Crispy, spicy and full of flavour! Make this delicious Korean Fried Chicken in the Air Fryer in just 20 minutes!
You may have already seen this delicious Korean Fried Chicken recipe on the blog. This air fryer Korean Fried Chicken has all the South Korean flavours without having to fry in hot oil. How quick and easy is that?!
Korean fried chicken (dakgangjeong), is a popular style of fried chicken originating from South Korea. It is unbelievably crispy and coated in an irresistible sweet, spicy and sticky honey sauce. Make this Air Fryer Korean Fried Chicken in as little as 20 minutes and it will undoubtedly become a family favourite.
You will absolutely love how easy and tasty this recipe is! Give it a try today.
What goes into the Korean fried chicken sauce?
You will find many variations but the seasoning for Korean fried chicken typically includes a mix of soy sauce, garlic, ginger, and other spices. Some versions, like the one I have here, feature a sweet and sticky glaze made with gochujang (Korean chili paste), adding a spicy and slightly sweet kick to the chicken.
About this air fryer recipe
This Air Fryer Korean Fried Chicken is cooked solely in the air fryer. To do this, you will need a metal cake/loaf tin that fits in your air fryer basket. This is used to cook out the rawness of the garlic and bring the sauce ingredients to a simmer. You will then add the cooked chicken to the metal tin and heat it through ready for serving. Alternatively, you can follow the steps for the sauce using a wok/pan on the stove just like in this Korean Fried Chicken recipe.
How can I make this Korean Fried Chicken my own?
While some Korean fried chicken sauces, like yangnyeom, are quite spicy due to the inclusion of ingredients like gochujang, others like soy garlic or honey butter are mild and focus more on sweetness or savoury flavours.
Soy garlic sauce: a popular choice for Korean fried chicken, known for its savory and slightly sweet flavor profile with a mild garlicky kick.
Honey butter sauce: a rich, sweet, and buttery glaze that perfectly complements the crispy texture of Korean fried chicken.
Why not try…
- Adjusting Spice Level: You can adjust the amount of gochujang to control the spiciness of the sauce. For a milder sauce, reduce the amount.
- Garlic Intensity: For a stronger garlic flavour, you can add more minced garlic or even use garlic powder in addition to fresh garlic.
- Sweetness Balance: Adjust the sweetness by varying the amount of honey or brown sugar. You can add more or less according to your taste.
- Thickness: If you prefer a thicker sauce, let it cook in the Air Fryer for a bit longer until it reaches your desired consistency. Be careful not to overcook it as the sugar can burn.
What can I serve my Korean Fried Chicken with?
Korean fried chicken pairs wonderfully with a variety of sides and accompaniments that complement its bold flavours and crispy texture. Here are some popular options:
Sticky Rice: What sets sticky rice apart from other rice varieties is its sticky and chewy texture. This is down to it high amylopectin content, which is a type of starch that becomes gelatinous when cooked. The grains of sticky rice cling together, creating a a satisfying mouthfeel that is loved by many.
Spicy Green Beans: Vegetables don’t have to be boring and this recipe certainly isn’t. It is really quick and easy to make and calls for ingredients such as galangal which you may have in anyway after making my other Asian dishes. You should try these spicy green beans with this Air Fryer Korean Fried Chicken!
Korean Pancakes: Korean pancakes are a must try snack that can also be served as a side dish or starter course for any Korean meal. Spring onions (scallions) are a popular addition but you really can get creative and add other veggies and spices.
Korean Cucumber Salad: Korean cucumber salad is a must with any Korean meal. Just be sure to source the freshest, crispiest cucumber and spring onions (scallions) you can find. You can whisk the delicious dressing together in a minute.
How long will my fried chicken keep in the fridge?
This Air Fryer Korean Fried Chicken can be kept in the fridge for 3-4 days. Make sure to store the chicken in airtight containers to prevent it from drying out. Also, if possible, store the sauce separately from the chicken. This helps maintain the chicken’s crispiness and prevents it from becoming soggy.
When you want to reheat your Korean Fried Chicken, set your air fryer to 375°F (190°C) and heat the chicken for 5-7 minutes.
Pro Tips
- Cornstarch and Rice Flour Coating: In the recipe below, you only use cornflour for coating the chicken. This works really well. If you can get it, you might like to try a 50/50 mixture of cornflour and rice flour. Rice flour isn’t as easy to come by but it does give the chicken an even crispier exterior.
- Seasoning the sauce: Please use this recipe as a guide. Be sure to taste the sauce before adding the chicken. You can easily adjust it to taste.
Step by step photographs…
Get your ingredients together before you start. This will save you time.
Add the salt, pepper and rice wine vinegar to a bowl. Mix well then add the chicken. Coat the chicken in the marinade and leave for up to 24 hours.
Combine the corn flour, salt, pepper and garlic granules on a plate.
Coat each piece of chicken in the flour mix.
Dust off any excess flour then place the chicken in the air fryer basket. Make sure they are evenly spread out. Cook them in batches if necessary. Air fry for 10 minutes at 200C/400C.
After 10 minutes in the air fryer, turn them around and air fry for a further 5 minutes or until golden brown and crispy.
Mix the sauce ingredients and place in a air fryer safe metal cake or loaf tin (you can do this on the stove in a pan instead). Air fry at 180C for 5 minutes.
Add the cooked chicken to the sauce and continue cooking at 180C for 3 minutes.
Serve with sticky rice and top with green onions. Delicious!
Have you tried this Air Fryer Korean Fried Chicken recipe?
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Air Fryer Korean Fried Chicken
Ingredients
- 900g (2 lbs) chicken breast, cut into bite sized pieces
- 4 tsp fine sea salt
- 4 tsp ground black pepper
- 2 tbsp garlic powder
- 2 tbsp rice wine or dry sherry
- 260g (2 cups) cornflour (corn starch)
- FOR THE SAUCE
- 2 ½ tbsp gochujang
- 1 tbsp dried red chilli flakes (optional)
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 2 tbsp honey
- 3 tbsp soy sauce
- 4 tbsp rice wine or sherry
- 3 tbsp garlic, minced
- 2 tbsp sesame oil
- TO GARNISH
- 4 spring onions (scallions), thinly sliced
- 2 tbsp toasted sesame seeds
Instructions
- Whisk half of the salt, pepper and garlic powder together with the Chinese rice wine to make the marinade. Add the chicken and mix well with your hands ensuring the chicken pieces are evenly coated with the marinade.
- Allow to marinate while you prepare the rest of the dish or overnight. The longer the chicken rests in the marinade the better.
- When ready to air fry, pre heat the air fryer to 200C/400F.
- Pour the flour onto a plate and add the remaining salt, pepper and garlic powder. Then dust each piece of chicken with the flour mixture.
- Be sure to shake off any excess flour. Brush each chicken piece with a little oil. Cooking in small batches, place a few pieces of chicken in the air fryer basket and cook for 10 minutes. Turn over and cook for a further 5 minutes or until crispy.
- With all the chicken fried, it’s time to make the sauce. Mix the sauce ingredients in a bowl then transfer to an air fryer safe cake or loaf tin. AIr fry at 180C for 5 minutes. If you would prefer, you can heat the sauce on a stove in a wok instead.
- The sauce should now be simmering. Add the fried chicken. I usually add the chicken to the sauce in batches too as it is easier to ensure that it is all equally coated. Ensure that they chicken is heated through and then add the toasted sesame seeds and chopped spring onions(scallions) to serve.
- I like to serve Korean fried chicken with plain white rice.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 3804mgCarbohydrates: 37gFiber: 3gSugar: 22gProtein: 5g