — it helps create a crispier texture. Lightly oil or line your air fryer basket with parchment paper.
Air Frying: Preheat air fryer to 356°F. Place chicken pieces in a single layer (don’t overcrowd). Air fry at 356°F for 7 minutes → flip the pieces → fry for another 7 minutes. Optionally, spray or brush with oil halfway through for extra crispiness.
