Oh my gosh, let me tell you about my obsession with Korean fried chicken in the air fryer! I still remember the first time I tried making it at home – that perfect crunch without all the oil? Game changer. Korean fried chicken is famous for its crispy exterior and sticky-sweet-spicy sauce, and guess what? Your air fryer can nail that texture with way less guilt. My friends always beg me to make this when we have game nights – it disappears faster than you can say “gochujang”!
The magic here is how the air fryer gives you that signature crispiness while keeping things lighter. No messy deep-frying, no greasy fingers (well, maybe just a little from the sauce). This version lets you enjoy all the bold flavors of Korean fried chicken without hovering over a pot of hot oil. Trust me, once you try this method, you’ll never look back!
Why You’ll Love This Korean Fried Chicken Air Fryer Recipe
This recipe is my absolute go-to for a reason – it’s everything you want in Korean fried chicken but easier and healthier! Here’s why you’ll adore it:
- Crispy perfection: That signature crunch? The cornstarch coating + air fryer magic gives you restaurant-quality texture without deep frying
- Healthier indulgence: All the flavor with way less oil – my jeans thank me after eating this!
- Quick & easy: Ready in under 40 minutes – faster than waiting for delivery
- Minimal mess: No oil splatters all over your stove (been there, cleaned that)
- Customizable heat: Adjust the gochujang to make it mild or blow-your-socks-off spicy
Seriously, this recipe checks all the boxes – crispy, saucy, and totally addictive without the guilt. Your taste buds won’t believe it’s not takeout!
Ingredients for Korean Fried Chicken Air Fryer
Gathering the right ingredients is key to nailing that perfect balance of crispy and saucy! Here’s everything you’ll need:
- 1 lb chicken wings or drumettes (skin-on for maximum crispiness!)
- 1/2 cup all-purpose flour (the base for our crispy coating)
- 1 tsp each salt & black pepper (seasoning essentials)
- 1 tsp garlic powder & 1 tsp ginger powder (for that aromatic depth)
- 1/2 cup cornstarch (packed – this is the crispy magic!)
- 1 tbsp soy sauce (I use reduced-sodium to control saltiness)
- 1 tbsp honey (for that perfect sweet balance)
- 1 tbsp gochujang (Korean chili paste – find it in Asian markets)
- 1 tbsp sesame oil (toasted kind for maximum flavor)
- 1 tbsp rice vinegar (that tangy kick cuts through richness)
- 1 tbsp minced garlic (fresh is best – I press mine right before using)
Pro tip: Measure your cornstarch packed – it makes all the difference for that ultra-crispy exterior we’re after!
Equipment You’ll Need
You won’t need much to make this Korean fried chicken magic happen! Here’s my short-but-crucial list:
- Air fryer (obviously – mine’s a 6-quart but any size works)
- 2 mixing bowls (one for dry, one for sauce)
- Tongs (for flipping those crispy wings safely)
- Measuring spoons (precision matters with that sauce!)
That’s it! No fancy gadgets – just these basics will get you that perfect crispy chicken. Now let’s get cooking!
How to Make Korean Fried Chicken in the Air Fryer
Okay, let’s get to the good stuff – transforming those simple ingredients into crispy, saucy perfection! Follow these steps carefully, and you’ll have chicken so good, you’ll want to high-five yourself.
Step 1: Prep the Chicken and Dry Coat
First things first – pat your chicken pieces dry with paper towels. This is crucial for getting that coating to stick properly! In a bowl, whisk together the flour, salt, pepper, garlic powder, and ginger powder. Now here’s my trick: dredge each piece in the flour mixture, then dip it in cornstarch, pressing gently to make sure it’s fully coated. The cornstarch is what gives you that incredible crunch – don’t skip this step!
Step 2: Air Fry to Perfection
Preheat your air fryer to 375°F (190°C) – this helps get that initial crisp we want. Arrange the coated chicken in a single layer (no overcrowding or they’ll steam instead of crisp!). Cook for 12 minutes, then flip each piece carefully with tongs. Cook another 10 minutes until golden brown and crispy. The smell at this point will drive you crazy!
Step 3: Toss in Korean-Style Sauce
While the chicken cooks, whisk together all the sauce ingredients in a large bowl. When the chicken comes out piping hot, immediately toss it in the sauce until every nook and cranny is coated. Work quickly – the heat helps the sauce cling beautifully. I like to use two spoons for tossing to avoid burning my fingers (learned that the hard way!).
That’s it! You’ve just made restaurant-quality Korean fried chicken in your air fryer. Now try not to eat it all before serving – I dare you!
Tips for the Best Korean Fried Chicken Air Fryer
After making this recipe dozens of times (okay, maybe hundreds), I’ve picked up some foolproof tricks for perfect results every time:
- Give them space! Overcrowding the basket leads to steamed chicken instead of crispy. Cook in batches if needed – it’s worth the wait.
- Spray it! A quick spritz of cooking oil on the coated chicken before air frying gives that extra golden crunch.
- Size matters: For larger drumsticks, add 2-3 minutes per side. Tiny wings? Maybe subtract a minute.
- Sauce timing: Always toss right after frying while the chicken’s hottest – the sauce clings better and stays glossy.
- Fresh is best: Make the sauce right before using – the garlic flavor dulls if it sits too long.
Follow these simple tips, and you’ll have Korean fried chicken that’ll make your air fryer proud!
Serving Suggestions
Oh, the fun part – what to serve with your crispy Korean fried chicken! My absolute must-have is kimchi – that spicy fermented crunch cuts through the richness perfectly. A bowl of steamed rice soaks up all that glorious sauce, and don’t forget pickled radish (the sweet-tangy kind they serve at Korean joints). For parties, I’ll add some cucumber salad and soju – now that’s a meal!
Storage and Reheating
Okay, confession time – this Korean fried chicken rarely lasts long enough to store in my house! But if you miraculously have leftovers (or made extra on purpose – smart!), here’s how to keep them crispy: Store in an airtight container in the fridge for up to 3 days. When reheating, pop them back in the air fryer at 375°F for 3-4 minutes. The magic? They’ll crisp right back up almost like fresh! Microwave reheating? Don’t even think about it – that’s how dreams of crunch go to die.
Korean Fried Chicken Air Fryer FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about making this addictive Korean fried chicken in the air fryer:
Can I use boneless chicken instead?
Absolutely! Boneless thighs work great – just reduce cook time by 2-3 minutes per side since they’re thinner. Still gets crazy crispy!
What if I don’t have gochujang?
Mix 1 tbsp Sriracha with 1 tsp sugar – not exactly the same, but gives you that sweet-spicy kick in a pinch!
Why isn’t my chicken crispy enough?
Two words: overcrowded basket! Give each piece breathing room. Also, make sure your cornstarch coating is nice and packed on there.
Nutritional Information
Let’s be real – we’re not eating fried chicken (even air-fried!) for its health halo! But since you asked, here’s the scoop: These nutrition estimates can vary based on your specific ingredients and brands. I didn’t run this through a lab (who has time for that?), but the air fryer method cuts way down on oil compared to traditional deep-frying. That means fewer calories and less fat while keeping all that crispy, saucy goodness!
Remember – portion size matters most with indulgent dishes like this. I like to balance mine with plenty of veggie sides (kimchi counts, right?). At the end of the day, it’s all about enjoying delicious food without stressing over every gram!
Print
Crispy Korean Fried Chicken Air Fryer Recipe in 40 Minutes
- Total Time: 37 minutes
- Yield: 2 servings
- Diet: Low Fat
Description
Crispy Korean fried chicken made in an air fryer for a healthier version.
Ingredients
- 1 lb chicken wings or drumettes
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 cup cornstarch
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
Instructions
- Preheat air fryer to 375°F (190°C).
- Mix flour, salt, pepper, garlic powder, and ginger powder in a bowl.
- Coat chicken pieces in the flour mixture.
- Dip each piece in cornstarch for extra crispiness.
- Place chicken in the air fryer basket in a single layer.
- Cook for 12 minutes, flip, then cook for another 10 minutes.
- Mix soy sauce, honey, gochujang, sesame oil, rice vinegar, and minced garlic in a bowl.
- Toss cooked chicken in the sauce until evenly coated.
- Serve immediately.
Notes
- Do not overcrowd the air fryer basket.
- Adjust cooking time based on chicken size.
- For extra crispiness, spray chicken with cooking oil before air frying.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Korean
