Name: Karaage with Savory Scallion Sauce (Air Fryer Version)
Cuisine: 和食
Ingredients: 200g chicken thigh (cut for karaage); 1 potato (May Queen recommended); 2 tsp soy sauce; A pinch of salt; 1 knob of grated ginger; 3 tbsp potato starch; Vegetable oil, as needed; [Savory Scallion Sauce] 2–3 green onions, finely chopped; [Savory Scallion Sauce] 1 tbsp ground white sesame seeds; [Savory Scallion Sauce] 2 tbsp soy sauce; [Savory Scallion Sauce] 2 tbsp mirin; [Savory Scallion Sauce] 2 tbsp vinegar; [Savory Scallion Sauce] 1/2 tsp sugar; [Savory Scallion Sauce] 1 knob of grated ginger

About "Karaage with Savory Scallion Sauce (Air Fryer Version)"

This recipe features crispy and juicy Japanese fried chicken (karaage) made in an air fryer to cut down on calories without sacrificing texture. The chicken is seasoned simply with soy sauce and ginger; omitting sake keeps excess moisture away for a perfectly crispy finish. You can cook potatoes at the same time for an effortless side dish. It is topped with a refreshing savory scallion sauce made from mirin, vinegar, soy sauce, green onions, and toasted sesame seeds. This is an easy-to-make recipe perfect for those who want to avoid deep-frying or are watching their calorie intake.

Introduction to Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 →

Video Timestamps

Tips for Making "Karaage with Savory Scallion Sauce (Air Fryer Version)"

Prep
- Omitting sake from the marinade reduces moisture, preventing sogginess and ensuring a crispy finish.
Prep
- Thoroughly shake off excess potato starch after coating to ensure an even, crispy crust.
Prep
- Stretch the skin to wrap around the meat and shape into rounds to get the skin extra crispy.
Prep
- Let the coated chicken sit for about 5 minutes to allow the starch to settle before cooking.
Prep
- Thoroughly wipe off any moisture from the potatoes before tossing them in vegetable oil.
Heat control
- Air fry at 180°C (350°F) for 10 minutes, then flip the chicken and cook for 2–3 more minutes for double-sided crispiness.
Cooking
- Lightly brush vegetable oil onto both sides of the chicken using the back of a spoon to crisp it up with minimal oil.
Seasoning
- For the sauce, microwave the mirin, vinegar, and soy sauce uncovered at 600W for 1 minute before adding the green onions and sesame seeds.

Ingredients for "Karaage with Savory Scallion Sauce (Air Fryer Version)"

14 items

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200gchicken thigh (cut for karaage)
1potato (May Queen recommended)
2tsp soy sauce
Apinch of salt
1knob of grated ginger
3tbsp potato starch
Vegetableoil, as needed
[SavoryScallion Sauce] 2–3 green onions, finely chopped
[SavoryScallion Sauce] 1 tbsp ground white sesame seeds
[SavoryScallion Sauce] 2 tbsp soy sauce
[SavoryScallion Sauce] 2 tbsp mirin
[SavoryScallion Sauce] 2 tbsp vinegar
[SavoryScallion Sauce] 1/2 tsp sugar
[SavoryScallion Sauce] 1 knob of grated ginger

How to Make "Karaage with Savory Scallion Sauce (Air Fryer Version)"

1
Place the chicken thigh (200g, cut for karaage) in a bowl, add the soy sauce (2 tsp) and grated ginger (1 knob), and massage well with your hands. Let it marinate for about 5 minutes (do not add sake).
2
Peel 1 potato, cut it in half lengthwise, and then cut into wedges to make 8 pieces in total.
3
Spread potato starch (3 tbsp) on a tray. Coat the marinated chicken pieces one by one, shaking off any excess starch thoroughly.
4
Stretch the chicken skin to wrap around the meat, shaping each piece into a round ball. Let it sit for about 5 minutes to let the starch settle.
5
Wipe off any moisture from the potatoes and lightly coat them with vegetable oil. For the chicken, use the back of a spoon to lightly brush vegetable oil onto both sides.
6
Arrange the chicken and potatoes in the air fryer's mesh basket and cook on air fry mode at 180°C (350°F) for 10 minutes.
7
While cooking, make the savory scallion sauce. In a microwave-safe bowl, combine mirin (2 tbsp), vinegar (2 tbsp), soy sauce (2 tbsp), sugar (1/2 tsp), and grated ginger (1 knob). Mix well and microwave uncovered at 600W for about 1 minute.
8
Remove the bowl from the microwave, add the finely chopped green onions (2–3) and ground white sesame seeds (1 tbsp), and mix well to complete the sauce.
9
Once the 10-minute timer goes off, transfer the potatoes to a serving plate. Flip the chicken pieces over and air fry for another 2 to 3 minutes to make the other side crispy.
10
Plate the cooked chicken alongside the potatoes, pour the savory scallion sauce over it, and serve.

Detailed Commentary on "Karaage with Savory Scallion Sauce (Air Fryer Version)"

* Content organized by topics from the video.

The Quest for Healthy, Juicy Karaage

Culinary researcher Koh Kentetsu starts off energetically with his sidekick Melos (a toy chicken)! Responding to a request for a healthier karaage after some recent overeating, he introduces this oil-free 'Karaage with Savory Scallion Sauce.' While Koh has shared various karaage recipes before—including classic, salt-seasoned, and Yangnyeom chicken—this time he takes on a simpler, healthier, yet incredibly juicy version. Paired with a special scallion sauce, this dish is refreshing yet deeply satisfying. It's the perfect light and modern recipe for anyone looking to cut calories or avoid deep-frying.

Prep Secrets for a Crispy Finish

We begin by prepping the main ingredient: 200g of chicken thigh cut for karaage. In a bowl, combine the chicken with grated ginger (1 knob) to remove any gamey odor and add aroma, along with soy sauce (2 tsp). Koh reveals a crucial tip here: do not use sake in the marinade. Keeping the moisture to a minimum prevents the chicken from getting soggy, ensuring a beautifully crispy finish. This simple seasoning of just soy sauce and ginger highlights the natural flavor of the chicken. Once the seasonings are added, massage them thoroughly into the meat by hand and let it sit for 5 minutes to absorb the flavors.

Prepping Potatoes: The Sweetness of May Queens

Next, we prep the potatoes for the side dish. For this recipe, we use one peeled May Queen potato. While Koh mentions you can use any variety you like, such as Irish Cobbler (Danshaku) or May Queen, he personally recommends May Queen for its pronounced sweetness. To cut it, slice it in half lengthwise, then cut those halves into wedges to yield 8 pieces in total. By cooking these potatoes alongside the chicken, you save time and effort while creating delicious, French-fry-style potatoes.

Coating and Shaping for Maximum Crunch

Now, it's time to coat the chicken. Spread potato starch (3 tbsp) on a tray and coat each marinated piece thoroughly. The key here is to shake off any excess starch. Next, stretch the chicken skin to wrap around the meat, shaping each piece into a neat round ball. This technique ensures the skin gets incredibly crispy and gives the chicken a nice, plump appearance. Let them sit for 5 minutes to allow the starch to settle. Since we are using a Cuisinart Air Fryer Oven, we only need a tiny amount of oil. Wipe the potatoes dry and toss them with a little vegetable oil. For the chicken, use the back of a spoon to lightly brush oil onto both sides. Arrange them in the mesh basket and air fry at 180°C (350°F) for 10 minutes.

A Quick Microwave Savory Scallion Sauce

While the chicken and potatoes are cooking, we'll prepare the special savory scallion sauce that elevates this dish. In a small microwave-safe bowl, combine mirin (2 tbsp), vinegar (2 tbsp) for a refreshing tang, soy sauce (2 tbsp) as the base, sugar (1/2 tsp) for depth and sweetness, and grated ginger (1 knob) for aroma. Mix well and microwave uncovered at 600W for about 1 minute. Once heated, remove it from the microwave and stir in plenty of finely chopped green onions (2–3) and ground white sesame seeds (1 tbsp) for a nutty aroma. This versatile sauce is incredibly easy to make and goes well with many other dishes too!

The Verdict: Unbelievably Crispy and Light!

After 10 minutes, the chicken is beautifully golden and crispy. Take the basket out and transfer the potatoes to a plate. Flip the chicken pieces over and air fry for an additional 2 to 3 minutes to crisp up the other side. Plate the chicken, pour the special scallion sauce over it, and it's ready! Taking his first bite, Koh is thrilled by the loud, satisfying crunch. It has all the crispiness and juiciness of deep-fried chicken, but feels incredibly light since excess oil has dripped away. The May Queen potatoes are fluffy and packed with concentrated sweetness. With both the main and side dish cooked simultaneously, this effortless meal is a total success.

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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