Air-Fryer Chicken Karaage

Prepared in an air fryer with lightened chicken thigh portions, this crispy Karaage delivers high-protein Japanese taste with balanced calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g skinless boneless chicken thigh, cut into bite-sized pieces · 1008 kcal in the whole recipe
• 3 tbsp low-sodium soy sauce · 27 kcal in the whole recipe
• 2 tbsp fresh ginger, grated · 10 kcal in the whole recipe
• 2 cloves garlic, minced · 12 kcal in the whole recipe
• 1 tbsp vinegar · 3 kcal in the whole recipe
• 1 tsp honey · 15 kcal in the whole recipe
• 1 tsp sesame oil · 44 kcal in the whole recipe
• 3 tbsp cornstarch · 114 kcal in the whole recipe
• 2 tsp canola oil · 72 kcal in the whole recipe
• 300 g green cabbage, finely shredded · 93 kcal in the whole recipe
• 80 g carrot, shredded · 33 kcal in the whole recipe
• 2 tbsp fresh lemon juice · 7 kcal in the whole recipe

Method

1. Cut skinless boneless chicken thighs into bite-sized pieces; mix with low-sodium soy sauce, grated fresh ginger, minced garlic, vinegar, honey, and sesame oil, then marinate for 20 minutes.

   

2. Coat the marinated chicken pieces in cornstarch and gently shake off any excess.

   

3. Arrange chicken pieces in a single layer in the air fryer basket, spray or brush with canola oil, and cook at 200°C (390°F) for 14-16 minutes until golden and crispy.

   

4. Toss thinly sliced green cabbage and grated carrot with fresh lemon juice to make a refreshing salad, then serve alongside the crispy chicken.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.