Air Fryer Korean Fried Chicken

Ingredients

• 🍗Chicken Thigh (boneless), cut into bite-sized pieces450 g
• 🥢Soy Sauce3 tbsp
• 🧄Garlic, finely minced3 clove
• 🥢Gochujang2 tbsp
• 🍯Honey2 tbsp
• 🥢Rice Vinegar1 tbsp
• 🥢Sesame Oil (toasted)1 tbsp
• 🌾All-Purpose Flour3 tbsp
• 🌽Cornstarch3 tbsp
• 🥚Large Eggs, lightly beaten1
• 🫑Red Pepper Flakes1 tsp
• 🧅Scallions, thinly sliced2 stalk
• 🌻Sesame Seeds1 tbsp
• 🫒Cooking Oil, for misting or brushing1 tbsp

Contains Corn, Eggs, Garlic, Gluten, Onion, Sesame, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Cut the chicken

   Trim the Chicken Thigh into bite-sized pieces on a chopping board, keeping the pieces fairly even so they crisp at the same pace in the air fryer. They should look like chunky, neat nuggets rather than ragged strips; if any piece is much larger, split it now so it does not stay pale in the centre.

   5 min
2. 2

   Mince the garlic

   Peel and mince the Garlic Clove until it is very fine, using the flat of the knife to gather it back into a tight pile if it starts to scatter. You want tiny pieces that smell sharp and fragrant, not big chunks that burn or poke through the glaze; if the board gets sticky, wipe the blade and keep going slowly.

   4 min
3. 3

   Slice the scallions

   Trim the roots from the Scallions and slice them thinly on a slight angle so they curl lightly and look crisp and fresh. Keep going until the pieces are bright, pale-green to dark-green, and feather-light; if the whites feel tough, slice them thinner so they soften instantly on the hot chicken.

   3 min
4. 4

   Mix the coating

   Whisk the All-Purpose Flour, Cornstarch, and Red Pepper Flakes together in a mixing bowl so the spice is evenly speckled through the pale flour mixture. You are looking for a loose, dusty blend with no clumps or streaks; if the cornstarch has packed together, break it up with your fingers before whisking again.

   2 min
5. 5

   Beat the egg

   Beat the Large Eggs in a second bowl until the white and yolk look fully combined and glossy, with no streaks of clear white left behind. The mixture should fall in a smooth ribbon from the fork or whisk; if it still looks patchy, keep stirring for a few more seconds so the coating grabs evenly.

   1 min
6. 6

   Dip each piece of Chicken Thigh into the beaten egg, let the excess drip away for a moment.

7. 7

   Roll it through the flour mixture until every surface looks lightly shaggy and dry. Work in batches so the bowl stays loose and the coating stays craggy; if the flour turns paste-like, sprinkle in a little more of the dry mix and keep tossing.

   6 min
8. 8

   Arrange the coated chicken in a single layer in a preheated air fryer basket.

9. 9

   Mist or brush the pieces lightly with the Cooking Oil so the surfaces can bronze instead of drying out. Air-fry at a high heat for about 12 minutes, turning the pieces halfway through, until the crust sounds crisp when tapped and the edges are deep gold rather than pale; if your basket is crowded, cook in batches so steam does not soften the coating.

   12 min
10. 10

    Simmer the glaze

    Set a small saucepan over medium heat and stir together the Soy Sauce, Gochujang, Honey, Rice Vinegar, Sesame Oil, and minced Garlic Clove. Let it bubble gently for about 3 minutes, stirring often, until it turns glossy, smells sweet-heat sharp, and coats the back of a spoon; if it starts to sputter hard or thicken too fast, lower the heat so the sugar does not catch.

    4 min
11. 11

    Transfer the crisp chicken to a mixing bowl and pour the hot glaze over it.

12. 12

    Toss with a spoon until every piece is lacquered and shiny. Keep going for about 30 seconds until the coating looks even and sticky rather than wet; if the glaze pools at the bottom, keep folding from the edge of the bowl until it clings properly.

    2 min
13. 13

    Finish and serve

    Pile the glazed chicken into a serving bowl and scatter over the Scallions and Sesame Seeds so the top stays bright, crunchy, and fresh against the sticky coating. Serve right away while the crust still has a slight crackle and the glaze is shiny; if it sits too long, the steam from the chicken will soften the edges, so bring it straight to the table once it is dressed.

    2 min

Nutrition per serving