• Prepare the chicken: Marinate bite-sized pieces of boneless chicken (commonly thigh or breast meat) in a flavorful mixture of soy sauce, garlic, ginger, sake, salt, and black pepper. Allow it to marinate for at least 30 minutes to develop the flavors.
• Coat the chicken: After marinating, coat the chicken pieces in a mixture of potato starch or cornstarch. This coating will create a crispy texture when air-fried.
• Preheat the air fryer: Preheat your air fryer to 375 degrees F (190°C) for 3-5 minutes.
• Air fry: Set cook time for 12-15 minutes, flipping them halfway through the cooking time. The exact cooking time may vary depending on your air fryer model and the size of the chicken pieces.
• Check for doneness: The Karaage should be golden brown and crispy on the outside and cooked through on the inside. A meat thermometer can ensure the internal temperature reaches 165 degrees F (74°C).
• Serve: Remove the Chicken Karaage from the air fryer, toss it with the sauce, and serve. They are often served with a dipping sauce, such as a combination of soy sauce and mayonnaise or a squeeze of fresh lemon juice.

Simple Karaage Sauce

• n a small saucepan, combine the soy sauce, sake, mirin, and sugar. Heat over low to medium heat, stirring until the sugar dissolves.
• Add the grated ginger, minced garlic, sesame oil, and rice vinegar to the saucepan. If you like a bit of heat, you can also add a pinch of red pepper flakes at this point.
• Continue to cook the sauce over low heat for another 1-2 minutes, allowing the flavors to meld together. Stir gently to prevent sticking.
• Once the sauce has slightly thickened and is fragrant, remove it from the heat. Let it cool down to room temperature.