Air Fryer Korean Chicken

Korean fried chicken has earned its legendary status on the streets of Seoul for good reason—shatteringly crispy skin, juicy meat, and a glaze that hits every note of sweet, spicy, and savory all at once. This air fryer version brings that same bold flavor home in just 45 minutes, skipping the deep-fryer without sacrificing a single bit of crunch. Boneless, skinless chicken thighs are marinated in soy sauce, rice wine, garlic, and ginger, then double-coated in potato starch for that signature crispy shell. A sticky gochujang glaze—made with honey, brown sugar, rice vinegar, and sesame oil—ties everything together in the most gloriously messy, finger-licking way. This is Korean street food, lighter and easier, right in your own kitchen.

Save

What makes this dish special is the layering of flavor at every stage. The marinade—soy sauce, mirin, garlic powder, and ginger powder—seasons the chicken all the way through before it ever meets the air fryer. The double potato-starch coating locks in moisture while building that distinctive crackling exterior. And the gochujang glaze, simmered until thick and glossy, clings to each piece like a fiery, honey-kissed lacquer. Finished with toasted sesame seeds and sliced green onions, this is a dish that looks as stunning as it tastes.

Ingredients

• Chicken: 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (mirin or sake)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• Coating: 1 cup (120 g) potato starch (or cornstarch)
• 2 large eggs, beaten
• Cooking spray or neutral oil (for air fryer basket)
• Gochujang Glaze: 1/4 cup (60 g) gochujang (Korean chili paste)
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon sesame oil
• Garnish: 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

Step 1 – Marinate the Chicken

In a large bowl, combine the chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix well and marinate for 10–15 minutes.

Step 2 – Preheat the Air Fryer

Preheat the air fryer to 400°F (200°C).

Step 3 – Coat the Chicken

Dredge each chicken piece in potato starch, dip into the beaten eggs, then dredge again in potato starch for extra crispiness.

Step 4 – Prepare the Basket

Lightly spray the air fryer basket with oil. Arrange chicken in a single layer without overcrowding (work in batches if needed).

Step 5 – Air Fry the Chicken

Spray the tops of the chicken pieces with oil. Air fry for 10 minutes, flip, then spray again and air fry for another 8–10 minutes until golden and cooked through.

Step 6 – Make the Gochujang Glaze

While the chicken cooks, prepare the glaze: In a small saucepan, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring frequently until thickened (about 3–4 minutes). Remove from heat.

Step 7 – Glaze the Chicken

Toss the hot chicken pieces in the gochujang glaze until well coated.

Step 8 – Garnish and Serve

Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

Zusatztipps für die Zubereitung

Für eine extra knusprige Kruste empfiehlt es sich, die doppelt panierte Hähnchenstücke vor dem Frittieren kurz ruhen zu lassen, damit die Stärke gleichmäßig haftet. Die Heißluftfritteusen-Körbe sollten nicht überfüllt werden – arbeite lieber in Chargen, damit die heiße Luft gleichmäßig zirkulieren und das Hähnchen rundum goldbraun werden kann. Die Glasur sollte erst kurz vor dem Servieren aufgetragen werden, um die knusprige Textur so lange wie möglich zu erhalten. Achte beim Wenden der Stücke auf Zangen, um die Panade nicht zu beschädigen.

Varianten und Anpassungen

Wer es noch schärfer mag, kann der Gochujang-Glasur eine Prise koreanische Chiliflocken (Gochugaru) hinzufügen. Hähnchenbrustfilets können anstelle von Schenkelfleisch verwendet werden – die Garzeit sollte dabei entsprechend für das magerere Fleisch angepasst werden. Für eine glutenfreie Variante empfiehlt sich Tamari statt Sojasoße sowie die Verwendung von zertifiziert glutenfreier Gochujang-Paste. Überprüfe stets die Produktetiketten, um Allergeninformationen zu bestätigen.

Serviervorschläge

Dieses Gericht schmeckt am besten frisch und heiß, direkt nach dem Glasieren. Serviere es mit eingelegtem Rettich und gedämpftem Reis für eine vollständige, authentisch koreanisch inspirierte Mahlzeit. Ein frischer Gurkensalat oder Kimchi passt ebenfalls hervorragend dazu und sorgt für einen erfrischenden Kontrast zur würzig-süßen Glasur.

Save

Air Fryer Korean Fried Chicken with Gochujang Glaze is proof that you don't need a wok full of oil to achieve the crispy, saucy, deeply flavored chicken that Korean cuisine is celebrated for. With 420 calories per serving, 30 grams of protein, and all the bold character of the original street-food classic, this recipe earns a permanent spot in your weeknight rotation. Whether you're cooking for family or hosting friends, the combination of that golden crunch and glossy, fiery glaze is guaranteed to impress—and disappear—fast.

Recipe Q&A

→ What type of chicken is best for this dish?

Boneless, skinless chicken thighs are ideal for juicy, tender results, but chicken breasts can be used by adjusting cooking times.

→ How do I achieve a crispy coating using the air fryer?

Dredge the chicken twice in potato starch surrounding the egg wash, then lightly spray with oil before air frying for extra crispiness.

→ Can I make the glaze spicier?

Absolutely, add a pinch of Korean chili flakes (gochugaru) or extra gochujang to increase heat in the glaze.

→ Is there a gluten-free option for this dish?

Yes, substitute tamari for soy sauce and ensure the gochujang used is labeled gluten-free.

→ What sides pair well with this chicken?

Pickled radish and steamed rice complement the flavors beautifully and offer a balanced meal.

→ How long does the cooking process take?

Marinating takes 10-15 minutes, and air frying requires about 18-20 minutes, making the total under 45 minutes.