Directions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Add garlic, ginger, brown sugar, light soy sauce, and sake to the chicken.
- 3Mix the chicken and marinade together and let it marinate for a few minutes.
- 4Coat the marinated chicken pieces in potato starch.
- 5Line the coated chicken on a wire rack and spray with avocado oil.
- 6Air fry at 375°F for 8 minutes, then flip and air fry at 400°F for 10-12 more minutes until golden brown and crispy.
- 7Top with seasoning and serve with a light lemon aioli.
Ingredients
- 24 oz boneless, skinless chicken thighs, cut into 1-inch pieces
- 0.25 cup sake
- 2 tablespoons light sodium soy sauce
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 0.75 cup potato starch, to dredge
- avocado oil spray
- 0.25 cup light mayo
- 0.25 cup non-fat Greek yogurt
- 1 tablespoon Kewpie mayo
- Juice of half a lemon
- Salt & pepper
- Shichimi togarashi
- Lemon, cut into wedges
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon gochugaru (Korean chili flakes)
- 0.5 teaspoon brown sugar
- 0.5 teaspoon salt
- 1 tablespoon sesame seeds
- 1 tablespoon crushed seaweed
Equipment
cutting boardknifemixing bowltongswire rackair fryer
Tips
- Marinate the chicken for a few minutes before coating in potato starch.
- Air fry chicken until golden brown and crispy.
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