PERFECTLY CRISPY KOREAN FRIED CHICKEN IN THE AIR FRYER
And that, my friends, is where this Korean air fryer fried chicken recipe comes in. A crispy veganized better-for-you (or um… less bad-for-you) version of your favorite indulgence food with bold flavor! Characterized by its thin frying batter, and a sauce that was sweet, juicy, and spicy — Korean fried chicken is a force to be reckoned with! Today in this post, we will share the Korean fried chicken crispy recipe without deep-frying and for healthier eating
INGRIDIENTS FOR KOREAN FRIED CHICHEN RECIPE AIR FRYER
- For the Chicken:1 lb. of chicken wings or drumettes
- 1/2 cup cornstarch (for extra crispiness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon sesame oil
FOR SOY GARLIC SAUCE
- Sauce:2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Sesame seeds for garnish
PREPARATION: MARINATE THE CHJICKEN
Preparation of Chicken: To begin, place the chicken into a mixing bowl along with salt, pepper, garlic powder, onion powder, and sesame oil, and combine until flavorful with the ingredients. Allow marination to occur for at least 30 minutes while the flavors penetrate the chicken.
Coat in Cornstarch: After effective marination, evenly coat the chicken in cornstarch. This step is necessary, because a crispy Korean fried chicken recipe and its signature crunch, won't be achieved without it.
COOKING IN THE AIR PRYER
Preheat the Air Fryer: Turn on your air fryer to 400°F (200°C) and it should preheat for about 5 minutes.
Arrange the Chicken: Next, take the marinated crumbled chicken and place it within the air fryer evenly in a single layer ensuring they are spaced out and not overcrowded.
Cooking Time: Continue to air fry the chicken for a total of 25 minutes, flipping halfway through. If an ultra-crispy finish is preferred, air fry the chicken for an additional 3-5 minutes until golden brown and crispy.
MAKING THE SOY GARLIC SAUCE
At this point, while the chicken fries, you can make the sauce. The soy garlic sauce in this Korean fried chicken recipe is an ideal complement to the fried crispy chicken.
Mix the Ingredients: In a small saucepan, whisk together, soy sauce, gochujang, honey, rice vinegar, minced garlic, and sesame oil, and heat on low stirring until it thickens and becomes a glaze.
Adjusting Spice Levels: If you prefer spice levels with slightly less heat, decrease the amount of gochujang - conversely, if you prefer a greater spicy level, just simply add more!!
FINAL TOUCHES
Once the chicken has finished air frying, you can now toss in the soy garlic glaze, ensuring that every piece is abundantly coated with the sweet and sticky savory glaze. Finishing a garnish with sesame seeds and finely chopped green onions for the very last touch!!
FAQ
1. Can I use boneless chicken?
Yes, boneless chicken thighs or chicken breasts would be a good substitution, and you may need to adjust the cooking time, as boneless chicken cooks faster than bone-in chicken.
2. Can I make this recipe in a way other than using an air fryer?
Of course, you can use an oven and bake the chicken at 400 degrees F (200 degrees C) for 30-35 minutes. You should try to turn the chicken over at the halfway mark—though it may be less crispy than if you used the air fryer.
3. What other sauces can I use for Korean Fried Chicken?
Aside from the soy garlic Korean Fried chicken recipe, you could try a BBQ Chicken Korean Fried chicken recipe for a smoky and sweet flavor profile.
4. Can I store leftovers?
Yes, store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F (180°C) for 5-7 minutes to maintain crispiness.
