Let's Talk Air Fryer Korean Fried Chicken (and Why This Recipe Exists...)
I literally only started making Korean fried Chicken at home because of, not gonna lie, a craving at 10:52pm when everything decent was closed and the delivery guys seemed to have colluded against me. The first time, it was a circus. My kitchen turned into an oil-slick warzone and I may have had a minor meltdown when flour scattered everywhere (including on the cat). But THEN, everything changed—I bought an air fryer. Suddenly, the whole process was about as dramatic as watching paint dry, except the paint is crispy and delicious and tastes like a miracle.
Why You'll Love This (Or At Least, Not Hate It...)
Honestly, my family goes completely bonkers for this when I bust it out on Friday nights—or whenever there's a game on, but that's just coincidental timing, of course. The best bit? No fryer smell lingering for eight days! I make this when I want something snappy, crispy, and a little special but don't feel like mopping the floor after. (Pro tip: Air fryer means way fewer mystery stains!) My kids scarf down the little nuggets and—sometimes—so do I before it hits the table... don’t judge.
Here's What You Need (And What You Can Swap)
- 600g boneless chicken thighs, cut into chunks (or, in a pinch, chicken breast, but it’s honestly juicier with thighs)
- ½ cup plain flour (I’ve swapped with rice flour when I ran out once—it turned out lighter but just as crispy)
- ½ cup potato starch (cornstarch is okay if you can’t find potato, but the texture's a bit different)
- 1 teaspoon garlic powder (been known to measure this with ‘a generous shake’ instead)
- 1 teaspoon salt (I err on the short side here and add more later if it needs)
- ½ teaspoon black pepper
- 1 egg (sometimes I use two if the chickens are extra big; it’s not a science)
- 2 tablespoon milk or water (I sometimes skip this, honestly, but it does help)
- Olive oil spray, or a glug of any neutral oil really
- For the sauce:
- 2 tablespoon gochujang (spicy red pepper paste—Grandma swore by a certain brand, but use what you've got)
- 2 tablespoon honey (I’ve substituted maple syrup in a pinch—nobody noticed)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (apple cider vinegar did the job once)
- 1 clove garlic, minced (okay, sometimes two if I’m feeling spicy)
- 1 teaspoon toasted sesame oil
- Optional: Toasted sesame seeds, chopped green onions, more or less as you fancy
How To Make It (With My Little Shortcuts and Secrets)
- Pat your chicken dry (super important—don't skip unless you're feeling rebellious), and cut into bite-sized pieces.
- Toss chicken in a bowl with salt, pepper, and garlic powder. If you remember, let it sit for 15 minutes. If not, well, life happens.
- In another bowl, mix flour and potato starch together. In a third bowl, whisk the egg and milk (or water, or nothing, if you’ve already run out like I have sometimes).
- Coat chicken pieces first in the egg mix, then into the flour mixture. Press the coating on so it sticks. I do this one chunk at a time; slows me down but I tell myself it’s therapeutic.
- Preheat your air fryer to 200C (400F) for about 3 minutes (unless you forget, I sometimes pop them in a cold basket and they're still great).
- Lightly spray the bottom of the air fryer basket with oil. Lay chicken pieces in a single layer (squishing them together never ends well, trust me), then spritz or brush a little more oil on top.
- Cook for 10 minutes. Flip the pieces (this is the stage where it’ll look weirdly pale and unimpressive, ignore that). Then go another 8–10 minutes until golden and crisp and chicken is cooked through (I sneak one to check—chef’s treat!).
- While chicken cooks, make your sauce: Whisk all the sauce stuff in a small saucepan over lowish heat. Stir until bubbly and a little thick (sometimes I rush, but really, give it a few minutes—it deepens the flavor).
- When the chicken’s done, toss it with sauce in a big bowl until it’s all glossy. Sprinkle with sesame seeds and green onions if you remember, or not if you’re me on a Thursday night.
Notes From the Line of Fire (or, Things I’ve Figured Out)
- If you use chicken breast, just watch it closely—it’ll dry out quicker than a British sense of humor.
- I discovered leftover sauce is great on rice or even fries. Or just your finger (not recommended if company’s over).
- Don’t pile up the chicken in the basket. I tried that once—undercooked bits and a crying fit. Just do batches.
If You Feel Like Mixing It Up (aka My Experiments)
- One time I added a dab of grated ginger to the sauce—surprisingly awesome.
- Tried making it gluten-free with almond flour... Result: Let’s not talk about that. Stick to rice flour if you want gluten-free.
- I sometimes skip tossing in the sauce and just dip—that way leftovers (if there are any) stay crispier longer.
Don’t Worry About Fancy Equipment
Look, I use a pretty basic air fryer (not a fancy pants model or anything). If you don’t have one, you could try baking at a high temp, but I haven’t managed the same magic crunch—though maybe you will! I think a conventional oven and a sturdy wire rack get you 80% there, if you’re desperate.
How to Store This (If You Actually Have Leftovers)
Here’s the honest truth: we almost never have leftovers, but if you do, pop them in an airtight container in the fridge up to 2 days. The coating softens, but 5 mins in the air fryer brings back the crunch. But let’s be real, they barely make it past midnight in my house.
How I Like To Serve It (and You Could Too)
My traditions? I pile the chicken onto a platter and stand back. Pour a round of cold beers (for the grown ups—kids get fizzy water) and serve with pickled radishes or sliced cucumbers because my mother-in-law would haunt me if I skipped something fresh. Sometimes I even brush a tiny bit more sauce on top for extra kick, but that's purely self-indulgent.
Hard-Earned Wisdom (aka Lessons from Oops Moments)
- Once I rushed the flipping step—yeah, don’t. Everything stuck and some turned out raw. Take the time, it’s worth it.
- If you dump all the sauce at once, don’t be surprised if there’s puddles at the bottom. Add a bit at a time and toss—trust me, less is more here.
- Don’t skip spraying oil. The first batch I ever made looked sad and dusty (tasted fine but, y’know, not date-night material).
Just a Few FAQs. Ask Me Anything!
- Can I make this less spicy?
- Yep! Just use less gochujang and maybe bump up the honey a smidge. Or go completely rogue and dip in mayo (no judgment).
- Do I have to use chicken thighs?
- Nope. Breast works too, just be careful not to overcook. Thighs really hold up better in my experience though.
- Why is my chicken sometimes not as crispy?
- Could be the coating—double-dip if you're really after crunch, or blast with a bit more oil. Oh, and don't overcrowd the basket. Seriously, don't.
- How do I reheat it?
- Air fryer at 180C (350F) for 5 minutes usually sorts it right out. Oven works too—just try not to let it dry out. Microwave is... not my friend here.
- What's a good side dish?
- Cold beer (ha), pickled radishes, quick cucumber salad, or honestly just straight up rice. Some nights, that’s the best I can manage!
Oh, and if you ever figure out how to eat this in white clothes without stains, tell me your secret. Or better yet, just embrace the chaos and grab some napkins. Enjoy!
Ingredients
- 600g boneless chicken thighs, cut into chunks
- ½ cup plain flour
- ½ cup potato starch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg
- 2 tablespoon milk or water
- Olive oil spray, or a glug of any neutral oil
- 2 tablespoon gochujang
- 2 tablespoon honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon toasted sesame oil
- Optional: Toasted sesame seeds, chopped green onions
Instructions
-
1Pat your chicken dry (super important—don't skip unless you're feeling rebellious), and cut into bite-sized pieces.
-
2Toss chicken in a bowl with salt, pepper, and garlic powder. If you remember, let it sit for 15 minutes. If not, well, life happens.
-
3In another bowl, mix flour and potato starch together. In a third bowl, whisk the egg and milk (or water, or nothing, if you’ve already run out like I have sometimes).
-
4Coat chicken pieces first in the egg mix, then into the flour mixture. Press the coating on so it sticks. I do this one chunk at a time; slows me down but I tell myself it’s therapeutic.
-
5Preheat your air fryer to 200C (400F) for about 3 minutes (unless you forget, I sometimes pop them in a cold basket and they're still great).
-
6Lightly spray the bottom of the air fryer basket with oil. Lay chicken pieces in a single layer (squishing them together never ends well, trust me), then spritz or brush a little more oil on top.
-
7Cook for 10 minutes. Flip the pieces (this is the stage where it’ll look weirdly pale and unimpressive, ignore that). Then go another 8–10 minutes until golden and crisp and chicken is cooked through (I sneak one to check—chef’s treat!).
-
8While chicken cooks, make your sauce: Whisk all the sauce stuff in a small saucepan over lowish heat. Stir until bubbly and a little thick (sometimes I rush, but really, give it a few minutes—it deepens the flavor).
-
9When the chicken’s done, toss it with sauce in a big bowl until it’s all glossy. Sprinkle with sesame seeds and green onions if you remember, or not if you’re me on a Thursday night.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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