Air Fryer Korean Fried Chicken will be your next obsession when you are craving something crispy and flavorful but don’t want to deep fry. It delivers that signature crunch with a sticky, spicy-sweet glaze—all without the excess oil.
Made with gochujang, honey, and soy sauce, this dish is a game-changer for anyone who loves bold flavors and crispy textures. Plus, thanks to the air fryer, it’s easy, mess-free, and comes together in no time!
What is Korean Fried Chicken?
Korean Fried Chicken (or KFC, as some people like to call it!) is known for its extra crispy coating and irresistible sauce.
Unlike traditional fried chicken, Korean Fried Chicken uses a lighter, ultra-crispy batter and is often double-fried for maximum crunch. My method uses the air fryer so you get maximum crunch with minimal oil.
The sauce, typically made with gochujang (Korean red chili paste), balances sweet, spicy, and umami flavors, making each bite addictively delicious.
Why You’ll Love This Recipe
- Crispy Without Deep Frying: Thanks to the air fryer, you get golden, crunchy chicken without the hassle (or mess) of deep frying.
- Bold Korean Flavors: The combination of gochujang, soy sauce, honey, and garlic creates a sticky, spicy-sweet sauce that coats each bite perfectly.
- Quick & Easy: No need to wait for oil to heat up—this recipe comes together fast with simple ingredients.
- Better Than Takeout: You control the ingredients, so it’s fresher and healthier than what you’d get at a restaurant.
- Perfect for Any Occasion: Serve it as an appetizer, a main dish, or even for game day—this chicken is always a crowd-pleaser!
Ingredients
For the Fried Chicken:
- Chicken Wings or Drumettes: The perfect cut for bite-sized, crispy fried chicken with juicy, tender meat inside.
- All-Purpose Flour: Helps create a light and crispy coating when combined with cornstarch.
- Cornstarch: The secret to extra crispy chicken—cornstarch gives the coating a delicate crunch.
- Garlic Powder & Onion Powder: Adds depth of flavor to the batter without overpowering the chicken.
- Salt & Freshly Cracked Black Pepper: Essential for seasoning the chicken and enhancing the overall taste.
- Large Egg, Beaten: Helps the flour mixture stick to the chicken for an even, crispy coating.
- Avocado Oil Spray: A high-smoke-point oil that helps crisp up the chicken in the air fryer without excess grease.
For the Sauce:
- Gochujang: This Korean chili paste is the backbone of the sauce, adding deep, spicy, and slightly sweet notes.
- Soy Sauce: Provides umami and saltiness to balance the spice.
- Honey & Brown Sugar: The perfect duo for a touch of sweetness that caramelizes beautifully in the sauce.
- Rice Vinegar: Adds a subtle tang to balance the rich and bold flavors.
- Sesame Oil: A finishing touch that enhances the sauce with a nutty aroma.
- Garlic & Ginger: These aromatics bring warmth and depth to the sauce.
- Water: Helps thin the sauce for an even coating on the chicken.
For the Garnish:
- Sesame Seeds: Adds a toasty crunch and enhances the presentation.
- Green Onions, Thinly Sliced: Brings freshness and a pop of color to the final dish.
How to Make Air Fryer Korean Fried Chicken
1. Prep the Chicken
Pat the chicken wings dry with a paper towel to remove excess moisture—this helps achieve a crispier coating. In a large bowl, mix the flour, cornstarch, garlic powder, onion powder, salt, and pepper.
2. Coat the Chicken
In a separate bowl, beat the egg. Dip each chicken piece into the egg, ensuring it’s fully coated. Then, dredge the chicken in the flour mixture, pressing lightly to create an even coating.
3. Air Fry the Chicken
Preheat the air fryer to 400°F for a few minutes. Lightly spray the air fryer basket with avocado oil to prevent sticking.
Arrange the chicken in a single layer, making sure not to overcrowd the basket. Spray the chicken with avocado oil and brush lightly to ensure an even coating.
Air fry for 13-15 minutes, flipping halfway through, until the chicken is crispy and golden brown.
4. Make the Sauce
While the chicken cooks, prepare the sauce.
In a small saucepan over medium heat, combine the gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and water.
Stir and simmer for 2-3 minutes until the sauce thickens slightly, then remove from heat.
5. Toss & Serve
Transfer the crispy chicken to a large bowl. Pour the sauce over the chicken and toss until evenly coated.
Arrange the coated chicken on a serving plate, then sprinkle with sesame seeds and green onions. Serve immediately and enjoy!
Storage
This chicken is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 375°F for 3-4 minutes to maintain crispiness.
Tips
- Pat the chicken dry: Removing excess moisture BEFORE coating helps create a crispier texture.
- Don’t overcrowd the air fryer: Cooking in batches ensures even airflow, which leads to crispier chicken.
- Brush on the oil evenly: Lightly brushing the avocado oil on the chicken ensures an even crisp without excess grease.
