Korean Fried Chicken

Must Try


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!

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Bowl of Korean Fried Chicken in a sweet-spicy chilli sauce garnished with sesame seeds

KFC or chikin in Korea includes a variety of fried chicken dishes, including the unseasoned huraideu chicken and spicy Korean fried chicken (Yangnyeom = seasoned chicken).

This super crispy fried chicken coated in a spicy-sweet sauce is incredibly addicting – one bite and you will be hooked!

The one reason I avoided making Korean Fried Chicken at home for so long is the frying part…

Luckily I managed to make incredibly tasty Korean-style chicken in my air fryer and now we have it at least once a week!

Air fried chicken in the basket of an air fryer

You will not believe how crispy yet tender air fried chicken is – and how EASY! No oil, no double frying, no mess and no fuss. 

Add the incredible spicy-sweet sauce and you definitely will be licking your fingers and asking for more!

INGREDIENTS FOR KOREAN FRIED CHICKEN

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.

ingredients for korean fried chicken

For the sauce – the secret ingredient in Korean Fried Chicken sauce is Gochujang paste which has a unique spicy-yet-sweet flavor. You can find gochujang in supermarkets or on Amazon and it can be used in many recipes (try my Korean Ribs). The sauce also contains ketchup, soy sauce, honey, brown sugar and a little garlic.

ingredients for korean fried chicken sauce

HOW TO MAKE KOREAN FRIED CHICKEN

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

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). 

chicken thighs marinating in a bowl

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.

tossing chicken pieces in crispy coating before frying

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. Liberally spray / brush the chicken pieces with oil as well. 

brushing breaded chicken pieces with oil

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.

chicken pieces in an air fryer

Put all the ingredients for the sauce in a saucepan and stir over low heat until the sugar dissolves and the sauce becomes sticky.

Tossing Korean Fried Chicken in sauce

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. 

close up on sticky Korean fried chicken

RECIPE TIPS & FAQs

  • Why should I add baking powder to fried chicken? Baking powder helps to create super crispy skin, especially in an air fryer! Baking soda should be avoided however as it adds a metallic taste.
  • Is Korean Fried Chicken spicy? The sauce has a wonderfully sweet, smoky taste with a hint of spice. Adding more gochujang paste will create a spicier sauce. You can serve the sauce in a bowl on the side to dip the fried chicken in if preferred.
  • The sauce can be made in advance and kept in the fridge for a few days.
  • Reheat any leftovers in the air fryer for 12 minutes at 350°C (180°C) or until the chicken is heated through. The coating will be slightly less crispy but still delicious!
  • To check the chicken is cooked through test with an instant read thermometer – the SAFE internal cooking temperature for chicken is 165°F / 75°C /165.
plate of Korean Fried chicken with extra dipping sauce on the side

Serving Suggestions

  • Serve as an appetizer with ice-cold beer!
  • Serve over rice or with Asian slaw
  • As a burger or slider in a brioche bun 
  • In a bao bun with Japanese mayo

HAVE YOU MADE MY KOREAN FRIED CHICKEN RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Bowl of Korean Fried Chicken in a sweet-spicy chilli sauce garnished with sesame seeds

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!

Print
Rate

Course: Appetizer / Party food, Main Course

Cuisine: American, Korean

Keyword: Air Fryer Chicken, Korean Fried Chicken

Prep Time: 15 minutes

Cook Time: 12 minutes

Marinating: 30 minutes

Total Time: 57 minutes

Servings: 4

Calories: 447kcal

Instructions

  • 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).

  • 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.

  • 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.

  • 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.

  • Put all the ingredients for the sauce in a saucepan and stir over low heat until the sugar dissolves and the sauce becomes sticky.

  • 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.

Video

Notes

INGREDIENTS FOR KOREAN FRIED CHICKEN


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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Nutritional Info

Calories: 447kcal | Carbohydrates: 42g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1320mg | Potassium: 1072mg | Fiber: 1g | Sugar: 21g | Vitamin A: 128IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 3mg



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