Air Fryer Japanese Karaage

• 1.5 lbboneless skin-on chicken thighs — cut into 2-inch pieces
• 2 tbsptamari — gluten-free soy sauce
• 1 tbspsake — or dry sherry
• 1 tbspfresh ginger — grated
• 3 clovesgarlic — grated
• 1 tsptoasted sesame oil
• 1egg — beaten
• 2/3 cuppotato starch — katakuriko; or cornstarch
• 1 tbspneutral oil — for spraying
• 1lemon — in wedges, to serve

Method

1. 01

   Whisk the tamari, sake, ginger, garlic, and sesame oil in a bowl. Add the chicken, toss to coat, and marinate 20 minutes at room temperature (or up to overnight, chilled).

2. 02

   Stir the beaten egg into the marinated chicken, then dredge each piece in potato starch until thoroughly, dryly coated. Press the starch on; let the pieces sit 2 minutes so it hydrates and clings.

3. 03

   Spray the basket and the chicken with oil. Air fry at 380°F for 18 minutes, flipping and re-spraying halfway, until deep golden and the thickest piece reads 175°F.

4. 04

   Rest 2 minutes, then pile onto a plate with lemon wedges. The squeeze of lemon at the table is non-negotiable — it cuts the richness.