Air-fry-style Japanese Karaage Chicken

2 tbsp soy sauce

1 tbsp sake (or mirin)

1 tbsp finely grated ginger

2 garlic cloves, finely grated

½ cup potato starch (katakuriko) or cornflour

½ cup plain flour

cooking oil spray

lemon wedges, to serve

finely shredded cabbage and cherry tomatoes, to serve

Kewpie mayonnaise, to serve

sichimi togarashi, to serve (optional)

• Marinate the Chicken In a large bowl, combine the chicken pieces, soy sauce, sake, grated ginger, and garlic. Toss well to ensure every piece of chicken is coated.
• Coat the Chicken Place the potato starch and flour in a shallow dish and mix to combine. Drain any excess liquid from the marinated chicken. Toss the chicken pieces in the starch and flour mixture, pressing lightly. Shake off any excess.
• Air Fry to Perfection Place the coated chicken pieces on the wire rack or air fry basket of the Panasonic NN-CT56, ensuring they are spaced apart. Spray the chicken generously with cooking oil spray. Select the Air Fry setting at 220°C and cook for 15 minutes, or until the chicken is deeply golden, crispy and cooked through.
• Serve Transfer the crispy karaage to a serving plate alongside a little pile of cabbage and cherry tomatoes. Serve immediately with the kewpie mayo (sprinkle with the shichimi togarashi, if using) for dipping and lemon wedges for squeezing over the hot chicken.
• Notes: – Shichimi togarashi is a Japanese seven-spice blend: a mix of chilli, sesame, orange peel, ginger and nori that adds a fragrant, lightly smoky heat. You’ll find it in the Asian aisle at most supermarkets. – Karaage is best eaten fresh and hot for maximum crunch. Leftovers can be stored in the fridge for up to 2 days and reheated using the Air Fry setting for 3-4 minutes to restore crispness. – This recipe was made using the Panasonic NN-CT56 Convection Microwave Oven.