Okay, let’s just get right into it. Spicy Korean Fried Chicken Air Fryer Recipe is for anyone craving that crazy tasty crunch but dealing with, you know, the realities of home cooking (tiny kitchen, not in the mood for oil splattered all over your favorite PJs, oof).
Ever get those nights where you’re scrolling for a treat that’s not a thousand calories or a day’s work? This recipe sorts you out. If you still have some coconut on hand from other recipes (like this air fryer coconut chicken—delicious, by the way), you’re in the right place for more quick air-fryer magic.
Spicy Korean Fried Chicken Air Fryer Recipe
What is Korean fried chicken?
So, let’s talk about what makes Korean fried chicken different. First, it’s not just a regular fried chicken with hot sauce tossed on top. Nope. It’s usually double-fried (hello, ultimate crunchiness), then glazed in a finger-licking sweet and spicy sauce that hits all the taste buds at once.
Some folks swear it’s, honestly, the best fried chicken style in the world. There’s just something addictive about the balance—crispy outside, juicy inside, fiery but also sweet, very snackable.
Now, here’s where I switch things up. You don’t need to deep-fry anything (your smoke alarm, family, and pets will thank you). The air fryer gives you most of that famous crisp without gallons of oil. Trust me, once you try it, you’ll probably debate if you even want to go back to regular fried chicken again. So, let’s break it down together.
Spicy Korean Fried Chicken Air Fryer Recipe
How to make Air Fryer Korean Fried Chicken
To start, let’s not pretend I measured everything like a scientist the first time I tried this. Grab some boneless chicken pieces (thighs work best, but breasts are fine too if that’s what’s in your fridge). Toss them in a bowl with a pinch (or two) of salt and pepper. Next, you dredge them in potato starch or corn starch, which is key for that crazy crunch.
Spray or brush a bit of oil over them, plop ‘em into your air fryer basket (don’t overcrowd—seriously, don’t). Set your air fryer to 400°F and give it about 15-18 minutes, flipping halfway through so all sides get crisped up. While that’s going, mix up the sauce: gochujang (Korean chili paste), soy sauce, honey (or brown sugar), garlic, and a squirt of ketchup. Warm that over low heat just until it bubbles.
When your chicken’s golden and crisp, yank it out and toss it all in that spicy-sweet sauce. Taste one (okay, two), then set it out for the hungry crowd. That’s pretty much it!
Spicy Korean Fried Chicken Air Fryer Recipe
Ingredient Notes
If you have not tried gochujang before, just a heads up—it’s a bit magical. Adds heat and a deep umami flavor that regular hot sauce can only dream about. Potato starch? Way better crunch than flour (seriously), but you can swap for corn starch if that’s all you have.
Soy sauce is fine, but maybe splurge on a low-sodium one if you don’t want things too salty. Garlic? Never skip it. Fresh is better, but jarred stuff works if you’re in a rush (we’ve all been there). And for sweeter sauce, toss in more honey or even maple syrup if you’re feeling wild. There’s room to play here—no need to stress the details.
One time, I even tried tossing a dash of ginger in and, wow, don’t knock it till you’ve tried it.
Spicy Korean Fried Chicken Air Fryer Recipe
Expert Tips for perfecting your recipe
All right, so here’s the part where I basically share the do’s and don’ts that I wish someone told me earlier.
If you want proper crunch, do not skimp on the starch coating. Seriously, pile it on a bit thicker than you think you need. For air fryers, giving everything a good oil mist is crucial; otherwise, you’ll get that weird half-crispy, half-dry texture.
Flip the pieces halfway through cooking. If you don’t, one side gets a little too brown while the other sulks in soggy jealousy. Don’t overcrowd! Big mistake. Better to do two batches than a single pile of limp, steamed chicken. For extra authenticity, finish with a sprinkle of sesame seeds or chopped scallions. They don’t add crunch but give that almost five-star restaurant look.
One last tip? Let your cooked chicken rest on a rack for a minute or so before saucing, so it stays crisp. Saw this trick on a late-night cooking show, and it actually works.
Spicy Korean Fried Chicken Air Fryer Recipe
Serving and Storage Tips
Let’s be honest, most of the time these never make it to leftovers. But in case you make a double batch, here’s what you need:
- Serve with ice-cold pickled radish or slaw for real-K-Food vibes.
- Leftovers? Fridge, airtight container, up to two days, then reheat quick in your air fryer to get the crunch back.
- Good with white rice, but also straight outta the fridge… no judgment.
- Got a sweet tooth afterward? Slide over here for a killer apple pie recipe.
Spicy Korean Fried Chicken Air Fryer Recipe
“I actually never thought air fryer chicken could get THIS crispy! Everyone went for seconds. Will definitely make again. The sauce was perfectly balanced.” — Jen L.
Conclusion
Making Spicy Korean Fried Chicken Air Fryer Recipe at home? It’s weirdly satisfying—like that moment you hit the perfect crunchy bite while binge-watching your favorite show. Cleanup is a breeze, and honestly, playing around with the sauce lets you find your perfect combo. You could spend hours deep frying, but this spins out an almost scary-good dupe without the oil stress.
If you like this, you might also want to check out this Air Fryer Korean Fried Chicken recipe from All Ways Delicious for even more hacks and twists. For anyone obsessed with chicken in general (guilty), don’t sleep on that air fryer coconut chicken variation too. Keep it fun, keep it spicy, and always pull your chicken before it’s extra crispy—trust me. Your midnight snack self will thank you.
Spicy Korean Fried Chicken Air Fryer Recipe
Print
Spicy Korean Fried Chicken Air Fryer Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Frying
- Cuisine: Korean
- Diet: Paleo
Description
Crispy air-fried Korean chicken coated in a spicy-sweet sauce, perfect for a quick and delicious meal.
Ingredients
- 1 lb boneless chicken thighs (or breasts)
- Salt and pepper, to taste
- 1/2 cup potato starch (or corn starch)
- Oil spray or brush for coating
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce (low-sodium recommended)
- 2 tbsp honey (or brown sugar)
- 2 cloves garlic, minced
- 1 tbsp ketchup
- Optional: sesame seeds or chopped scallions for garnish
Instructions
- Season the chicken pieces with salt and pepper.
- Dredge the chicken in potato starch or corn starch, ensuring an even coating.
- Spray or brush the chicken with oil and place in the air fryer basket without overcrowding.
- Set the air fryer to 400°F and cook for 15-18 minutes, flipping halfway through.
- In a saucepan, mix gochujang, soy sauce, honey, garlic, and ketchup. Warm over low heat until bubbling.
- Once the chicken is golden and crispy, remove from the air fryer and toss in the spicy-sweet sauce.
- Serve immediately, garnished with sesame seeds or scallions if desired.
Notes
For extra authenticity, let the chicken rest on a rack before saucing. This helps maintain its crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
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