Korean Fried Chicken Air Fryer
This Korean Fried Chicken made in the air fryer features a crispy coating and a sweet, sticky, and spicy sauce, offering a comforting yet healthier twist on a classic dish.
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces Thighs stay juicier; breasts work if you prefer.
- 1 large egg Helps the coating adhere.
- 1/2 cup plain buttermilk or whole milk mixed with 1 tsp lemon juice Tenderizes and adds tang.
- 3/4 cup all-purpose flour Substitute 1:1 gluten-free flour blend for GF option.
- 1/2 cup cornstarch For that ultra-crisp crust.
- 1 tsp baking powder Lifts the coating.
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder For depth.
- 1 tsp onion powder For depth.
- 1/2 tsp smoked paprika Optional, adds warmth.
- Cooking spray or a light oil mist for the air fryer basket
For the Sauce
- 3 tbsp gochujang (Korean red chili paste) The soul of the sauce; reduce for milder heat.
- 2 tbsp soy sauce Use tamari for gluten-free.
- 2 tbsp honey or maple syrup Maple makes a lovely seasonal twist.
- 1 tbsp rice vinegar Brightens the glaze.
- 1 tsp sesame oil Finishing flavor.
- 2 cloves garlic, minced Fresh aromatics.
- 1 tsp grated fresh ginger Fresh aromatics.
- Toasted sesame seeds and thinly sliced green onions for garnish
Instructions
Preparation
- In a bowl, whisk the egg and buttermilk. Add the chicken pieces, cover, and let rest for 10 minutes while you mix the dry ingredients.
- Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika in a shallow dish.
Cooking
- Remove chicken from the marinade, letting excess drip off. Toss pieces in the dry mix, pressing gently so the coating clings. Shake off excess.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with oil.
- Arrange the chicken in a single layer, not touching, and mist the tops with cooking spray. Cook for 7–9 minutes, flip, mist again, and cook another 5–7 minutes until golden and an instant-read thermometer reads 165°F (74°C).
- While the last batch cooks, combine gochujang, soy sauce, honey or maple, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm over medium heat, whisking until glossy and slightly thickened.
- Place the hot chicken in a large bowl, pour the sauce over, and toss gently so each piece is coated.
- Sprinkle with sesame seeds and green onions. Serve immediately for best texture.
Notes
For a lighter option, use skin-on chicken but reduce the oil mist and cook slightly longer. Make it milder by halving the gochujang and adding a tablespoon of ketchup or tomato paste for sweetness. For a seasonal swap, replace honey with maple syrup and add a pinch of ground cinnamon.