Korean Fried Chicken Air Fryer
A healthier twist on classic Korean fried chicken, made with an air fryer for a crispy, delicious finish.
Ingredients
Chicken and Coating
- 8 pieces chicken tenders Pat dried before use
- 1 cup crushed corn flakes Adds crunchiness
- 1 tbsp garlic powder For seasoning
- 1 tsp paprika For flavor
- 2 eggs eggs Beaten for coating
- 1 tsp salt For seasoning
- 1 tsp pepper For seasoning
Korean Style Sauce
- 1 tbsp avocado oil For cooking and flavor
- 2 cloves garlic (minced) Adds depth to the sauce
- 2 stalks green onion (whites and greens separated) For garnish and flavor
- 2 tbsp gochujang Korean chili paste for heat
- 3 tbsp honey For sweetness
- 3 tbsp ketchup For tang and sweetness
- 2 tbsp mirin Japanese rice wine for flavor
- 1 tbsp sesame oil For aroma and richness
- toasted sesame seeds For garnish
Instructions
Preparation
- Pat dry the chicken tenders with paper towels. Season with salt and pepper.
Cooking Chicken
- Preheat the air fryer to 400°F (200°C).
- Coat chicken in beaten eggs, then dredge in the crushed corn flakes.
- Arrange chicken in a single layer in the air fryer basket and lightly spray with avocado oil.
- Cook the chicken in the air fryer for about 12-15 minutes or until golden brown, flipping halfway.
Preparing Sauce
- In a bowl, combine minced garlic, gochujang, honey, ketchup, mirin, and sesame oil. Mix until smooth.
Coating Chicken
- Once cooked, toss chicken tenders in the Korean sauce until well coated.
Serving
- Plate the chicken, garnish with green onions and toasted sesame seeds, and enjoy your crispy goodness.
Notes
For maximum crispiness, do not overcrowd the air fryer; cook in batches if necessary. Pair with pickled radishes or steamed rice for a complete meal.