Air Fryer Korean Fried Chicken
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.
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 cloves garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tsp rice vinegar
- 2 tsp sesame seeds
- 4 scallions, thinly sliced
Instructions
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1
Preheat your air fryer to 400°F for 5 minutes.
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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.
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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.
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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.
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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 cloves 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.
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6
Transfer all cooked chicken to a large bowl and pour the warm sauce over it. Toss until every piece is glazed.
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7
Arrange on a serving platter and garnish with 2 tsp sesame seeds and 4 thinly sliced scallions. Serve immediately.