A delicious and crispy air fryer chicken karaage rice bowl topped with a savory miso glaze.
Author:Nicole Grace
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Air Fryer
Cuisine:Japanese
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup soy sauce
2 tablespoons sake (or dry white wine)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1/2 cup cornstarch
1 cup cooked white rice
1/2 cup shredded carrots
1/2 cup sliced cucumber
2 green onions, chopped
2 tablespoons miso paste
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon sesame seeds
Instructions
In a bowl, combine soy sauce, sake, ginger, garlic, and sesame oil. Add chicken pieces and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat the air fryer to 400°F.
Remove chicken from marinade and coat each piece in cornstarch.
Place the chicken in the air fryer basket in a single layer, cooking in batches if necessary.
Air fry for 12-15 minutes, shaking the basket halfway through, until golden brown and cooked through.
While the chicken is cooking, prepare the miso glaze by whisking together miso paste, honey, and rice vinegar in a small bowl until smooth.
Once the chicken is done, drizzle the miso glaze over the crispy chicken and toss to coat.
To assemble the rice bowl, divide cooked rice among bowls, top with glazed chicken, shredded carrots, cucumber slices, and green onions.
Sprinkle with sesame seeds before serving.
Notes
For extra crunch, consider adding some toasted nori strips on top.
You can also swap the chicken for tofu for a vegetarian option, using the same marinade and cooking method.