Korean fried chicken – crispy fried chicken in a sweet-yet-spicy chili sauce. Make this incredibly addictive chicken in your Air Fryer and prepare to be hooked!
2tbspgochujang(Korean chili paste), more if you like it spicy!
2tbsphoney
3tbspbrown sugar
1tspgarlic powder
To serve
toasted sesame seeds
Green onions
Instructions
Trim the chicken thighs of any fat and slice into small pieces (I cut mine into quarters). Put the chicken in a bowl, add all the marinade ingredients and stir to combine. Marinate for half an hour (or up to an hour in the fridge).
Combine all the ingredients for the crispy coating in a shallow bowl. Toss each piece of chicken in the coating to lightly cover. Set aside on a platter, spaced apart, until all the chicken is prepped.
Meanwhile preheat the Air Fryer to 400°F (200°C) for five minutes. Mist the basket with an oil spray or brush lightly with oil. Mist / brush the chicken pieces with oil as well.
Place in the Air Fryer, slightly spaced out, and cook for 12 minutes, flipping the chicken over halfway through. You will need to cook the chicken in batches so that it can crisp up.
Put all the ingredients for the sauce in a saucepan and stir over low heat until the sugar dissolves and the sauce becomes sticky.
Pour the sauce over the chicken pieces or use tongs to coat them in the sauce. Garnish with sesame seeds and thinly sliced green onions and serve with extra dipping sauce on the side.
Video
Notes
INGREDIENTS FOR KOREAN FRIED CHICKEN
You will need a large air fryer for this recipe – I swear by my Cosori Air Fryer! Alternatively you can fry the chicken in oil following the instructions in this recipe for Chicken Karaage.The chicken – I used skinless and boneless chicken thighs cut into small pieces. You can use chicken wings or even whole drumsticks if you like (however cooking time might need adjusting). Chicken wings are especially yummy when cooked in an air fryer!Chicken marinade – soy sauce, honey, rice wine, minced garlic and ginger. If you can’t find rice wine you can use Sake, dry vermouth or sherry. Crispy coating – unlike American fried chicken which is dredged in buttermilk and flour, Korean Fried chicken has a thin and super crispy coating. I used potato starch, cornstarch, baking powder and a little flour for my crust which worked amazingly well. If you can’t find potato starch you can substitute with extra cornstarch.*contains affiliate links