Korean fried chicken's secret isn't the sauce—it's double-frying at 340°F then 375°F for that signature glass-crack crust.
Korean Airfryer Chicken
Satisfy your cravings with this mouthwatering Korean air fryer chicken that's both simple and scrumptious! Coated in a crispy batter and tossed in a sweet and spicy gochujang sauce, this dish brings the irresistible flavors of Korea right to your kitchen. Get ready to impress your taste buds with juicy, tender chicken that's healthier and quicker to make than you ever imagined!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
The Story
This crispy Korean chicken revolution started in Seoul's Gangnam district during the 1980s economic boom when Korean fried chicken joints began borrowing American pressure-frying techniques, then Korean-American immigrants in Los Angeles flipped the script again in the 2000s by cramming traditional gochujang glazes into Western air fryers, creating this double-fusion monster that's neither authentically Korean nor properly American but absolutely brilliant.
Regional Twist
In Busan's coastal districts, they replace the standard soy sauce with fermented anchovy sauce and double the gochujang, creating a fierier, umami-packed glaze that locals insist is the only proper way.
📝 Ingredients
Shopping List
- 1.32 lb (599 g) chicken breast
- 1 tsp (5 ml) gochujang
- to serve green onions
- 1 lime
- 1 ½ tbsp (22 ml) sweet and sour sauce
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- cooked rice (to taste)
- cornstarch (to taste)
- crispy chili oil (to taste)
- garlic (to taste)
- ketchup (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- sesame (to taste)
- soy sauce (to taste)
- sugar or honey (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Cut the chicken breast into very small pieces. Mix with salt, pepper, cornstarch, baking powder, and olive oil.
- 2
Air fry at 180°C (356°F) for 7 minutes. Flip and air fry for another 7 minutes until crispy.
- 3
Mix all marinade ingredients together. Toss the crispy chicken in the marinade until well coated.
- 4
Serve with rice, topped with sesame and chopped spring onions.
💡 Pro Tips
- ✓Add baking powder at exactly 1/4 teaspoon per 150g chicken because it raises pH and creates microscopic bubbles that expand during cooking, creating 30% more surface area for crispiness.ingredient1/4 tsp per 150g
- ✓Cut chicken pieces to exactly 2cm cubes because this size ensures the interior reaches 165°F in 14 minutes while maximizing crispy surface area to volume ratio.technique2cm cubes, 165°F internal
- ✓Let the cornstarch coating rest for 5-8 minutes before air frying so starch granules fully hydrate and form a stronger gel network that won't fall off during cooking.timing5-8 minutes rest
- ✓Don't overcrowd the air fryer basket beyond 70% capacity because restricted airflow reduces convection efficiency and prevents the Maillard reaction from occurring evenly.equipment70% basket capacity
- ✓Toss chicken in sauce immediately after cooking while internal temperature is above 140°F because hot proteins absorb marinades 40% more effectively than cooled meat.timingAbove 140°F internal temp
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Korean fried chicken's secret isn't the sauce—it's double-frying at 340°F then 375°F for that signature glass-crack crust.
Korean Airfryer Chicken
Satisfy your cravings with this mouthwatering Korean air fryer chicken that's both simple and scrumptious! Coated in a crispy batter and tossed in a sweet and spicy gochujang sauce, this dish brings the irresistible flavors of Korea right to your kitchen. Get ready to impress your taste buds with juicy, tender chicken that's healthier and quicker to make than you ever imagined!
The Story
This crispy Korean chicken revolution started in Seoul's Gangnam district during the 1980s economic boom when Korean fried chicken joints began borrowing American pressure-frying techniques, then Korean-American immigrants in Los Angeles flipped the script again in the 2000s by cramming traditional gochujang glazes into Western air fryers, creating this double-fusion monster that's neither authentically Korean nor properly American but absolutely brilliant.
Regional Twist
In Busan's coastal districts, they replace the standard soy sauce with fermented anchovy sauce and double the gochujang, creating a fierier, umami-packed glaze that locals insist is the only proper way.
📝 Ingredients
Shopping List
- 1.32 lb (599 g) chicken breast
- 1 tsp (5 ml) gochujang
- to serve green onions
- 1 lime
- 1 ½ tbsp (22 ml) sweet and sour sauce
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- cooked rice (to taste)
- cornstarch (to taste)
- crispy chili oil (to taste)
- garlic (to taste)
- ketchup (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- sesame (to taste)
- soy sauce (to taste)
- sugar or honey (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Cut the chicken breast into very small pieces. Mix with salt, pepper, cornstarch, baking powder, and olive oil.
- 2
Air fry at 180°C (356°F) for 7 minutes. Flip and air fry for another 7 minutes until crispy.
- 3
Mix all marinade ingredients together. Toss the crispy chicken in the marinade until well coated.
- 4
Serve with rice, topped with sesame and chopped spring onions.
💡 Pro Tips
- ✓Add baking powder at exactly 1/4 teaspoon per 150g chicken because it raises pH and creates microscopic bubbles that expand during cooking, creating 30% more surface area for crispiness.ingredient1/4 tsp per 150g
- ✓Cut chicken pieces to exactly 2cm cubes because this size ensures the interior reaches 165°F in 14 minutes while maximizing crispy surface area to volume ratio.technique2cm cubes, 165°F internal
- ✓Let the cornstarch coating rest for 5-8 minutes before air frying so starch granules fully hydrate and form a stronger gel network that won't fall off during cooking.timing5-8 minutes rest
- ✓Don't overcrowd the air fryer basket beyond 70% capacity because restricted airflow reduces convection efficiency and prevents the Maillard reaction from occurring evenly.equipment70% basket capacity
- ✓Toss chicken in sauce immediately after cooking while internal temperature is above 140°F because hot proteins absorb marinades 40% more effectively than cooled meat.timingAbove 140°F internal temp