Spicy Korean Fried Chicken Air Fryer
Crispy, sticky, and wildly satisfying air-fried Korean chicken with a spicy-sweet glaze, perfect for weeknight dinners or game nights.
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.
Notes
Leftovers reheat well; store in an airtight container for up to 3 days. For best results, reheat in an air fryer or oven to maintain crispiness. Can be frozen un-sauced for up to a month.