Ingredients:
- For the Chicken:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tablespoons sake (or dry white wine)
- 1 tablespoon mirin (or honey)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
Instructions:
- Marinate Chicken:
- In a bowl, combine soy sauce, sake (or white wine), mirin (or honey), grated ginger, and minced garlic.
- Add the chicken pieces to the marinade, making sure they are well-coated.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Prepare Coating:
- In a separate bowl, mix flour, cornstarch, salt, and black pepper.
- Coat Chicken:
- Remove the chicken from the marinade and let any excess marinade drip off.
- Toss the chicken pieces in the flour-cornstarch mixture until evenly coated.
- Preheat Air Fryer:
- Preheat your air fryer to 400°F (200°C).
- Cook Chicken:
- Arrange the coated chicken pieces in a single layer in the air fryer basket. Avoid overcrowding; cook in batches if necessary.
- Lightly spray the chicken with cooking spray.
- Cook at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through, until the chicken is golden brown and crispy.
- Serve:
- Serve hot with lemon wedges and a side of dipping sauce like soy sauce or mayonnaise. Garnish with chopped green onions or sesame seeds if desired.
Tips:
- Even Coating: Make sure each piece of chicken is evenly coated for a consistent crispiness.
- Cooking in Batches: Avoid overcrowding the air fryer basket to ensure the chicken cooks evenly and becomes crispy.
- Marination Time: Marinate the chicken for at least 30 minutes to infuse it with flavor. Longer marination will enhance the taste.