Step 1

Cut boneless chicken thigh into 2" pieces.

Step 2

Marinate with garlic, ginger, light soy sauce, sake, sesame oil, white pepper, and salt. Cover and place in the fridge for 30 minutes to 1 hour.

Step 3

Take 1 cup of potato starch (katakuriko) and dredge chicken. Make sure to coat the chicken well ensuring there are no bald spots. Shake off any excess potato starch.

Step 4

Using a neutral oil spray, spray the tray of your air fryer basket with a layer of oil. Carefully place the chicken down on a single layer of the basket and spray the chicken with the neutral oil spray.

Step 5

Air Fry the chicken at 350F for 10 minutes. Give the chicken a flip, then spray the other side with more neutral oil spray. Air fry again at 400F for another 8-10 minutes until golden and crisp.

Step 6

OPTIONAL: Mix together Japanese mayo, sriracha, garlic, lemon juice, salt, and pepper for an amazing spicy mayo dipping sauce.

Step 7

OPTIONAL: Squeeze fresh lemon juice over chicken before serving.