Season chicken thighs with ginger and salt, coat them lightly, and cook.
Serves 2 / 400g chickenMeat DishesOriginal
Recipe Publication Policy
The official sources referenced are listed in the "References" section at the bottom of the page.
For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.
Illustrations are AI-generated images. They are not photographs of actual cooking or evidence that the food has been cooked through.
After 10 minutes, pause the cycle, flip the food, and check the color of the coating and the internal temperature. Remove any items that meet the completion criteria; for those that haven’t reached the target but aren’t burnt, resume the cycle for the remaining set time. After 15 minutes, take multiple measurements of the thicker pieces. If they have started to burn during the mid-cooking check, leave them paused and do not resume; if they start to burn while cooking, pause the cycle and do not resume—proceed to the verification procedure.
Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.
In addition to cutting and coating the ingredients, let them rest in the refrigerator for 10 minutes.
Check Before Cooking
Cut the chicken so that 1 piece weighs 25〜30g, ensuring the thickest part is no more than 2cm. This recipe is designed to cook the specified 400g in a single batch.
If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
Use chilled chicken and cook without preheating.
The device is designed to turn off automatically if left on “Pause” for about 10 minutes. If you pause the cycle, check the remaining time and settings, and do not restart the cooking process by adding the full cooking time from the beginning.
Before heating, arrange the specified batch in a single layer with space between each piece, and confirm that everything fits. If they do not fit, do not start heating. Check the official instructions for the same model number to see if there is a method that accommodates the quantity and thickness you have on hand. Do not proceed if you cannot verify the basis for the instructions. Do not divide the batch into smaller batches while keeping the original cooking time, or change the time in proportion to the weight.
Stay nearby while cooking and keep the air intake and exhaust vents clear. If there is smoke, a burning smell, or an abnormal display, stop heating, unplug the appliance, stop using it, and follow the instructions in the manual.
Limit continuous use to less than 180 minutes, and wait until the unit has cooled completely before starting the next cooking session.
Instructions
01
Cut the meat into uniform pieces
Do not wash the chicken thighs. Pat the surface dry with paper towels. Cut the chicken thighs so that 1 piece weighs approximately 25〜30g. Ensure the thickest part is no more than 2cm. Use a ruler to check the thickness. Wash your hands, cutting board, and knife after handling raw meat. Keep utensils that have come into contact with raw meat separate from those used for finishing.
Place the chicken thighs in a bowl. Add 3g of salt, 8g of grated ginger, and 2g of grated garlic. Mix until the seasoning is evenly distributed. Cover the bowl. Let it sit in the refrigerator for 10 minutes. Do not use the lemon until just before serving.
Coat the chicken thighs with 30g of potato starch. Shake off any excess starch. Use a brush to lightly coat the surface of the chicken thighs with 8g of rice bran oil. Do not let oil accumulate in the basket. Attach the inner mesh to the basket in the correct orientation. Using tongs designed for raw meat, arrange the chicken thighs on the inner mesh in a single layer with space between them. Do not start cooking until all the chicken fits. Do not cover the inner mesh with paper or foil. Do not block the steam vent.
Arrange them in a single layer with space between each piece; do not stack them. This is a conceptual diagram showing the arrangement.Discuss these instructions
04
Heat at 185℃ for 15 minutes
Place the basket into the unit without preheating. Set the Air Oven to 185℃ for 15 minutes and start the cycle. After 10 minutes, press START/STOP to pause the cycle. Pull the basket out by the handle. Place the basket on a trivet. Use tongs to flip the chicken thighs. Check the color of the coating. Measure the internal temperature of the thickest part of the chicken thigh using a food-grade thermometer. If the internal temperature reaches 75℃ or higher and is maintained for at least 1 continuous minute, transfer the karaage to a clean plate. If the chicken has started to burn during this check, do not press START/STOP. Leave the oven paused and do not resume; proceed to “What to check if the food is not yet done”. For chicken thighs that have not yet met the conditions but are not burnt, remove the thermometer and return the meat to the unit. Press START/STOP to resume cooking for the remaining set time. If you leave the unit paused for approximately 10 minutes, it will turn off. In that case, check the remaining time and settings, and do not restart a full 15-minute cycle. If you notice the food starting to burn during operation, press the START/STOP button to pause. Do not resume; proceed to “What to check if the food is not yet done”.
After 15 minutes, select several thick chicken thighs. Insert a food-grade internal thermometer from the side into the center. Check the core temperature of the thickest part while keeping an eye on the clock. If the core temperature remains at 75℃ or higher for at least 1 continuous minute, the dish is done. Do not consider the dish done based solely on browning or a single measurement. If the conditions are not met, proceed to “What to check if the food is not yet done”. Remove the thermometer before reheating.
Position the tip at the center of the thickest part. This diagram shows the inside of the food; it does not instruct you to cut it open before measuring.Discuss these instructions
06
Plating
Using clean serving tongs, transfer the fried chicken—which has maintained a core temperature of 75℃ or higher for at least 1 minute—to a plate. Garnish with lemon if desired. Do not serve any pieces that do not meet the requirements. Proceed to “What to check if the food is not yet done”.
If the core temperature does not reach 75℃ or higher for at least 1 continuous minute, check the progress and reassess the finishing criteria. Refer to the official instructions in the Resources section or the product’s cooking label to confirm the proper method for the same ingredients, quantities, thickness, and starting condition. If you cannot confirm this, do not repeat the heating process based on guesswork. Do not eat that chicken. Do not refrigerate the chicken while it is still cooking and finish cooking it at a later date.
Measure several thick pieces and confirm that the center temperature remains at 75℃ or higher for at least 1 minute continuously before serving. Use the color of the batter to check texture, not to determine whether the food is fully cooked.
Next time, shake off excess flour and coat more evenly with oil. Check the center temperature first; do not try to solve the problem simply by extending the cooking time.
The entire batch does not fit in a single layer
Before heating, arrange the specified batch in a single layer with space between each piece, and confirm that everything fits. If they do not fit, do not start heating. Check the official instructions for the same model number to see if there is a method that accommodates the quantity and thickness you have on hand. Do not proceed if you cannot verify the basis for the instructions. Do not divide the batch into smaller batches while keeping the original cooking time, or change the time in proportion to the weight.
The cooking time has ended but the completion criteria have not been met
If the core temperature does not reach 75℃ or higher for at least 1 continuous minute, check the chicken during cooking and reassess the doneness criteria. Check the official instructions in the reference section or the product’s cooking label to confirm the proper method for the same ingredients, quantities, thickness, and starting condition. If you cannot confirm this, do not repeat the heating process based on guesswork, and do not eat that chicken. Do not refrigerate the chicken while it is still cooking and attempt to finish cooking it at a later date.
How the Recipes Were Created and Sources Consulted
Standards verified in official documents
400g / Air Oven / 185℃ / 15〜18 minutes
Independently designed details and unverified points
The specific cuts of chicken, thickness, starting temperature, and batter and seasonings are not listed in the official chart. The ingredient ratios, cutting methods, conditions for starting from refrigerated without preheating, and mid-cooking checks on this page are Crisp.'s original design. Additional heating beyond the times specified in the official chart is not recommended.
The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.
