Air Fryer Korean Fried Chicken (Printable)

Crispy air-fried chicken coated in a spicy-sweet gochujang glaze with sesame and green onions.

# Components:

→ Chicken

01 - 1.5 pounds 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
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder

→ Coating

08 - 1 cup potato starch
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

# Directions:

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 degrees Fahrenheit.
03 - Dredge each chicken piece in potato starch, dip into beaten eggs, then dredge again in potato starch for enhanced crispiness.
04 - Lightly spray air fryer basket with oil. Arrange chicken in a 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, and continue air frying for 8 to 10 minutes until golden and cooked through.
06 - In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil. Bring to a 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 toasted sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • Lighter Version: Enjoy the iconic flavor of Korean Fried Chicken with significantly less fat than the traditional deep-fried method.
  • Texture Hero: The combination of potato starch and the air fryer creates a thin, crackly crust that holds up beautifully against the sticky glaze.
  • Balanced Heat: The gochujang glaze is perfectly tempered with honey and brown sugar for a sweet-heat finish that isn't overwhelming.
02 -
  • Don't skip the starch: Potato starch creates a crispier, lighter crust than wheat flour. Cornstarch is a suitable substitute if needed.
  • Glaze while hot: Tossing the chicken in the glaze immediately after it comes out of the air fryer helps the sauce adhere better and stay glossy.
  • Check the glaze: Simmer the sauce just until it coats the back of a spoon; over-simmering will make it too thick and difficult to toss.
Return