Air Fryer Korean Fried Chicken (Printable Version)

Juicy chicken pieces air-fried to crisp perfection with a spicy and sweet gochujang glaze finish.

# What You'll Need:

→ Chicken

01 - 1.5 pounds 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 such as 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

# Directions:

01 - In a large bowl, combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix thoroughly and marinate for 10 to 15 minutes.
02 - Preheat the air fryer to 400 degrees Fahrenheit.
03 - Dredge each 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 chicken 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, spray again, and air fry for an additional 8 to 10 minutes until golden brown and fully cooked through.
06 - In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring frequently until thickened, approximately 3 to 4 minutes. Remove from heat.
07 - Toss the hot chicken pieces in the gochujang glaze until thoroughly coated.
08 - Transfer to a serving platter and garnish with toasted sesame seeds and sliced green onions.

# Expert Tips:

01 -
  • The crispy exterior rivals deep-fried versions without the oil splatter or kitchen cleanup headache.
  • That spicy-sweet glaze hits different—it's addictive enough that people will ask you to make it again before you've even finished serving.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels fancy but doesn't demand hours of your time.
02 -
  • Don't overcrowd the air fryer basket—I learned this the hard way when half my chicken came out chewy while the other half was perfectly crispy, and it took me two tries to understand why.
  • The glaze thickens as it cools, so if you make it too early, it'll be stiff by the time you're ready to toss—make it while the chicken is finishing its final cook time.
03 -
  • Marinating in soy sauce and rice wine ahead of time infuses flavor deeper than seasoning after cooking, and it's a trick that transforms the entire dish from good to memorable.
  • The double-dredge technique isn't fussy—it's the difference between crackling, shattering crispiness and a thin, fragile crust that disappoints within minutes.
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