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Korean Fried Chicken (Air Fryer or Oven)

Korean Fried Chicken is perfectly crisp and smothered in a spicy-sweet and tangy barbecue sauce. Our version is made in the air fryer with chicken thighs! Tastier and more juicy than wings!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 342 kcal
Course: Appetizer
Cuisine: Korean

Ingredients

  • 1 ½ - 2 pounds chicken thighs boneless, skinless, cut into bite size pieces (or chicken wings, drumettes or boneless chicken breasts if preferred)
  • ½-1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • ½ teaspoon ground ginger
  • 1 tablespoon vegetable oil I like Avocado or Grapeseed oil
  • 3 tablespoons corn starch or potato starch, I like non-GMO
Korean Gochujang Barbecue Sauce
  • 3 tablespoons ketchup
  • 2 tablespoons Gochujang more or less depending on desired spice
  • 2 tablespoons honey
  • 1 tablespoon light brown sugar packed
  • 1 tablespoon rice vinegar may use other vinegars, but might change the flavor slightly
  • 1 tablespoon soy sauce or alternative
  • 1/2 tablespoon toasted sesame oil
  • 1/2 tablespoon fresh ginger peeled, minced or grated
  • 2 cloves garlic minced or pressed
Optional Toppings
  • toasted sesame seeds
  • scallions (green onions), diced
  • lime cut into wedges for squeezing onto crispy fried chicken

Instructions

    Cup of Yum
  1. Pat chicken thigh (1 ½-2 lbs) pieces dry with paper towels. In a large bowl, toss the chicken with the oil and sprinkle it with seasonings (salt (½ -1 tsp), pepper (½ tsp), garlic powder (½ tsp), ground ginger (½ tsp). Toss with corn starch (3 TBL), until coated evenly.
  2. Spray the air fryer basket with oil or use a paper towel to wipe a thin coat of oil onto it, or for less mess, line with parchment paper made for air fryers (with holes in it) or air fryer silicone liners. Preheat the air fryer to 400° F (205° C).
  3. Cook coated chicken in single layers for 8 minutes, turn and cook an additional 7-8 minutes until crispy, doing in batches if necessary. See notes for how to oven bake.
  4. For extra crispy chicken, remove chicken after cooking (according to above instructions), to a plate or cooling rack, cool for 5 minutes. After cooling for 5 minutes, spray chicken pieces with a light coating of spray oil (like Avocado oil), place in a single layer back in the air fryer and fry for another 5 minutes.
  5. While chicken is cooking, assemble sauce ingredients in a small saucepan, 3 TBL Ketchup, 2 TBL gochujang, 2 TBL Honey, 1 TBL Brown sugar, 1 TBL rice vinegar, 1 TBL soy sauce, ½ TBL seseme oil, ½ TBL ginger, 2 cloves garlic and whisk to combine, bring to a brief boil over medium heat, remove from heat until ready to serve.
  6. Once chicken is cooked, toss well in sauce and garnish with toasted sesame seeds, wedge of lime and/or a little chopped scallion.

Notes

  • To make using chicken wings or drumettes, use the same process as described above. Be sure to pat the wings/drumettes dry. Air fry at 400 degrees for 15 minutes, flip and fry for another 5 minutes, cool 5 minutes, and fry another 5 minutes. Toss in bbq sauce and enjoy.
  • To make using chicken wings or drumettes, use the same process as described above. Be sure to pat the wings/drumettes dry. Air fry at 400 degrees for 15 minutes, flip and fry for another 5 minutes, cool 5 minutes, and fry another 5 minutes. Toss in bbq sauce and enjoy.
  • Oven-Baked Korean Fried Chicken
  • Preheat the oven to 425° F (220 ° C) and line a baking sheet with parchment paper.
  • parchment paper
  • Then, season and coat the pieces as directed, lay them in a single layer on a baking sheet, and bake for about 15 minutes, flipping halfway through. Make the BBQ sauce as directed, and toss together. 
  • Storage Tips
  • Fridge | Place leftover chicken in an airtight container up to three days. 
  • Freeze | Freeze leftover chicken (before tossing in sauce for best results) on a parchment lined sheet pan in freezer 1-2 hours, once frozen, place in airtight container or zip-top baggie, freeze up to 3 months. Sauce may also be frozen.
  • parchment
  • sheet pan
  • Reheat Korean chicken straight from fridge or frozen in air fryer at 400° F for 5-7 minutes until crispy and hot.

Nutrition Information

Serving 1serving (about 6 pieces) Calories 342kcal (17%) Carbohydrates 16g (5%) Protein 19g (38%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 6g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 111mg (37%) Sodium 520mg (22%) Potassium 300mg (9%) Fiber 0.2g (1%) Sugar 10g (20%) Vitamin A 139IU (3%) Vitamin C 2mg (2%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 342

% Daily Value*

Serving 1serving (about 6 pieces)
Calories 342kcal 17%
Carbohydrates 16g 5%
Protein 19g 38%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 111mg 37%
Sodium 520mg 22%
Potassium 300mg 6%
Fiber 0.2g 1%
Sugar 10g 20%
Vitamin A 139IU 3%
Vitamin C 2mg 2%
Calcium 17mg 2%
Iron 1mg 6%

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