Air Fryer Korean Fried Chicken (Printable)

Juicy chicken pieces air-fried and coated in a spicy-sweet gochujang glaze for bold Korean flavor.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice wine (mirin or sake)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder

→ Coating

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

→ Gochujang Glaze

11 - 0.25 cup gochujang (Korean chili paste)
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

# Step-by-Step Guide:

01 - Combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder in a large bowl. Mix thoroughly and marinate for 10 to 15 minutes.
02 - Set air fryer to 400°F (200°C) and allow to preheat.
03 - Dredge each marinated chicken piece in potato starch, dip into beaten eggs, then dredge again in potato starch for maximum crispiness.
04 - Lightly spray the air fryer basket with oil. Arrange coated chicken pieces in a single layer without crowding, working in batches if necessary.
05 - Spray the tops of chicken pieces with oil. Air fry for 10 minutes, flip pieces, spray again, and continue air frying for 8 to 10 minutes until golden brown and fully cooked.
06 - While chicken cooks, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until thickened, approximately 3 to 4 minutes. Remove from heat.
07 - Toss the hot air-fried chicken pieces in the gochujang glaze until evenly coated.
08 - Transfer glazed chicken to a serving platter and top with toasted sesame seeds and sliced green onions.

# Expert Suggestions:

01 -
  • The chicken stays impossibly juicy inside while the outside crisps up without a drop of deep fryer oil haunting your conscience.
  • That gochujang glaze is the kind of thing you'll find yourself making extra batches of, just to have around for other meals.
  • It tastes like you've been cooking Korean food your whole life, even if this is your very first try.
02 -
  • The potato starch makes all the difference in texture, but it only stays truly crispy for about 20 minutes after air frying, so don't glaze too far ahead unless you're serving it warm right away.
  • Marinating the chicken matters less for time and more for ensuring the salt and soy penetrate; even 10 minutes gives you better flavor than skipping it entirely.
  • When the glaze simmers, that moment when it suddenly thickens and darkens is your sign to take it off heat—overcooking it makes it too sticky and bitter.
03 -
  • Don't skip the double dredge in starch—that second coating is what separates shatteringly crispy from merely crunchy, and it's worth the extra 30 seconds per batch.
  • Watch your glaze temperature carefully; if it bubbles too aggressively it breaks down and separates, but a gentle simmer pulls all the flavors together into something silky and perfect.
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