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Korean Fried Chicken Air Fryer Recipe

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3.8 from 8 reviews

This Korean Fried Chicken recipe uses an air fryer to create a crispy, golden coating with a flavorful Korean-style sauce. The chicken tenders are coated in seasoned crushed cornflakes for crunch, then air fried to perfection and tossed in a tangy, spicy sauce made from gochujang, honey, and sesame oil. Ready in just 30 minutes, this dish is a healthier and delicious take on classic Korean fried chicken, perfect for a quick weeknight meal or serving to guests.

Ingredients

Chicken Coating

  • 8 pieces chicken tenders
  • 1 cup crushed corn flakes
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 2 eggs
  • 1 tsp salt
  • 1 tsp pepper

Korean Style Sauce

  • 1 tbsp avocado oil
  • 2 cloves garlic, minced
  • 2 stalks green onion (whites and greens separated)
  • 2 tbsp gochujang (Korean chili paste)
  • 3 tbsp honey
  • 3 tbsp ketchup
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • Toasted sesame seeds, for garnish

Instructions

  1. Prepare the Chicken Tenders: Preheat your air fryer to 400°F (200°C). In a shallow dish, crush the cornflakes and mix with salt, pepper, garlic powder, and paprika. In a separate bowl, whisk the eggs with a pinch of salt and pepper.
  2. Coat the Chicken: Dip each chicken tender into the egg mixture, ensuring full coverage. Then roll each tender in the seasoned crushed cornflakes, pressing gently so the coating adheres well.
  3. Air Fry the Chicken: Arrange the coated chicken tenders in a single layer in the air fryer basket, leaving space between pieces. Lightly spray with avocado oil spray. Cook for 10–12 minutes, flipping halfway through, until golden brown and cooked through.
  4. Prepare the Korean Style Sauce: While the chicken cooks, heat 1 tablespoon avocado oil in a saucepan over medium heat. Sauté minced garlic and the white parts of the green onions until fragrant. Stir in gochujang, honey, ketchup, mirin, and sesame oil. Simmer gently, stirring constantly, until the sauce thickens slightly. Remove from heat and stir in toasted sesame seeds.
  5. Coat the Chicken with Sauce: Once the chicken tenders are done, add them to the saucepan with the sauce or transfer the sauce to a larger mixing bowl. Toss gently to coat all pieces evenly.
  6. Serve: Serve the Korean fried chicken hot, garnished with the green parts of the chopped green onions and additional toasted sesame seeds if desired.

Notes

  • Ensure the air fryer basket is not overcrowded for even cooking and crispiness.
  • If you don’t have mirin, you can substitute with a mixture of rice vinegar and a pinch of sugar.
  • For extra heat, add a pinch of cayenne pepper to the cornflake coating or extra gochujang to the sauce.
  • Leftovers can be stored in the refrigerator for up to 2 days and reheated in the air fryer for best texture.

Find it online: https://bitezly.com/korean-fried-chicken-air-fryer-recipe/