Korean Air Fryer Fried Chicken with Spicy Gochujang Sauce Recipe
This Korean Fried Chicken recipe uses an air fryer to achieve a crispy, golden exterior without deep frying. Tender chicken tenders are coated in a seasoned crushed cornflakes crust, air fried to perfection, and tossed in a flavorful Korean-style sauce made with gochujang, honey, and sesame oil. Perfectly balanced with sweet, spicy, and savory elements, this dish is a healthier take on a beloved Korean classic that can be prepared in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Korean
Ingredients
Chicken Coating
- 8 pieces chicken tenders
- 1 cup crushed corn flakes
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 eggs
Korean Style Sauce
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 2 stalks green onion, whites and greens separated
- 2 tbsp gochujang
- 3 tbsp honey
- 3 tbsp ketchup
- 2 tbsp mirin
- 1 tbsp sesame oil
- Toasted sesame seeds, for garnish
Instructions
- Prepare the Chicken Tenders: Crush the corn flakes in a shallow dish and season with salt, pepper, garlic powder, and paprika. In a separate bowl, whisk the eggs with a pinch of salt and pepper. Dip each chicken tender into the egg mixture, then roll in the seasoned crushed corn flakes, pressing gently to ensure the coating sticks well.
- Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and allow it to preheat while you prepare the chicken.
- Air Fry the Chicken: Arrange the coated chicken tenders in a single layer in the air fryer basket, leaving space between each piece. Lightly spray them with avocado oil spray. Cook for 10-12 minutes, flipping halfway through, until the chicken is crispy, golden brown, and cooked through.
- Make the Korean Style Sauce: While the chicken cooks, heat avocado oil in a saucepan over medium heat. Add minced garlic and the white parts of the green onions and sauté until fragrant. Stir in gochujang, honey, ketchup, mirin, and sesame oil. Simmer the sauce, stirring constantly, until it thickens slightly. Remove from heat and stir in toasted sesame seeds.
- Coat the Chicken Tenders: Once cooked, transfer the chicken tenders to the saucepan with the sauce. Toss gently to coat each piece evenly in the flavorful sauce.
- Serve: Plate the coated chicken tenders and garnish with the green parts of the chopped green onions and additional toasted sesame seeds if desired. Serve hot for the best taste and texture.
Notes
- Make sure to preheat the air fryer for best crispy results.
- Press the cornflake coating firmly on the chicken to prevent it from falling off during cooking.
- You can adjust the amount of gochujang to make the sauce milder or spicier according to your taste.
- Serve immediately for maximum crispiness as the sauce can soften the coating over time.
- If you don’t have mirin, you can substitute with a mixture of rice vinegar and sugar.
