Air-Fried Chicken Karaage Bites with Yuzu Mayo
Tender chicken bites marinated in soy and ginger, coated in starch and air-fried until crisp. Served with a sharp citrus mayo.
Raw materials
Bites are boneless cubes from the breast. Marinate briefly and coat evenly.
Ingredients
Method
Do not skip the coating. Starch gives the crisp shell without deep frying.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Marinate
Toss the bites with the soy sauce, mirin, ginger, garlic, sesame oil and pepper. Rest for 15 minutes.
- 03Coat
Toss the bites in the starch until lightly and evenly coated. Shake off the excess.
- 04Air fry
Heat the air fryer to 190 °C. Spray the bites with oil and cook in a single layer for 10 to 12 minutes, turning halfway. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Make the mayo
Stir the mayonnaise, yuzu juice and honey together.
- 06Serve
Serve hot with the mayo, lemon wedges and shredded cabbage.
Questions
Can I use a deep fryer?+
Yes. Fry at 175 °C for 3 to 4 minutes, in batches.
Why use starch instead of flour?+
Starch gives a crisper, lighter crust and keeps the chicken juicy.