Air Fryer Korean Fried Chicken

Craving the signature crunch of Korean street food without the heavy oil of deep-frying? This Air Fryer Korean Fried Chicken with Gochujang Glaze is the perfect solution. By using a clever double-dredging technique with potato starch and the high-heat circulation of an air fryer, you get juicy, tender chicken bites encased in a remarkably crispy shell, all tossed in a glossy, spicy-sweet sauce that hits every taste bud.

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Known affectionately as "chikin" in South Korea, this dish is traditionally double-fried to achieve its famous texture. This modern air fryer adaptation streamlines the process, making it accessible for any night of the week without sacrificing that essential crunch or the bold, fermented depth of the gochujang paste.

Ingredients

• Chicken: 1.5 lbs (680 g) boneless, skinless chicken thighs (cut into bite-sized pieces), 1 tsp salt, 1/2 tsp black pepper, 1 tbsp soy sauce, 1 tbsp rice wine (mirin or sake), 1 tsp garlic powder, 1 tsp ginger powder.
• Coating: 1 cup (120 g) potato starch or cornstarch, 2 large eggs (beaten), Cooking spray or neutral oil.
• Gochujang Glaze: 1/4 cup (60 g) gochujang (Korean chili paste), 2 tbsp honey, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 garlic cloves (minced), 1 tsp sesame oil.
• Garnish: 1 tbsp toasted sesame seeds, 2 green onions (thinly sliced).

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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Instructions

Step 1: Marinate the Chicken

In a large bowl, combine the chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix well and let marinate for 10–15 minutes to infuse flavor.

Step 2: Prepare the Air Fryer

Preheat your air fryer to 400°F (200°C).

Step 3: The Double Dredge

Dredge each marinated chicken piece in potato starch, dip it into the beaten eggs, and then dredge it again in potato starch. This second coating of starch is the secret to extra crispiness.

Step 4: Load the Basket

Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer without overcrowding; work in batches if necessary to ensure proper airflow.

Step 5: Air Fry

Spray the tops of the chicken pieces with oil. Air fry for 10 minutes, flip each piece, spray again with oil, and air fry for another 8–10 minutes until golden-brown and cooked through.

Step 6: Simmer the Glaze

While the chicken is cooking, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently for 3–4 minutes until the sauce thickens. Remove from heat.

Step 7: Coat the Chicken

Once the chicken is finished, immediately toss the hot pieces in the warm gochujang glaze until every piece is thoroughly coated.

Step 8: Serve

Transfer the glazed chicken to a serving platter and garnish with toasted sesame seeds and sliced green onions.

Zusatztipps für die Zubereitung

For the best results, ensure you spray any visible dry spots of potato starch with oil before air frying, as this helps the starch hydrate and crisp up. If your air fryer basket is small, always cook in batches; crowding the chicken will lead to steaming rather than frying, resulting in a soggy coating.

Varianten und Anpassungen

While chicken thighs offer the juiciest results, you can use chicken breast for a leaner option—just reduce the cooking time slightly to prevent drying. For a gluten-free version, substitute tamari for the soy sauce and ensure your gochujang brand is certified gluten-free. If you want more heat, whisk in a teaspoon of gochugaru (Korean chili flakes) into the glaze.

Serviervorschläge

To complete the authentic experience, serve this chicken with a side of pickled daikon radish (mu-saengchae) to cut through the richness. It also pairs perfectly with a bowl of steamed white rice or even tucked into soft bao buns with a quick cabbage slaw for a modern twist.

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Whether you're hosting a game night or looking for a vibrant dinner, this Air Fryer Korean Fried Chicken delivers a satisfying crunch and a explosion of flavor that will have everyone reaching for seconds. Enjoy the bold taste of Seoul right from your own kitchen!

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Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken thighs are preferred for juiciness and tenderness, but chicken breasts can be used with adjusted cooking times.

→ How does the coating affect the texture?

Dredging in potato starch and egg creates a crispy outer layer when air-fried, providing a satisfying crunch without deep frying.

→ Can I adjust the glaze for more heat?

Absolutely; adding Korean chili flakes (gochugaru) or extra gochujang enhances the spicy kick in the glaze.

→ Is an air fryer necessary for this dish?

While an air fryer delivers crispiness with less oil, the chicken can be oven-baked with careful monitoring to achieve similar results.

→ How should leftovers be stored?

Keep leftover chicken in an airtight container refrigerated up to 2 days. Reheat gently to maintain crispness.

→ Can I make this gluten-free?

Use tamari instead of soy sauce and verify that gochujang is gluten-free to adapt the dish for gluten sensitivities.