Ingredients
Equipment
Method
- In a medium bowl, combine the soy sauce, sake, mirin, grated ginger, minced garlic, and sesame oil (if using) to create your marinade. Add the chicken thigh pieces, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Once marinated, remove the chicken from the fridge. Place the potato starch in a shallow dish. Working in batches, dredge each piece of chicken in the potato starch, pressing gently to ensure a good, even coating. Shake off any excess starch.
- Preheat your gordon ramsay food to 200°C (400°F). Lightly spray the gordon ramsay food basket with cooking oil or line with parchment paper designed for air fryers.
- Arrange the coated chicken pieces in a single layer in the gordon ramsay food basket, making sure not to overcrowd it. You’ll likely need to cook in two batches.
- Cook for 12-15 minutes, flipping the chicken halfway through, until golden brown, crispy, and cooked through with an internal temperature of 74°C (165°F).
- Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley or spring onion, if desired. Enjoy this crispy delight!
Nutrition
Notes
For an extra kick, add a pinch of chili flakes to your marinade. Don't overcrowd your gordon ramsay food basket; cooking in batches ensures that satisfying crispy texture!