Korean Fried Chicken Air Fryer

Craving Korean fried chicken but want to skip the hassle and grease of deep frying This air fryer recipe gives you that craveworthy crunch and sticky spicy sauce without the mess or extra oil I was honestly amazed at how crisp the chicken turned out and now it is a regular weekend treat at my house

On my first try I nearly ate the whole batch before it made it to the table My family asks for this whenever we need a pickmeup meal

Ingredients

• Chicken tenders: Choose fresh plump pieces for juiciest results
• Crushed corn flakes: Helps create an ultra crispy coating slightly sweeter and crunchier than breadcrumbs
• Garlic powder: Adds a savory depth that boosts the overall flavor
• Paprika: Lends subtle smokiness look for vibrant red paprika for the best taste
• Eggs: Helps the crust stick to the chicken and keeps it moist
• Salt and pepper: Essential for seasoning use kosher salt and freshly ground black pepper if possible
• Avocado oil: For sautéing and adding healthy fats opt for a coldpressed variety
• Garlic: Freshly minced garlic infuses the sauce with strong flavor
• Green onion: Both white and green parts bring a fresh bite look for stalks with firm whites and bright green tops
• Gochujang: classic Korean chili paste delivers that signature heat and depth
• Honey: Balances out the spice with natural sweetness
• Ketchup: Adds a little tang and color go for an allnatural variety if possible
• Mirin: A sweet rice wine lifts the sauce with mild acidity
• Sesame oil: Nutty and aromatic toasted sesame oil is best
• Toasted sesame seeds: Deliver crunch and nutty aroma toast them yourself for maximum flavor

Step-by-Step Instructions

Prepare the Chicken Tenders:

Crush the corn flakes in a shallow dish until they are fine but still have some texture Mix in salt pepper garlic powder and paprika for a seasoned coating In a separate bowl whisk the eggs until well mixed adding a pinch of salt and pepper Dip each chicken tender fully into the egg mixture for complete coverage then roll in the seasoned corn flakes pressing gently so the coating sticks well to each piece

Air Fry the Chicken Tenders:

Arrange the coated tenders in the air fryer basket ensuring they are in a single layer with a little space between each Spray all sides with avocado oil to help them crisp up Set the air fryer to 400 degrees Fahrenheit Cook for around 10 to 12 minutes flipping gently halfway through With this method each side becomes deep golden and the chicken stays juicy

Prepare the Korean Style Sauce:

While the chicken cooks heat avocado oil in a saucepan over medium Add the minced garlic and only the white parts of the green onion Sauté until just fragrant but not browned Stir in gochujang honey ketchup sesame oil and mirin letting the sauce simmer gently as you stir constantly This helps it to thicken and the flavors meld After a few minutes add the green parts of the onion and toasted sesame seeds Finish by tasting and adjusting sweetness or heat

Coat the Chicken Tenders:

When the chicken comes out crispy and cooked through transfer immediately to the saucepan with sauce Toss carefully until every piece is lacquered and glossy The heat of the chicken helps the sauce cling

Serve:

Pile the sticky chicken on a platter and scatter extra green onion or sesame seeds on top Serve hot for the crispiest texture

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What always stands out to me in this recipe is the magic of gochujang It brings heat umami and just that unmistakable Korean flavor I can still remember the first time my kids dunked their chicken in extra sauce and demanded I make another batch the next day

Storage Tips

If you have leftovers store the chicken pieces in an airtight container in the fridge for up to two days The best way to reheat is with the air fryer at 350 degrees for five minutes which brings back that crunchy coating I also like to keep the sauce separate and add more only after reheating This keeps the chicken from getting soggy

Ingredient Substitutions

• No chicken tenders Use chicken breast or thigh strips instead Both work beautifully but try to keep pieces even for consistent cooking
• If you are out of gochujang sriracha mixed with a touch of miso paste is a quick sub It will not be exactly the same but it adds that spicy savory kick
• Corn flakes can be swapped for panko bread crumbs though the crunch will be a little different

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Serving Suggestions

• Pile the finished chicken on a bed of shredded cabbage for extra crunch
• Serve with sticky shortgrain rice and a side of pickled daikon for a classic Korean meal
• These are also great tucked into lettuce wraps with a drizzle of extra sauce for a lighter option

Cultural Context

Korean fried chicken is known for its ultra crisp exterior and bold flavors In Korea it is often enjoyed as an afterwork snack or with beer on a night out The air fryer version adapts this comfort dish for easy at home preparation keeping the taste alive without all the oil While nothing beats a street food stall in Seoul this recipe brings that spirit into your kitchen

Recipe FAQs

→ How do I ensure the chicken turns out crispy in the air fryer?

Use crushed cornflakes for coating and lightly spray the chicken with oil before air frying. Avoid overcrowding for even air flow.

→ Can I make the gochujang sauce less spicy?

Absolutely—reduce the amount of gochujang or add extra honey to mellow the heat according to your preference.

→ Is it possible to use chicken breast instead of tenders?

Yes, slice chicken breast into strips of similar size to tenders for even cooking and similar results.

→ What sides pair well with Korean fried chicken?

Try serving with steamed rice, pickled vegetables, or a crisp green salad for balance and freshness.

→ Can the chicken be reheated in the air fryer?

Yes, reheat pieces in the air fryer at 350°F for a few minutes until warmed through and crisp again.

→ What can I use instead of cornflakes for the coating?

Panko breadcrumbs can be used as an alternative, though cornflakes add extra crunch and a light sweetness.