Air Fryer Korean Fried Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
23 mins
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Total Time
33 mins
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Servings
2 servings
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Calories
577 kcal
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Course
Main Course, Appetizer
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Cuisine
Korean
Air Fryer Korean Fried Chicken
Description
The recipe begins by patting chicken wings dry and coating them in a mixture of potato starch, garlic powder, and onion powder. The starch gives the wings a crispy crust when air fried. Cooking at 400°F for 20 minutes with a flip halfway ensures even crisping. While the wings cook, the sauce is prepared by heating soy sauce, brown sugar, garlic powder, rice wine vinegar, black pepper, and water until bubbling. This sauce remains pourable rather than thick.
When the wings are done, the sauce is removed from heat and tossed with the cooked wings to coat evenly with a flavorful glaze that offers sweet, savory, and slight tangy notes often found in Korean fried chicken. The dish serves two as a main or more as an appetizer and scales well if doubled or tripled. Adjust the sauce quantity proportionally to match the wings volume.
Ingredients
For the Chicken
- 1½ lbs chicken wings
- 3 tbsp potato starch or cornstarch
- 1 tsp garlic powder
- 1 tsp onion powder
For the Sauce
- 4 tbsp soy sauce
- 4 tbsp brown sugar
- ½ tbsp garlic powder
- 1 tbsp rice wine vinegar
- ¾ tsp black pepper coarse
- 1 tbsp water
Instructions
- Pat dry the chicken wings with a paper towel if they are moist.
- Mix together the potato starch, garlic powder, and onion powder before pouring the mixture onto the chicken wings. Mix until the wings are coated.
- Place the chicken wings in a single layer in the air fryer.
- Air fry at 400F for 20 minutes, flipping at the halfway point.
- 3 minutes before the chicken wings are finished, add the soy sauce, brown sugar, garlic powder, rice wine vinegar, black pepper, and water to a pan over medium-heat. Allow it to bubble, stirring throughout. The sauce will not be super thick but still be runny.
- When the wings are done, remove the sauce from the heat and toss the wings in the sauce until coated.
Notes
- This recipe yields about 2 servings if eating as a main dish or 3 to 4 servings as an appetizer.
- Feel free to double or triple the ingredients for larger batches, but be sure to adjust the sauce quantities accordingly to coat all the wings.
- Patting the wings dry before coating helps achieve the best crispiness in the air fryer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 1218mg | 51% |
| Potassium | 558mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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