Air-Fried Karaage Chicken with Red Curry

Whether you’re looking to elevate your midweek dinner or serve something different for your next gathering, this crispy air-fried karaage chicken with red curry is sure to be a hit.

Karaage, a Japanese-style fried chicken, is typically deep-fried until golden, but we’re giving it a lighter twist by using an air fryer. The result is a dish that’s just as crispy and satisfying, but with less oil and effort.

Why you’ll love this recipe

• Healthier Take on a Classic: By air-frying instead of deep-frying, you get that signature karaage crispiness with less oil, making this a lighter, but still satisfying dish.
• Quick and Easy: This recipe comes together fast, thanks to the use of store-bought red curry paste. You get all the deep, complex flavours of a traditional curry without spending hours in the kitchen. Just a few simple steps, and dinner is ready in no time!

Tips for the perfect Karaage Chicken with Red Curry

1. Elevate Your Store-Bought Curry Paste: Give your store-bought curry paste an instant flavour boost by sautéing it in oil with garlic, ginger, and fresh lemongrass or lemongrass paste. Nagi from RecipeTinEats swears by this technique, and I couldn’t agree more—it adds a depth of flavour that makes the dish taste homemade!
2. Customise with Your Favourite Veggies: Feel free to get creative with the vegetables in your curry. I used snow peas and capsicum for colour and crunch, but you can easily swap in whatever veggies you have on hand—like broccoli, zucchini, or baby corn.
3. Don’t Overcrowd the Air Fryer: Make sure the chicken pieces are in a single layer in the air fryer. This ensures even cooking and maximum crispiness.

Air-Fried Karaage Chicken with Red Curry

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Ingredients

• Karaage Chicken:

• 500g skinless chicken thigh fillets, cut into cubes

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 2 garlic cloves, minced

• 1 egg

• Cornstarch to coat chicken

• Cooking spray or a light drizzle of oil for the air fryer

• Thai Red Curry Sauce:

• 2 tbsp olive oil

• 5 – 6 tbsp Thai Red Curry Paste (store bought)

• 2 garlic cloves, minced

• 2 tsp fresh ginger, grated

• 1 tbsp lemongrass paste

• 1 cup chicken stock

• 400ml coconut milk

• 2 kaffir lime leaves

• 1 tbsp sugar

• 2 tsp fish sauce

• 1/2 red capsicum, sliced

• Handful of snow peas

• To serve:

• Steamed rice

Directions

• Karaage Chicken:
• Marinate the chicken in the ingredients listed for at least 30 minutes.
• Preheat the air fryer to 180°C. Place the chicken pieces in the air fryer basket in a single layer, avoiding overcrowding. Lightly spray or drizzle with oil. Air fry for 15-20 minutes until the chicken is golden brown and crispy.
• Red Curry Sauce:
• Heat oil in a pan over medium heat. Add Thai red curry paste, garlic, ginger, and lemongrass. Sauté for about 2 minutes, until fragrant.
• Pour in chicken stock and coconut milk, stirring well to combine. Add kaffir lime leaves, sugar, and fish sauce. Stir and let the mixture simmer for about 5 minutes to meld the flavours.
• Add the capsicum and snow peas to the sauce. Continue to simmer for another 3-5 minutes until the vegetables are tender but still crisp.
• Serve the karaage chicken with the red curry sauce over rice.