Air Fryer Korean Fried Chicken: Crispy, Flavorful, and Easy!

Korean fried chicken, known for its incredibly crispy texture and addictively flavorful sauces, is a global sensation. While traditionally deep-fried, this air fryer version offers a healthier and easier way to enjoy this beloved dish. Achieving that signature crispy exterior in an air fryer is surprisingly simple, and the vibrant Korean sauces are quick to whip up. This recipe will guide you through creating perfectly crispy and intensely flavorful Korean fried chicken right in your own kitchen, using the convenience of your air fryer.

## Why Air Fryer Korean Fried Chicken?

* **Healthier:** Significantly less oil is used compared to deep-frying, reducing the fat content while still achieving a satisfyingly crispy texture.
* **Easier:** The air fryer is less messy and requires less hands-on attention than deep-frying. No need to monitor oil temperature or worry about splattering.
* **Faster:** Air frying generally cooks food faster than traditional oven baking.
* **Crispy Texture:** The air fryer circulates hot air around the chicken, resulting in evenly cooked and incredibly crispy skin.
* **Delicious Flavor:** The Korean sauces are the star of the show, delivering a perfect balance of sweet, savory, spicy, and umami.

## Key Ingredients for Air Fryer Korean Fried Chicken

Here’s a breakdown of the essential ingredients you’ll need for this recipe:

**For the Chicken:**

* **Chicken Pieces:** Bone-in, skin-on chicken pieces like drumsticks, wings, and thighs are ideal for maximum flavor and crispy skin. Boneless, skinless chicken thighs can also be used, but the cooking time may need adjustment.
* **Buttermilk:** Buttermilk tenderizes the chicken and helps the coating adhere better. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes until slightly thickened.
* **Salt and Pepper:** Essential for seasoning the chicken.
* **Garlic Powder and Onion Powder:** Adds depth of flavor to the chicken.
* **Ginger Powder:** A touch of ginger powder complements the other spices.
* **All-Purpose Flour:** The base of the breading.
* **Cornstarch:** Cornstarch is crucial for achieving that extra-crispy texture. It helps to absorb moisture and create a light, airy coating.
* **Baking Powder:** Baking powder helps the breading to puff up and become even crispier.
* **Paprika:** Adds color and a subtle smoky flavor.

**For the Korean Sauce:**

* **Gochujang (Korean Chili Paste):** The star of the show! Gochujang provides a spicy, savory, and slightly sweet flavor. You can find it at most Asian grocery stores or online.
* **Gochugaru (Korean Chili Powder):** Adds an extra layer of spice and a vibrant red color. Adjust the amount to your spice preference.
* **Soy Sauce:** Adds a salty and umami flavor.
* **Honey or Corn Syrup:** Provides sweetness and helps to create a sticky glaze.
* **Rice Vinegar:** Adds a touch of tanginess to balance the sweetness and spice.
* **Garlic:** Minced garlic adds a pungent and savory flavor.
* **Ginger:** Grated ginger adds a warm and aromatic flavor.
* **Sesame Oil:** Adds a nutty and fragrant aroma.
* **Sesame Seeds:** For garnish and added nutty flavor.
* **Optional:** A splash of sake or mirin can add depth to the sauce.

## Equipment Needed

* **Air Fryer:** A standard air fryer will work perfectly for this recipe. The size of your air fryer will determine how many pieces of chicken you can cook at once.
* **Mixing Bowls:** For marinating the chicken and preparing the breading.
* **Whisk:** For combining the dry ingredients.
* **Tongs:** For handling the chicken.
* **Small Saucepan:** For making the Korean sauce.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Meat Thermometer:** To ensure the chicken is cooked to a safe internal temperature.

## Step-by-Step Instructions

Here’s a detailed guide to making air fryer Korean fried chicken:

**Part 1: Preparing the Chicken**

1. **Marinate the Chicken:** In a large bowl, combine the chicken pieces, buttermilk, salt, pepper, garlic powder, onion powder, and ginger powder. Mix well to ensure all pieces are coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will be.
2. **Prepare the Breading:** In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, salt, and pepper. Make sure the ingredients are well combined to avoid clumps.
3. **Bread the Chicken:** Remove the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it’s completely coated. Press the flour mixture onto the chicken to help it adhere. For an extra crispy coating, you can double dredge the chicken: Dip it back into the buttermilk, then back into the flour mixture.

**Part 2: Air Frying the Chicken**

1. **Preheat the Air Fryer:** Preheat your air fryer to 380°F (190°C) for 5 minutes. This ensures that the air fryer is hot and ready to cook the chicken evenly.
2. **Arrange the Chicken in the Air Fryer:** Place the breaded chicken pieces in the air fryer basket in a single layer, making sure not to overcrowd. Overcrowding will prevent the chicken from getting crispy. If necessary, cook the chicken in batches.
3. **Cook the Chicken:** Air fry the chicken for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature of the thickest part of the chicken. Cooking time may vary depending on the size of the chicken pieces and the air fryer model.

**Part 3: Making the Korean Sauce**

1. **Combine the Sauce Ingredients:** In a small saucepan, combine the gochujang, gochugaru, soy sauce, honey (or corn syrup), rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk well to combine.
2. **Simmer the Sauce:** Heat the saucepan over medium heat and bring the sauce to a simmer. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. Be careful not to burn the sauce.

**Part 4: Assembling the Korean Fried Chicken**

1. **Toss the Chicken in Sauce:** Once the chicken is cooked and the sauce is ready, transfer the chicken pieces to a large bowl. Pour the Korean sauce over the chicken and toss to coat evenly.
2. **Garnish and Serve:** Garnish the Korean fried chicken with sesame seeds and serve immediately. You can also add chopped green onions for extra flavor and color.

## Tips for Perfect Air Fryer Korean Fried Chicken

* **Don’t Overcrowd the Air Fryer:** This is the most important tip for achieving crispy chicken. Cook the chicken in batches to ensure that each piece has enough space to cook evenly and get crispy.
* **Pat the Chicken Dry:** Before breading, pat the chicken pieces dry with paper towels. This will help the breading adhere better and create a crispier crust.
* **Use a Meat Thermometer:** To ensure the chicken is cooked to a safe internal temperature, use a meat thermometer to check the thickest part of the chicken. The internal temperature should reach 165°F (74°C).
* **Adjust the Spice Level:** The amount of gochugaru can be adjusted to your spice preference. If you prefer a milder sauce, use less gochugaru or omit it altogether.
* **Let the Chicken Rest:** After cooking, let the chicken rest for a few minutes before tossing it in the sauce. This will help the juices redistribute and prevent the chicken from drying out.
* **Spray with Oil (Optional):** For extra crispy skin, you can lightly spray the breaded chicken with oil before air frying. Use a neutral oil with a high smoke point, such as avocado oil or canola oil.
* **Line the Air Fryer Basket (Optional):** To make cleanup easier, you can line the air fryer basket with parchment paper specifically designed for air fryers. Make sure the parchment paper is perforated to allow for proper air circulation.

## Variations and Additions

* **Spicy Mayo:** For an extra creamy and spicy sauce, mix some mayonnaise with gochujang and a touch of honey or lime juice.
* **Garlic Soy Sauce:** For a less spicy option, try a garlic soy sauce. Combine soy sauce, minced garlic, honey, sesame oil, and a touch of rice vinegar.
* **Honey Garlic Sauce:** A classic combination that’s always a crowd-pleaser. Combine honey, soy sauce, minced garlic, and a touch of ginger.
* **Add Vegetables:** Serve the Korean fried chicken with a side of pickled radish, kimchi, or coleslaw for a complete meal.
* **Make it Gluten-Free:** Substitute the all-purpose flour with a gluten-free flour blend.

## Serving Suggestions

Air fryer Korean fried chicken is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Rice:** Serve with a side of steamed white rice or brown rice.
* **Noodles:** Serve with stir-fried noodles or ramen.
* **Salad:** Serve with a fresh salad for a lighter option.
* **Pickled Radish:** A classic Korean side dish that complements the spiciness of the chicken.
* **Kimchi:** Another popular Korean side dish that adds a tangy and spicy kick.
* **Coleslaw:** A creamy coleslaw provides a refreshing contrast to the spicy chicken.

## Storage and Reheating

* **Storage:** Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, preheat your air fryer to 350°F (175°C). Place the chicken in the air fryer basket and cook for 5-7 minutes, or until heated through. You can also reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes. The microwave is not recommended as it can make the chicken soggy.

## Air Fryer Korean Fried Chicken Recipe

**Yields:** 4-6 servings
**Prep Time:** 30 minutes (plus marinating time)
**Cook Time:** 20-25 minutes

**Ingredients:**

**For the Chicken:**

* 2 lbs bone-in, skin-on chicken pieces (drumsticks, wings, thighs)
* 2 cups buttermilk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon ginger powder
* 1 1/2 cups all-purpose flour
* 1/2 cup cornstarch
* 1 tablespoon baking powder
* 1 teaspoon paprika

**For the Korean Sauce:**

* 1/4 cup gochujang (Korean chili paste)
* 1 tablespoon gochugaru (Korean chili powder), adjust to taste
* 2 tablespoons soy sauce
* 2 tablespoons honey or corn syrup
* 1 tablespoon rice vinegar
* 2 cloves garlic, minced
* 1 teaspoon ginger, grated
* 1 teaspoon sesame oil
* Sesame seeds, for garnish
* Chopped green onions, for garnish (optional)

**Instructions:**

**Prepare the Chicken:**

1. In a large bowl, combine the chicken pieces, buttermilk, salt, pepper, garlic powder, onion powder, and ginger powder. Mix well to ensure all pieces are coated. Cover the bowl and marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, paprika, salt, and pepper.
3. Remove the chicken pieces from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring it’s completely coated. Press the flour mixture onto the chicken to help it adhere. For an extra crispy coating, you can double dredge the chicken: Dip it back into the buttermilk, then back into the flour mixture.

**Air Fry the Chicken:**

1. Preheat your air fryer to 380°F (190°C) for 5 minutes.
2. Place the breaded chicken pieces in the air fryer basket in a single layer, making sure not to overcrowd. If necessary, cook the chicken in batches.
3. Air fry the chicken for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature of the thickest part of the chicken.

**Make the Korean Sauce:**

1. In a small saucepan, combine the gochujang, gochugaru, soy sauce, honey (or corn syrup), rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk well to combine.
2. Heat the saucepan over medium heat and bring the sauce to a simmer. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

**Assemble the Korean Fried Chicken:**

1. Once the chicken is cooked and the sauce is ready, transfer the chicken pieces to a large bowl. Pour the Korean sauce over the chicken and toss to coat evenly.
2. Garnish the Korean fried chicken with sesame seeds and chopped green onions (optional).
3. Serve immediately and enjoy!

## Nutrition Information (per serving, approximate)

* Calories: 500-600
* Fat: 30-40g
* Saturated Fat: 8-10g
* Cholesterol: 150-200mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Fiber: 2-3g
* Sugar: 15-20g
* Protein: 30-40g

*Note: Nutrition information is approximate and may vary depending on the specific ingredients and cooking methods used.*

Enjoy your delicious and crispy Air Fryer Korean Fried Chicken! This recipe is sure to become a new favorite in your household. The perfect blend of crispy texture and bold Korean flavors makes it an irresistible dish for any occasion.