Golden, juicy and shatteringly crisp — this classic Japanese karaage is made with almost no oil in the BRUNO Compact Glass Air Fryer. A quick soy-and-honey marinade and a light potato-starch coating give you the deep-fried texture everyone loves, without the deep-frying.
Ingredients
- 130g boneless chicken thigh, cut into bite-sized pieces
- 1 spring onion (green part only)
- Potato starch (katakuriko), for coating
- 1 tbsp soy sauce
- 1 heaped tsp honey
- Salt and pepper, a pinch of each
- A pinch of umami seasoning (MSG), optional
- A little vegetable oil, to drizzle
Method
- Season the chicken with salt, pepper and umami seasoning, put it in a food bag and massage it in.
- Add the soy sauce and honey and massage again, then tear in the green spring onion. Seal the bag and chill for 30 minutes to 1 hour.
- Preheat the air fryer at 190°C for 5 minutes. Just before cooking, discard the spring onion and coat each piece of chicken evenly in potato starch.
- Arrange the chicken in the glass basket, drizzle over a little oil and set into the unit. Select the “Karaage” menu (190°C / 15 min) and press start.
- When cooked, lift out the basket, drain the karaage briefly on kitchen paper and serve.
Tip. For extra-crisp results, don’t crowd the basket — leave a little space between the pieces so the hot air can circulate.
