Japanese Air-Fried Chicken Karaange Style

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Written By Judy Doherty, MPS, PCII

 

Japanese Air Fried Chicken

This quick and easy dish can be paired with veggies, salad, and rice for a delicious meal.

  • Air Fryer
  • 3 each chicken thighs (skinless boneless)
  • 2 tbsp potato starch
  • 1 pinch salt
  • 1 pinch pepper
  • 1 second oil (spray)

  1. Combine the potato starch with the seasonings in a medium bowl or on a platter.

  2. Cut the chicken thighs into 3 pieces.

  3. Coat the chicken thigh pieces with the seasoned starch.

  4. Place the chicken thigh pieces into an air fryer. Coat both sides with vegetable oil spray.

  5. Cook for 25-30 minutes at 400 degrees. Turn them a few times during cooking and monitor their progress. They are done when golden brown on the outside and cooked through.

Entree
Japanese
air fryer

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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