Are you craving that perfectly crispy Japanese fried chicken? This air fryer chicken colourji is the answer! I enjoyed the golden perfection by starch-coated marinated chicken thigh fragments and air-fried. Juicy, flavorful and totally crisp!
Nikki’s recipe notes
This new go-to recipe in our home has been a staple food for the past few months. Even my 15-year-old son made it multiple times and declared the effort to take away his efforts “completely worth it.”
Why is it so good?
The chicken is juicy and flavorful (chicken thighs are a must), and the coating is the perfect amount of crunch. Fast!! You can escape in 10 minutes of marinade time, mix with potato starch and move to an air fryer. There’s less confusion than deep frying and there’s no big pan of oil to deal with. It’s very versatile – we use it in a variety of ways (in a rice bowl, stacked on burger bread, choked with cutlet sauce, or simply served with lemon squeeze and Kewpie Mayo drizzle)
fundients
How to make:
***A complete recipe with detailed instructions on the recipe card at the end of this post***
Pro tips
Store the chicken in a single layer in an air fryer basket. That way it will be wonderful and crisp. Depending on the size of your air fryer, you may need to work in two batches.
This will just add to your rice bed and topped with vegetables of your choice and make a great rice bowl dinner!
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🍲A better crispy chicken recipe
? FAQ
I prefer chicken colourges fresh from the air fryer, but I can do it first to reheat.
Cook, then let cool, cover and refrigerate for up to one day. Reheat them in an air fryer at 200c/400F for about 5-6 minutes and until crisp again.
Potato starch gives you a more crisp coating than cornflower. However, potato starch takes a little time to brown. Therefore, if you replace potato starch with cornflower, reduce cooking time by a few minutes.
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Add the chicken to the bowl.
500 g (1 pound) chicken thigh fillet
Add soy sauce, rice wine vinegar, sesame oil, garlic flour, ground ginger and white pepper. Give it a good mix together and marinate for 30-60 minutes (you can get away in 10 minutes if you’re really in a hurry).
1 tablespoon of light soy sauce, 1/2 TBSP Shaoxing Rice Wine, 1 tablespoon sesame oil, 1/2 tsp garlic powder, 1/2 teaspoon ground inger, 1/4 tsp white pepper
Once marinated, sprinkle with salt and mix again.
1/2 tsp salt
Add the potato starch to another large bowl.
100 g (2/3 cup) Potato starch or rice flour
Throw the chicken into the potato starch and place it in an air fryer basket. Repeat with the remaining chicken. Work one at a time. That way, we won’t stick together. Add chicken to your AA single layer air fryer basket (it may need to work in two batches).
Spray with spray oil and cook on 200c/400F for 20-25 minutes until golden and crispy. Spin the chicken twice (or shake the basket) while cooking, and spray it a little more in oil each time.
Spray oil
I prefer chicken colourges fresh from the air fryer, but I can do it first to reheat.
Cook, then let cool, cover and refrigerate for up to one day. Reheat them in an air fryer at 200c/400F for about 5-6 minutes and until crisp again.
Potato Starch v Corn Fool (corn starch)
Potato starch gives you a more crisp coating than cornflower. However, potato starch takes a little time to brown. Therefore, if you take potato starch with cornflower, reduce cooking time by a few minutes.
calorie: 217kcal | carbohydrates: 2g | protein: twenty fiveg | fat: 12g | Saturated fat: 2g | Polyunsaturated fat: 3g | January Saturated Fat: 5g | Trans Fat: 0.02g | cholesterol: 119mg | sodium: 656mg | fiber: 0.1g | sugar: 0.1g
Nutrition information is calculated automatically and should only be used as an approximation.
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(Tagstotranslate) Air Fryer Chicken (T) Air Fryer Coloured (T) Crispy Chicken Piece (T) Japanese Chicken (T) Coloured (T) Potato Starch Coating
