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Home Krokante karaage kip met yuzu mayo

Asian Street food Chicken Air fryer Crispy Quick Japanese

Karaage chicken is a staple favorite at Japanese street markets: small pieces of marinated chicken, coated in an airy crust and fried until crisp. With a good air fryer you can have this dish on the table in no time, without your house smelling of frying oil. The marinade does the heavy lifting: soy sauce, ginger and garlic give the chicken its deep umami flavor. Serve with homemade yuzu mayo and you have street food at its best, right at home.

x_ckl_recipe_markerCrispy karaage chicken with yuzu mayo Karaage is the quintessential Japanese street-food classic: juicy pieces of chicken with a crunchy crust. Made in the air fryer you get the same result as deep-frying, but lighter and without the mess. How to make crispy karaage chicken with yuzu mayo? Main course Japanese 4 servings 15 min 61 min

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.

Asian Street food Chicken Air fryer Crispy Quick Japanese 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 Air fryer Mixing bowl Grater Deep plate Kitchen brush or spoon Cutting board Sharp knife Air Fryer & Deep Fryer air-fryer-deep-fryer Airfryer Accessories air-fryer-accessories Bowls & Bowls bowls BerlingerHaus Airfryer XXXL Matte Anthracite - with Viewing Window - 8 Liters - 1650W BerlingerHaus Airfryer BerlingerHaus Airfryer XL Matt Anthracite - with Viewing Window - 5 Liters - 1400W BerlingerHaus Airfryer Crispy air fryer shrimp with garlic-lime dip foodies-krokante-airfryer-garnalen-met-knoflook-limoendip Crispy air fryer gyoza with soy dip foodies-krokante-airfryer-gyoza-met-sojadip Crispy airfryer spring rolls with sweet-and-sour dipping sauce foodies-krokante-airfryer-loempia-s-met-zoetzure-dipsaus Groningen egg ball from the air fryer foodies-groningse-eierbal-uit-de-airfryer

Recipe

Crispy karaage chicken with yuzu mayo

Karaage is the quintessential Japanese street-food classic: juicy pieces of chicken with a crunchy crust. Made in the air fryer you get the same result as deep-frying, but lighter and without the mess.

Course	Main course
Kitchen	Japanese
Servings	4 servings

Preparation time

Preparation time	15 min
Total	61 min

Equipment

Air fryer
Mixing bowl
Grater
Deep plate
Kitchen brush or spoon
Cutting board
Sharp knife

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

How to make crispy karaage chicken with yuzu mayo?

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.

Cooking mode Prevents your screen from going to sleep

A large air fryer is truly your best friend for this recipe. The more space in the basket, the crispier the result. Make sure the pieces of chicken don’t overlap and you’ll get a golden result every time. Want to make a full street-food night of it? Then make a double portion. It’ll be gone before you know it.

No yuzu juice at home? No problem. A mix of lemon juice and a few drops of mandarin juice gives you almost the same floral, tangy effect. You can also loosen the mayo with a little sriracha if you like heat. Street food is all about improvising and enjoying, so feel free to play with the flavors.

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