Air Fryer Korean Chicken (Print Version)

Crispy, juicy chicken pieces air-fried and glazed with spicy-sweet gochujang and sesame seeds.

# What You Need:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon soy sauce
05 - 1 tablespoon rice wine (mirin or sake)
06 - 1 teaspoon garlic powder
07 - 1 teaspoon ginger powder

→ Coating

08 - 1 cup potato starch or cornstarch
09 - 2 large eggs, beaten
10 - Cooking spray or neutral oil for air fryer basket

→ Gochujang Glaze

11 - 1/4 cup gochujang (Korean chili paste)
12 - 2 tablespoons honey
13 - 2 tablespoons brown sugar
14 - 2 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 2 garlic cloves, minced
17 - 1 teaspoon sesame oil

→ Garnish

18 - 1 tablespoon toasted sesame seeds
19 - 2 green onions, thinly sliced

# How To Make It:

01 - In a large bowl, combine chicken pieces with salt, pepper, soy sauce, rice wine, garlic powder, and ginger powder. Mix thoroughly and marinate for 10 to 15 minutes.
02 - Preheat the air fryer to 400 degrees Fahrenheit.
03 - Dredge each chicken piece in potato starch, dip into beaten eggs, then dredge again in potato starch for maximum crispiness.
04 - Lightly spray the air fryer basket with oil. Arrange chicken in a single layer without overcrowding; work in batches if necessary.
05 - Spray the tops of chicken pieces with oil. Air fry for 10 minutes, flip, spray again, and air fry for 8 to 10 minutes until golden and cooked through.
06 - While chicken cooks, combine gochujang, honey, brown sugar, soy sauce, rice vinegar, minced garlic, and sesame oil in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently until thickened, approximately 3 to 4 minutes. Remove from heat.
07 - Toss hot chicken pieces in gochujang glaze until thoroughly coated.
08 - Transfer glazed chicken to a serving platter and garnish with toasted sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • Lighter than deep-fried: The air fryer delivers incredible crispiness with a fraction of the oil.
  • Big Korean flavors: The gochujang glaze is sweet, spicy, savory, and deeply satisfying.
  • Double-coat technique: Potato starch dredged twice creates an extra-crunchy shell that holds up under the glaze.
  • Ready in 45 minutes: From marinade to table in under an hour, perfect for weeknights.
  • Dairy-free: Naturally free of dairy, making it suitable for a wide range of diets.
02 -
  • Double-dredge for maximum crunch: The potato starch → egg → potato starch coating is the key to an ultra-crispy shell that doesn't go soggy under the glaze.
  • Don't skip the oil spray: A light spray on top of the chicken before and after flipping ensures even browning in the air fryer.
  • Work in batches: Overcrowding the basket traps steam and prevents crispiness—give the chicken space to breathe.
  • Glaze at the last moment: Toss the chicken in the glaze right before serving to preserve the crunch as long as possible.
  • Check allergens: Gochujang and soy sauce may contain gluten; use tamari and certified gluten-free gochujang if needed. This recipe contains soy, eggs, and sesame.
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