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Cut the chicken thighs into 6 or 8 pieces each and add to a medium bowl.
Pour in your marinade ingredients (soy sauce, cooking sake, rice wine vinegar, ginger and mirin). Marinate on the bench for 10 minutes, or cover and pop in the fridge if you’d like to marinate for longer (up to overnight). When you’re ready to cook, remove the chicken from the fridge and allow to come to room temperature for 30 minutes.
Brush and coat the bottom of the air fryer basket with vegetable oil (or cooking spray). Pre-heat your air fryer at 200°C / 400°F for 2-3 minutes.
Next, using chopsticks, pick up the chicken pieces and coat in potato starch and place into your air fryer. You may need to air fry in a batch or two, so only coat as many pieces that will fit in one layer of your air fryer basket. If cooking multiple batches, no need to brush the bottom of the air fryer with more oil.
Liberally brush the tops of the chicken pieces with vegetable oil until you can't see any more starch and close the lid. Air fry for 4 minutes before flipping the pieces over, brushing with oil again and cooking for a further 4 minutes. Take them out when they've reached your desired crispiness - cook for an extra minute or two for an extra brown and crunchy finish.
Serve immediately as a snack or alongside shredded lettuce or cabbage and Kewpie mayonnaise. Or pop it on top of a sushi bowl or ramen.