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Korean Fried Chicken Air Fryer

Crispy, glossy air-fried chicken with a sweet and spicy glaze, perfect for weeknights or special gatherings.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Dinner, Main Course
Cuisine Korean
Servings 4 pieces
Calories 350 kcal

Ingredients
  

Chicken and Seasoning

  • 1.5 pounds boneless chicken thighs, cut into 2-inch pieces Thighs stay juicy; use breasts for leaner meat.
  • 1 teaspoon kosher salt Season well for flavor.
  • 1/2 teaspoon black pepper Season well for flavor.
  • 1/2 cup buttermilk Tenderizes and adds tang; can substitute with thinned Greek yogurt.
  • 1 large egg Helps the coating adhere.

Coating

  • 3/4 cup potato starch (or cornstarch) Potato starch gives extra crispiness.
  • 1/3 cup all-purpose flour Creates structure in the crust.

Oil and Glaze Ingredients

  • 2 tablespoons neutral oil (like canola) Helps crisp the coating.
  • 3 tablespoons gochujang Adjust for heat level.
  • 2 tablespoons soy sauce Use reduced-sodium if preferred.
  • 2 tablespoons honey or brown sugar Balances the chili paste.
  • 2 cloves garlic, minced Fresh garlic adds depth.
  • 1 teaspoon rice vinegar Brightens the glaze.
  • 1 tablespoon toasted sesame oil Finishing aroma.

Garnish

  • 1 teaspoon toasted sesame seeds
  • to taste sliced scallions For garnish.

Instructions
 

Preparation

  • Pat the chicken pieces dry and season with salt and pepper. Toss them in buttermilk and the beaten egg. Let sit for 10 minutes if time allows.
  • In a shallow bowl, whisk together potato starch and flour. Dredge each chicken piece, pressing the coating so it adheres evenly. Shake off excess.

Cooking

  • Preheat your air fryer to 400°F (200°C) for 3–4 minutes. Arrange the chicken in a single layer in the basket, lightly spray or brush with neutral oil.
  • Air fry for 8 minutes, flip pieces, brush or spray lightly again, and air fry for another 6–8 minutes until golden and an instant-read thermometer reads 165°F (74°C).
  • While the chicken cooks, make the glaze: combine gochujang, soy sauce, honey, minced garlic, and rice vinegar in a small saucepan over low heat. Stir until glossy and slightly thickened.
  • Toss the hot, crispy chicken pieces in a bowl with the warm glaze so each piece is coated. Finish with sesame oil, sesame seeds, and scallions.
  • Serve immediately.

Notes

For alternative crisping techniques, consult additional notes on achieving even texture in the air fryer.
Keyword Air Fryer Chicken, Crispy Chicken, Easy Chicken Recipe, Korean Fried Chicken, Sweet and Spicy Chicken