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Air fryer Korean Fried Chicken

Air Fryer Korean Fried Chicken

Air Fryer Korean Fried Chicken is marinated and coated in a cornstarch mixture to give it maximum crunch in the air fryer before being coated in a sweet and spicy Korean sauce.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating and Resting Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Korean
Servings 4 Servings
Calories 349 kcal

Equipment

  • Air Fryer
  • Kitchen Tongs
  • Meat thermometer
  • Mixing bowl medium
  • Sauce pan small
  • Whisk

Ingredients
 

For the chicken:

  • 1 pound (454 g) chicken thighs cut into pieces
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (2 g) fresh ginger minced
  • 1 clove garlic minced
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1/4 cup (31 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • 1/2 teaspoon (2 g) baking powder

For the sauce:

  • 2 tablespoons (32 g) gochujang paste
  • 2 tablespoon (30 g) ketchup
  • 2 tablespoon (42 g) honey
  • 1/2 tablespoon (7 ml) soy sauce low sodium
  • 1/2 teaspoon (3 ml) rice vinegar
  • 1 clove garlic minced

Instructions
 

  • Mix the rice vinegar, soy sauce, ginger, garlic, salt and pepper in a sealable plastic bag. Shake to mix well. Add the chicken pieces. Marinate for at least 20 minutes or overnight.
  • In another sealable plastic bag, mix the flour, cornstarch, and baking powder.
  • Transfer the chicken pieces into the flour bag (first shaking off excess marinade).
  • Shake the bag to completely coat the chicken, then place the bag in the refrigerator for 20 minutes.
  • Meanwhile, combine all sauce ingredients in a saucepan over medium heat. Stir well and simmer for 5 minutes to thicken slightly.
  • After 20 minutes, remove the chicken from the refrigerator. Shake the bag again to coat the chicken with flour.
  • Preheat the air fryer at 400ºF (200ºC) for 5 minutes.
  • Spray the basket well with cooking oil. Transfer the chicken pieces to the air fryer basket, not touching if possible. Spritz the chicken pieces with oil so that there isn’t any dry spots.
  • Air fry at 400ºF (200ºC) for 8 minutes. Carefully turn the chicken pieces over so that you don’t know the coating off, spritz with more oil, and cook for another 5-7 minutes. The amount of time it takes will vary based on your air fryer and the size of the chicken pieces.
  • When the chicken reaches an internal temperature of 165° F(74°C), transfer it to a bowl and toss to coat with the sauce.
  • Serve with sesame seeds and green onions, if desired.

Notes

  • Avoid overcrowding the air fryer basket. Cook the chicken in batches if necessary, as overcrowding can result in uneven cooking and less crispy results.
  • If you like your Korean fried chicken extra spicy, increase the amount of gochujang paste. Conversely, if you prefer a milder flavor, reduce the gochujang or balance it with a bit more honey.
  • Chicken thighs are recommended for their juiciness, but you can also use boneless, skinless chicken breast for a leaner option. Adjust cooking time slightly, as chicken breast tends to cook faster.
  • For the most flavor, allow the chicken to marinate for at least 20 minutes. If time allows, marinate for up to 2 hours in the refrigerator to let the flavors in the meat fully.
  • Make sure to spray the air fryer basket well before you add the chicken. You don't want the coating to stick to the basket when you try to turn it over.

All air fryers have different wattage and may cook at different rates. You may need to adjust the time or temp for the best results.

Nutrition

Calories: 349kcalCarbohydrates: 24gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 879mgPotassium: 321mgFiber: 0.5gSugar: 11gVitamin A: 144IUVitamin C: 2mgCalcium: 48mgIron: 2mg
Keyword Chicken
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