Japanese Chicken Karaage with Grilled Snap Pea Salad
Golden, juicy, and packed with umami, this gluten-free Chicken Karaage delivers bold flavor in every bite—thanks to a savory marinade and an ultra-crisp coating that shatters with each chew. The spicy mayo dipping sauce brings creamy heat, while a smoky snap pea salad adds a cool, crunchy contrast. It’s a dinner that tastes like comfort and zing all at once.
Servings: Four
INGREDIENTS
2 pounds chicken thighs, cut into 2-inch pieces
4 cloves garlic, grated
1 tablespoon ginger, grated
2 tablespoons tamari
1 tablespoon mirin
1 teaspoon kosher salt
2 cups potato starch
Avocado oil spray
Lemon wedges, optional
Spicy Dipping Sauce
1/3 cup Japanese mayo (or regular mayo)
3 tablespoons sriracha
1 tablespoon lemon juice
1 teaspoon tamari
1/4 teaspoon sesame oil
Grilled Snap Pea Salad
4 cups sugar snap peas, trimmed, sliced lengthwise
1 teaspoon avocado oil
1 teaspoon toasted sesame oil
1 teaspoon tamari
1/2 teaspoon rice vinegar
1 scallion, thinly sliced
1 teaspoon sesame seeds
PREPARATION
Marinate chicken: In a large bowl, combine chicken, garlic, ginger, tamari, mirin, and kosher salt. Toss well and refrigerate for 30 minutes to 2 hours.
Preheat air fryer: Heat the air fryer to 400°F (200°C).
Coat chicken: Add potato starch to a shallow dish. Dredge the chicken until evenly coated, then shake off the excess using a fine mesh strainer. (Do this twice for extra crispy chicken.)
Air fry: Lightly spray the air fryer basket with avocado oil. Arrange the chicken in a single layer and spray the tops with avocado oil. Air fry for 12 to 14 minutes, flipping halfway if needed, until deeply golden and the internal temperature reaches 165°F (74°C). Cook in batches if necessary.
Grill snap peas: Heat a cast iron skillet and add avocado oil then cook the snap peas until slightly charred, but crisp. Cool slightly, then toss with sesame oil, tamari, rice vinegar, scallions, and sesame seeds.
Make dipping sauce: Whisk together mayonnaise, sriracha, lemon juice, tamari, and sesame oil. Season with salt if needed.
Plate: Arrange the crispy karaage with the grilled snap pea salad, spicy dipping sauce, and optional lemon wedges.
Notes:
Cut the chicken into evenly sized 2-inch pieces so they cook at the same rate and stay juicy.
Shake the coated chicken in a fine mesh strainer before air frying to remove excess potato starch. This creates a lighter, crispier coating.
Cook the chicken in batches if needed. Overcrowding the air fryer will steam the chicken instead of crisping it.
The spicy dipping sauce can be made up to 2 days ahead and refrigerated. Stir before serving.
