Air Fryer Korean Fried Chicken (Printable)

Crispy, juicy chicken pieces air-fried and tossed in a spicy-sweet Korean chili glaze.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice wine (mirin or sake)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder

→ Coating

08 - 1 cup potato starch or cornstarch
09 - 2 large eggs, beaten
10 - Cooking spray or neutral oil for air fryer basket

→ Gochujang Glaze

11 - 1/4 cup gochujang (Korean chili paste)
12 - 2 tablespoons honey
13 - 2 tablespoons brown sugar
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 2 garlic cloves, minced
17 - 1 teaspoon sesame oil

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - 2 green onions, thinly sliced

# How-To Steps:

01 - In a large bowl, combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix thoroughly and marinate for 10 to 15 minutes.
02 - Preheat air fryer to 400°F.
03 - Dredge each chicken piece in potato starch, dip into beaten eggs, then dredge again in potato starch for maximum crispiness.
04 - Lightly spray air fryer basket with oil. Arrange chicken in single layer without overcrowding, working in batches if necessary.
05 - Spray tops of chicken pieces with oil. Air fry for 10 minutes, flip pieces, spray again with oil, then continue air frying for 8 to 10 minutes until golden brown and cooked through.
06 - While chicken cooks, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil in small saucepan. Bring to gentle simmer over medium heat, stirring frequently until thickened, approximately 3 to 4 minutes. Remove from heat.
07 - Toss hot chicken pieces in gochujang glaze until evenly coated.
08 - Transfer to serving platter and garnish with sesame seeds and sliced green onions.

# Expert Suggestions:

01 -
  • Irresistible Texture: The double-dredging technique creates a thick, crunchy shell that stands up to the sticky sauce.
  • Balanced Heat: The gochujang glaze offers a complex flavor profile that is spicy, sweet, and tangy all at once.
  • Healthier Twist: Air frying provides the signature crunch of Korean fried chicken with significantly less oil than traditional methods.
02 -
  • Single Layer: Avoid overcrowding the air fryer basket; if necessary, cook the chicken in batches to maintain maximum crispiness.
  • Potato Starch: Using potato starch instead of flour provides a lighter, more delicate crunch that is characteristic of authentic Korean fried chicken.
  • Apply Oil Well: Ensure no dry starch spots remain by spraying the chicken thoroughly with oil before and during the cooking process.
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