Air Fryer Korean Fried Chicken

Name: Air Fryer Korean Fried Chicken
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 2-in pieces; 1/2 cup cornstarch; 1/2 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/2 tsp garlic powder; as needed cooking spray or neutral oil; 1/4 cup gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp honey; 2 tsp toasted sesame oil; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tsp rice vinegar; 2 tsp sesame seeds; 4 scallions, thinly sliced

Double-coated chicken thighs glazed in a sweet, spicy, and garlicky gochujang sauce, crisped to perfection in the air fryer with far less oil than traditional deep-frying.

60 minMediumServes 4520 cal/serving

KoreanDinnerAir FryerStandardHigh ProteinPork-Free

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-in pieces
1/2 cup cornstarch
1/2 cup all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper, freshly ground
1/2 tsp garlic powder
as needed cooking spray or neutral oil
1/4 cup gochujang (Korean chili paste)
2 tbsp soy sauce
2 tbsp honey
2 tsp toasted sesame oil
4 garlic cloves, minced
1 tsp fresh ginger, grated
2 tsp rice vinegar
2 tsp sesame seeds
4 scallions, thinly sliced

Instructions

1

Preheat your air fryer to 400°F for 5 minutes.
2

In a large bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Toss 2 lbs cut into 2-in pieces boneless, skinless chicken thighs in the mixture until every piece is thoroughly coated.
3

Working in batches so pieces do not touch, arrange the coated chicken in a single layer in the air fryer basket. Spray generously with cooking spray or neutral oil.
4

Air fry at 400°F for 12 minutes, flip each piece, spray again, then cook for another 10-12 minutes until the exterior is deeply golden and the internal temperature reaches 165°F (74°C). Work in batches as needed and hold cooked pieces in a warm oven.
5

While the chicken cooks, stir together 1/4 cup gochujang (Korean chili paste), 2 tbsp soy sauce, 2 tbsp honey, 2 tsp toasted sesame oil, 4 minced garlic cloves, 1 tsp grated fresh ginger, and 2 tsp rice vinegar in a small saucepan. Warm over medium-low heat for 2-3 minutes, stirring, until the sauce thickens slightly.
6

Transfer all cooked chicken to a large bowl and pour the warm sauce over it. Toss until every piece is glazed.
7

Arrange on a serving platter and garnish with 2 tsp sesame seeds and 4 thinly sliced scallions. Serve immediately.

Questions

Can I make Air Fryer Korean Fried Chicken gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Air Fryer Korean Fried Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Re-crisp leftovers in the air fryer at 350 F for three to four minutes; the microwave softens the coating.

Can I halve or double Air Fryer Korean Fried Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, air-fry in batches; a crowded basket steams instead of crisping.

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