Air Fryer Korean Fried Chicken (Printable)

Juicy chicken pieces air-fried and glazed with spicy-sweet gochujang sauce for a tasty Korean dish.

# What You’ll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice wine
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder

→ Coating

08 - 1 cup potato starch
09 - 2 large eggs, beaten
10 - Cooking spray or neutral oil for air fryer basket

→ Gochujang Glaze

11 - 1/4 cup gochujang
12 - 2 tablespoons honey
13 - 2 tablespoons brown sugar
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 2 garlic cloves, minced
17 - 1 teaspoon sesame oil

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - 2 green onions, thinly sliced

# How-To Steps:

01 - In a large bowl, combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix well and marinate for 10 to 15 minutes.
02 - Preheat the air fryer to 400°F.
03 - Dredge each chicken piece in potato starch, dip into the beaten eggs, then dredge again in potato starch for extra crispiness.
04 - Lightly spray the air fryer basket with oil. Arrange chicken in a single layer without overcrowding, working in batches if needed.
05 - Spray the tops of the chicken pieces with oil. Air fry for 10 minutes, flip, then spray again and air fry for another 8 to 10 minutes until golden and cooked through.
06 - While the chicken cooks, in a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring frequently until thickened, about 3 to 4 minutes. Remove from heat.
07 - Toss the hot chicken pieces in the gochujang glaze until well coated.
08 - Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

# Expert Hints:

01 -
  • Lighter than deep-fried: The air fryer delivers genuine crunch with a fraction of the oil, making this a guilt-friendlier take on a Korean street-food icon.
  • Bold, balanced glaze: Gochujang, honey, brown sugar, soy sauce, and rice vinegar create a sauce that is fiery, sweet, tangy, and deeply savory all at once.
  • Quick marinade, big flavour: Just 10–15 minutes in a soy-garlic-ginger marinade is enough to season the chicken right through.
  • Dairy-free and adaptable: No dairy in sight, and the recipe is easy to make gluten-free by swapping tamari for soy sauce.
  • Ready in 45 minutes: From fridge to table in under an hour, with minimal cleanup required.
02 -
  • Double-dredge for maximum crunch: Coating the chicken in potato starch, then egg, then potato starch again is the key to that signature shatteringly crisp exterior.
  • Don't overcrowd the basket: Work in batches if necessary so hot air can circulate freely around each piece—crowding leads to steaming, not crisping.
  • Spray generously: A light spray of oil on both sides of the chicken before and after flipping ensures even browning and prevents the coating from drying out.
  • Watch the glaze: Simmer it on medium heat and stir frequently—it thickens quickly and can scorch if left unattended.
  • Toss immediately: Coat the chicken in the glaze while it is piping hot so the sauce clings and caramelises slightly against the crispy coating.
  • Check for doneness: The internal temperature of the chicken should reach 165°F (74°C) for safe consumption.
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