June’s Air Fry cook mode lightens up karaage, marinated morsels of coated chicken, cooked until crispy on the outside and juicy on the inside. Just like the traditional Japanese version, we use skin-on, boneless dark meat. Follow our simple method using kitchen shears to debone chicken thighs, and save the bones for your next batch of bone broth or stock. Or ask your butcher to debone skin-on chicken thighs for you. Seek out Japanese potato starch called katakuriko at an Asian grocery or online for the best results. Potato starch from Bob’s Red Mill is an acceptable substitute. In a pinch corn starch will also work, but the texture of the coating won’t be as light and airy as potato starch. Feel free to use soy sauce instead of tamari if you aren’t gluten-sensitive.