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Korean Fried Chicken

Korean fried chicken – crispy fried chicken in a sweet-yet-spicy chili sauce. Make this incredibly addictive chicken in your Air Fryer and prepare to be hooked!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
57 mins
Servings: 4
Calories: 447 kcal
Course: Main Course , Appetizer
Cuisine: Korean , American

Ingredients

Chicken Marinade
  • 8 skinless chicken thighs , quartered
  • 2 tbsp honey
  • 2 tbsp rice wine
  • 2 tbsp soy sauce
  • 2 garlic cloves , minced
  • 2 tsp minced ginger
Crispy Coating
  • 4 tbsp Potato Starch (sub with cornstarch)
  • 3 tbsp cornstarch (cornflour)
  • 2 tbsp flour (all purpose / plain)
  • 1 tbsp baking powder
For the air fryer
  • Oil spray or sesame oil to brush on chicken
KFC SAUCE
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 2 tbsp Gochujang (Korean chili paste), more if you like it spicy!
  • 2 tbsp honey
  • 3 tbsp brown sugar
  • 1 tsp garlic powder
To serve
  • toasted sesame seeds
  • green onions

Instructions

    Cup of Yum
  1. Trim the chicken thighs of any fat and slice into small pieces (I cut mine into quarters). Put the chicken in a bowl, add all the marinade ingredients and stir to combine. Marinate for half an hour (or up to an hour in the fridge).
  2. Combine all the ingredients for the crispy coating in a shallow bowl. Toss each piece of chicken in the coating to lightly cover. Set aside on a platter, spaced apart, until all the chicken is prepped.
  3. Meanwhile preheat the Air Fryer to 400°F (200°C) for five minutes. Mist the basket with an oil spray or brush lightly with oil. Mist / brush the chicken pieces with oil as well.
  4. Place in the Air Fryer, slightly spaced out, and cook for 12 minutes, flipping the chicken over halfway through. You will need to cook the chicken in batches so that it can crisp up.
  5. Put all the ingredients for the sauce in a saucepan and stir over low heat until the sugar dissolves and the sauce becomes sticky.
  6. Pour the sauce over the chicken pieces or use tongs to coat them in the sauce. Garnish with sesame seeds and thinly sliced green onions and serve with extra dipping sauce on the side.

Notes

  • You will need a large air fryer for this recipe – I swear by my Cosori Air Fryer! Alternatively you can fry the chicken in oil following the instructions in this recipe for Chicken Karaage.
  • The chicken – I used skinless and boneless chicken thighs cut into small pieces. You can use chicken wings or even whole drumsticks if you like (however cooking time might need adjusting). Chicken wings are especially yummy when cooked in an air fryer!
  • Chicken marinade – soy sauce, honey, rice wine, minced garlic and ginger. If you can’t find rice wine you can use Sake, dry vermouth or sherry. 
  • Crispy coating – unlike American fried chicken which is dredged in buttermilk and flour, Korean Fried chicken has a thin and super crispy coating. I used potato starch, cornstarch, baking powder and a little flour for my crust which worked amazingly well. If you can’t find potato starch you can substitute with extra cornstarch.
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Nutrition Information

Calories 447kcal (22%) Carbohydrates 42g (14%) Protein 47g (94%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 215mg (72%) Sodium 1320mg (55%) Potassium 1072mg (31%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 128IU (3%) Vitamin C 3mg (3%) Calcium 168mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 447

% Daily Value*

Calories 447kcal 22%
Carbohydrates 42g 14%
Protein 47g 94%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 215mg 72%
Sodium 1320mg 55%
Potassium 1072mg 23%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 128IU 3%
Vitamin C 3mg 3%
Calcium 168mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.