Spicy Korean Fried Chicken Air Fryer is my go-to when I want something crispy, sticky, and wildly satisfying without flooding the kitchen with oil. If you love sweet heat and shatteringly crunchy chicken, this is your new weeknight hero. The sauce clings in all the right places, and the air fryer keeps things light yet deeply flavorful. I make this when friends come over, and there’s never any left. It’s simple, quick, and honestly kind of addictive in the best way. Let’s dig in so you can make it tonight.
What is Korean fried chicken?
Korean fried chicken is famous for two things: ridiculous crunch and a glossy, spicy-sweet glaze. Traditionally, it’s fried until the coating turns light and crisp, then tossed in a sauce that balances heat, sweetness, and umami. The magic is in the thin, starchy coating and the sauce that doesn’t drown the chicken but hugs every edge.
With an air fryer, we get super similar results without a deep pot of oil. You still get that delicate crisp, the sticky sauce, and the juicy inside. It’s a beautiful upgrade to your usual chicken night. And yes, it’s absolutely OK to eat it with your fingers.
When I first adapted this for the air fryer, I was aiming to recreate that street-food vibe at home. The Spicy Korean Fried Chicken Air Fryer version gives you all the crunch and flavor, minus the heavy feel. Think light, crisp, and sticky-spicy all at once.
“I tried this recipe for a game night and it vanished in minutes. Perfect heat, big crunch, and the leftovers reheated like a dream.”
If you’re into testing new cuts later, these crispy air fryer chicken drumsticks are a great canvas for similar flavors.
How to make Air Fryer Korean Fried Chicken
Here’s my easy, repeatable method that nails flavor and texture every time. This is the version I make on busy weeknights when everyone’s hungry and I want something bold. The Spicy Korean Fried Chicken Air Fryer routine is very forgiving, so don’t stress if your pieces aren’t perfectly sized.
What you’ll need
- 1.5 pounds boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 large egg, lightly beaten
- 1/2 cup cornstarch
- 2 tablespoons neutral oil (divided, for light coating and sauce)
- Cooking spray, as needed
Directions
- Pat the chicken dry for better crisping. Toss with salt, pepper, garlic powder, and soy sauce. Add the egg and mix to coat.
- Sprinkle in cornstarch and stir until every piece is coated with a thin, sticky layer. It should look powdery but not clumpy.
- Preheat your air fryer to 390°F for 3 to 5 minutes. Lightly oil the basket or use cooking spray.
- Arrange chicken pieces in a single layer with a tiny bit of space between them. Lightly mist or brush with oil.
- Air fry for 8 minutes, flip, lightly oil again, then cook 6 to 8 more minutes. You’re looking for golden edges and an internal temp of 165°F.
- Toss hot chicken in the sauce right away so it clings perfectly. Eat while audibly crunchy.
Want to switch up the cut? Try juicy breasts with this reliable guide to air fryer chicken breast. Or if snack night’s calling, these air fryer chicken bites are quick, fun, and kid-approved.
Expert Tips for Perfect Air Fryer Chicken
- Dry chicken equals crisp chicken. Pat it dry before seasoning to help the coating stick and crisp.
- Keep the coating thin. A light dusting of cornstarch gives that fine, crackly shell you want.
- Don’t crowd the basket. Airflow is your best friend for crunch. Work in batches if needed.
- Flip halfway and add a little oil. That second spritz or brush is the secret to even browning.
- Heat sauce in a skillet first. Warm sauce sticks better and doesn’t steam out the crust.
- Use thighs for moisture. Thighs stay juicy even if you get distracted for a minute or two.
- For the sauce, lean on gochujang for heat and depth. It’s the backbone of the flavor.
- If you like extra heat, add red pepper flakes or a tiny splash of chili oil at the end.
Round out the meal with an easy side like garlic parmesan potatoes in the air fryer or earthy air fryer mushrooms. Both pair beautifully with spicy-sweet chicken and keep dinner hands-off.
Once you get this rhythm down, the Spicy Korean Fried Chicken Air Fryer becomes a quick comfort meal you can make on autopilot.
Korean fried chicken sauce
This sauce is sticky, glossy, and hits that sweet-spicy spot that keeps you reaching for another piece. It’s easy to customize too. Here’s my base:
Build the sauce
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup (adds body and a touch of sweetness)
- 1 to 2 teaspoons sesame oil
- 1 tablespoon neutral oil for the pan
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional, but bright)
Warm the oil in a small skillet. Add garlic and ginger for 30 seconds, then stir in gochujang, honey, soy, vinegar, ketchup, and sesame oil. Simmer for 1 to 2 minutes until glossy. Taste and adjust: add vinegar for tang, honey for sweetness, or gochujang for heat. Toss hot chicken in sauce and sprinkle with toasted sesame seeds and sliced scallions if you like.
Craving extra crunch? Sauce only half the batch and leave the rest dry. You can also serve sauce on the side for dipping to keep that shell super crisp.
If you’re a weekend sampler, the Spicy Korean Fried Chicken Air Fryer version also takes well to half-and-half saucing so everyone gets their favorite bite.
Storage & Reheating Tips
Leftovers reheat really well, which is rare with sauced chicken. Store cooled chicken in an airtight container in the fridge for up to 3 days. If you haven’t sauced everything, keep the sauce and chicken separate for the crispiest second-day results.
How to reheat
- Air fryer: 360°F for 4 to 6 minutes. If unsauced, sauce afterward. If sauced, reheat uncovered so the surface dries a touch.
- Oven: 375°F for 8 to 10 minutes on a rack. Good for bigger batches.
- Microwave: Only if you must. It softens the crust, but the flavor still hits.
For freezing, keep the chicken unsauced. Freeze on a sheet, then bag for up to a month. Reheat from frozen in the air fryer at 360°F until hot and crisp, then toss in warmed sauce.
One more note: reheat in a single layer. Crowding traps steam and kills the crunch. That little bit of space matters more than you think.
Common Questions
Can I use chicken breast instead of thighs?
Yes. Cut into evenly sized pieces and watch the time so they don’t dry out. Breast needs maybe a minute or two less.
How spicy is it?
Medium heat with a gentle burn. Dial it up by adding more gochujang or a pinch of chili flakes, or dial it down with extra honey.
Do I need to marinate?
No long marinating required. A quick toss with soy and spices does the trick. If you want, 20 minutes in the fridge won’t hurt.
What if I don’t have cornstarch?
Use potato starch. It’s just as good for getting that thin, crackly crust.
Can I make it gluten free?
Yes. Use tamari or coconut aminos instead of soy sauce and check your gochujang label to confirm it’s gluten free.
Let’s get you cooking, fast
You’ve got the basics, the tips, and the sauce that makes it sing. The Spicy Korean Fried Chicken Air Fryer method is crunchy, sticky, and easy to repeat any night of the week. If you want to compare techniques or tweak your approach, I like these walk-throughs for extra perspective: Air Fryer Korean Fried Chicken | All Ways Delicious and Easy Air Fryer Korean Fried Chicken · i am a food blog. If your crew loves crispy food as much as mine, pair this chicken with something simple and crunchy on the side, then call it a win. Now grab your basket, get the sauce bubbling, and enjoy that first shatter-crisp bite.
Spicy Korean Fried Chicken Air Fryer
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs, cut into 1 to 1.5 inch pieces Thighs stay juicy even if overcooked slightly.
- 1 teaspoon kosher salt Plus more to taste.
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce Use tamari for gluten-free option.
- 1 large egg, lightly beaten
- 1/2 cup cornstarch Use potato starch as a substitute if needed.
- 2 tablespoons neutral oil Divided for light coating and sauce.
- as needed cooking spray
For the Sauce
- 3 tablespoons gochujang Korean chili paste.
- 2 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup Adds body and sweetness.
- 1 to 2 teaspoons sesame oil
- 1 tablespoon neutral oil for the pan
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional) Brightens the sauce.
Instructions
Preparation
- Pat the chicken dry for better crisping. Toss with salt, pepper, garlic powder, and soy sauce. Add the egg and mix to coat.
- Sprinkle in cornstarch and stir until every piece is coated with a thin, sticky layer.
Cooking
- Preheat your air fryer to 390°F (200°C) for 3 to 5 minutes. Lightly oil the basket or use cooking spray.
- Arrange chicken pieces in a single layer with a tiny bit of space between them. Lightly mist or brush with oil.
- Air fry for 8 minutes, flip, lightly oil again, then cook for another 6 to 8 minutes until golden and internal temp reaches 165°F (74°C).
- Toss hot chicken in the sauce right away so it clings perfectly. Serve while audibly crunchy.
Sauce Preparation
- Warm the oil in a small skillet. Add garlic and ginger, sauté for 30 seconds.
- Stir in gochujang, honey, soy, vinegar, ketchup, and sesame oil. Simmer for 1 to 2 minutes until glossy.
- Taste and adjust seasoning as needed by adding vinegar for tang, honey for sweetness, or gochujang for heat.
- Toss hot chicken in the sauce and serve with toasted sesame seeds and sliced scallions if desired.
