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Korean Fried Chicken Air Fryer

A quick and comforting Korean fried chicken recipe made in the air fryer, featuring a crispy coating and sticky, spicy glaze.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds chicken wings (drumettes and flats) or 1.5 pounds boneless chicken thighs, cut into bite-sized pieces Wings give the classic experience, thighs stay extra juicy.
  • 1 teaspoon fine salt Season well for flavor inside and out.
  • 1/2 teaspoon black pepper Season well for flavor inside and out.
  • 1 tablespoon soy sauce (or tamari for gluten-free) Adds umami.
  • 1 large egg Helps the coating adhere.
  • 1/2 cup cornstarch Creates that signature crackle.
  • 1/4 cup potato starch or panko crumbs (optional) Optional for extra crunch.
  • 1 teaspoon baking powder (aluminum-free) Helps crisp the skin in the air fryer.
  • 2 cloves garlic, minced Fresh garlic for depth.
  • 1 teaspoon grated ginger Bright warmth.
  • 2 tablespoons neutral oil (canola or avocado) For air fryer browning.
For the Sauce
  • 3 tablespoons gochujang (Korean chili paste) The soulful base.
  • 2 tablespoons honey or brown sugar For balance and glossy finish.
  • 2 tablespoons soy sauce To enhance flavor.
  • 1 tablespoon rice vinegar Adds tang and lifts the sweetness.
  • 1 teaspoon sesame oil A few drops go a long way.
  • 1 teaspoon corn starch Mixed with 1 tablespoon water to create a slurry for thickening the sauce.

Method
 

Preparation
  1. Pat the chicken dry and season with salt, pepper, and 1 tablespoon soy sauce. Let sit for 10 minutes while you mix coatings.
  2. Whisk the egg in a bowl with the minced garlic and grated ginger. In another shallow bowl, mix cornstarch, baking powder, and potato starch or panko.
  3. Dip each piece of chicken into the egg mixture, then dredge thoroughly in the cornstarch blend. Shake off excess. For extra crispness, let coated pieces rest for 5 minutes before air frying.
Cooking
  1. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Lightly spray the basket or brush with neutral oil. Place chicken in a single layer, leaving space between pieces for air circulation.
  2. Air fry at 400°F for 9–12 minutes, flip, then cook another 8–12 minutes until deeply golden and crisp. Thicker pieces may need a touch longer; check for an internal temperature of 165°F (74°C).
  3. While chicken cooks, make the sauce: combine gochujang, honey, soy sauce, rice vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer, then whisk in the corn starch slurry. Cook until glossy and slightly thickened, about 1–2 minutes.
  4. Toss the hot chicken in a large bowl with the sauce, then transfer to a platter and sprinkle with toasted sesame seeds and thinly sliced scallions. Serve immediately for the best texture.

Notes

To maintain crispness, store sauce separately from the chicken. For variations, use less honey and more rice vinegar for fewer calories or try adding smoked paprika.