Six essential Japanese pantry staples, from potato starch to Kewpie mayo, are all you need to make crispy karaage, golden gyoza, agedashi tofu, and more in your air fryer. Includes the double air-fry technique and pantry-made dipping sauces.

Discover what sets karaage apart from American fried chicken, from its marinade-first philosophy and potato starch coating to the double-fry technique, and learn exactly which pantry staples you need to make authentic Japanese fried chicken at home.

Explore Japan's three most beloved fried foods: karaage, tonkatsu, and korokke. Learn the history, technique, and essential Japanese pantry staples behind each dish, plus tips for achieving perfect crispiness at home.

Recreate the magic of a Japanese izakaya at home with pantry staples you already have (or can easily get). This guide walks you through the full spread, from speed snacks and karaage to the perfect closing dish, plus tips for setting the right atmosphere.