This Addictive Air Fryer Fluffy Chicken Tsukune is My New Obsession!
Hi everyone! Today, I’m sharing a recipe for one of my favorite Japanese Izakaya classics: Chicken Tsukune. Usually, these are grilled over charcoal, but we’re making them incredibly easy and mess-free using an Air Fryer!
These meatballs are surprisingly fluffy and bursting with juice. They make a perfect dinner or a delicious snack to pair with a cold drink.
Ingredients (1 Serving / 3 Skewers)
Main Ingredients:
Ground chicken thigh: 120g (4.2 oz)
Tip: Thigh meat is much juicier and more flavorful than breast meat!
Green onion (scallions): 15g (0.5 oz)
Potato starch: 1/2 tbsp
Mayonnaise: 1/2 tbsp
Sake: 1 tsp
Cooking oil: 1 tsp
Grated ginger: 1 tsp
Salt & Pepper: a dash
Sugar: a dash
Tsukune Sauce (Tare):
Soy sauce: 1 tbsp
Mirin: 1 tbsp
Sugar: 2 tsp
Instructions
Prep and Mix: Finely chop the green onions. In a bowl, combine all ingredients except for the sauce ingredients. Mix vigorously until the mixture becomes sticky and “fibrous.” This ensures the juices stay locked inside!
Shape: Divide the mixture into three equal portions. Shape them into small, flat rounds or mold them onto skewers if you have them.
First Bake: Place the Tsukune in the air fryer and cook at 190°C (374°F) for 5 minutes. While they are cooking, mix the sauce ingredients in a flat tray or shallow dish.
Marinate: Remove the Tsukune and coat them thoroughly in the sauce. Let them soak for 5 minutes, flip them over, and soak for another 5 minutes.
Final Bake: Place the meatballs back into the air fryer. Drizzle a little extra sauce over the top and cook at 200°C (392°F) for 8 minutes.
Serve: Drizzle any remaining sauce over the skewers and enjoy!
Pro-Tip for Maximum Juiciness!
The secret to keeping these meatballs from getting tough in the air fryer is the double use of mayonnaise and oil. The mayonnaise not only makes the texture incredibly fluffy but also boosts the umami flavor. Don’t skip it!