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Air-Fryer Korean Fried ChickenRecipe by Chef Heidi Fink

All the same flavours and textures of Korean fried chicken, without the hassle of a using a deep-fryer. These wings are spicy, sweet, salty, flavourful, crispy and sticky – a family favourite for sure!

Ingredients

  • Sweet & Spicy Sauce
  • Chicken

Directions

  1. Sauce: Combine sesame oil, garlic, and ginger in small sauce pan and heat over medium low heat until mixture is bubbly and garlic and ginger are fragrant but not browned, about 1 minute. Whisk in water, sugar, gochujang, and soy sauce until smooth; set aside.
  2. Chicken: Preheat airfryer to 400.
  3. Toss chicken with oil and 3/4 teaspoon of salt to coat evenly. In a separate small bowl, mix together the cornstarch and 1/4 teaspoon of salt. Toss with oiled chicken.
  4. Spray air fryer basket with pan spray. Lay chicken in one layer and spray tops with pan spray. Cook for 10 minutes, flip. Cook for another 10 minutes. Flip again. Cook another 5 to 8 minutes, until browned and crispy. OR use the Oven Method, outlined below.
  5. Remove from fry basket to a bowl. Toss with sauce to coat. Serve immediately, with steamed rice, pickled vegetables, and toasted sesame seeds.

Overthead view of two plates of Korean air-fried chicken on whte plates, with steamed rice, korean pickles, and more sauce on the side; background shows ingredients used to make this meal

 

Variations

OVEN METHOD:

  1. Preheat oven to 375 convection. Cover a baking sheet with parchment paper.
  2. Prepare sauce as in the recipe above.
  3. Prepare chicken as in recipe above (first toss wth oil & salt, then cornstarch mixture).  Lay chicken in one even layer on parchment-lined tray. Spray well with pan spray.
  4. Place in pre-heated oven. Cook 12 minutes. Flip and cook another 12 minutes. Flip again and cook 10 to 15 minutes longer, cranking the heat at the end if necessary to achieve browning.
  5. Remove chicken to a bowl and toss with sauce to coat evenly.

 
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