Air Fryer Korean Fried Chicken

Air Fryer Korean Fried Chicken

Air fryer Korean fried chicken is my new obsession. Just like the original deep fried chicken recipe, this Korean fried chicken recipe delivers morsels of chicken that are crunchy, crispy, spicy, and sweet.


  • I usually like to line my air fryer basket with the rounds of parchment paper that has holes cut in it. This isn’t 100 percent necessary, but it makes the process a whole lot easier and less messy.
  • You can marinate the chicken overnight if you like. It will only get more flavorful.
  • You can also make the sauce ahead. Make it as long as a few days ahead and keep it covered in the fridge. Bring it to room temperature before tossing it with the cooked chicken.
  • Don’t toss the chicken with the sauce until just before serving. This way the coating on the chicken will stay nice and crunchy.

Just like the original deep-fried version, this one is crunchy, crispy, spicy, and sweet. You won’t be able to stop eating it.

Prep Time: 15 minutes

Cook Time: 15 minutes 

Total Time: 30 minutes 

INGREDIENTS For Air Fryer Korean Fried Chicken

For the chicken

For the sauce

INSTRUCTIONS For Air Fryer Korean Fried Chicken
  1. Line the air fryer basket with parchment paper (see note).
  2. In a medium bowl, combine the chicken, vinegar, soy sauce, ginger, salt, and pepper and tos to coat the chicken. Let marinate for 15 to 20 minutes. If you want to marinate the chicken for longer, cover and refrigerate it for as long as overnight.
  3. Beat the eggs in a shallow bowl.
  4. Put the cornstarch in a separate shallow bowl.
  5. Dunk the chicken pieces first in the egg and then in the cornstarch to coat. Arrange the coated chicken pieces on the parchment paper in the air fryer.
  6. Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.
  7. Air fry the chicken at 400ºF for 8 minutes. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.
  8. While the chicken is cooking, make the sauce. In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.
  9. When the chicken is finished air frying, transfer it to a medium bowl and toss with the sauce. Garnish with sesame seeds and scallions, if desired.

1. When I cook things like this in the air fryer, I like to use the round sheets of parchment paper with holes in them that are made for use in steamer baskets or air fryer baskets. This makes turning the pieces easier and also cuts down on cleanup. If you don’t have those, use regular parchment paper and cut it into strips. Arrange the strips over the bottom of the air fryer, leaving space between. Arrange the chicken pieces on the strips.

2. To deep fry the chicken instead of air frying it, simply leave out the egg and dredge the marinated chicken pieces in the starch directly. Heat a vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stove top. Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides.


Serving: 1 | Calories: 459kcal | Carbohydrates: 42g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 214mg | Sodium: 1558mg | Fiber: 2g | Sugar: 17g

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