Korean Chicken from Air Fryer
Get ready to tantalize your taste buds with this air-fried Korean chicken that's bursting with flavor and perfectly crunchy! Marinated in a delightful blend of soy sauce, garlic, and a hint of ginger, this guilt-free dish delivers all the mouthwatering goodness without the extra oil. Perfect for a quick weeknight dinner or a fun appetizer, you'll love every crispy bite!
Prep
15
min
Cook
13
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- granulated garlic
- 2 cloves of garlic
- ginger
- a piece of grated ginger
- 2 tablespoons lemon juice (30 ml)
🥩Meat & Seafood(1)
- chicken meat, cut
🫙Pantry Staples(3)
- 3 tablespoons honey (45 ml)
- 1 tablespoon oil (15 ml)
- several tablespoons of starch
🍯Sauces & Condiments(3)
- 2 tablespoons ketchup (30 ml)
- 2 tablespoons dark soy sauce (30 ml)
- 4 tablespoons dark soy sauce (60 ml)
📦Other(1)
- sesame seeds
👨🍳 Instructions
- 1
In a bowl, add the cut chicken meat and season with ginger and granulated garlic. Add 2 tablespoons of dark soy sauce and several tablespoons of starch. Add 1 tablespoon of oil and mix well.
- 2
Cook in the air fryer at 180 degrees Celsius for 10 minutes.
- 3
Meanwhile, prepare the sauce by mixing 2 tablespoons of lemon juice, 4 tablespoons of dark soy sauce, 3 tablespoons of honey, 2 tablespoons of ketchup, grated ginger, and 2 cloves of garlic.
- 4
Combine the sauce with the cooked chicken, reserving some sauce for drizzling over rice.
- 5
Return the chicken coated in sauce to the air fryer with sesame seeds for about 3 minutes.
- 6
Serve with sesame seeds, green onions, or chives.
💡 Pro Tips
- ✓Pat chicken completely dry before coating with starch to achieve maximum crispiness - excess moisture creates steam that prevents the Maillard reaction from forming a proper crust at 356°F.technique356°F Maillard reaction
- ✓Use potato starch or cornstarch at a 1:4 ratio to chicken weight for the crispiest coating - these starches have larger molecules that create more surface area for browning than flour.ingredient1:4 starch ratio
- ✓Don't overcrowd the air fryer basket - leave 30% empty space to ensure proper air circulation at 180°C, otherwise chicken pieces will steam instead of crisp.equipment30% empty space
- ✓Add the sauce-coated chicken back for exactly 3 minutes to caramelize the sugars in honey without burning - honey burns at 150°C and your air fryer runs at 180°C.timing3 minutes at 180°C
- ✓Reserve 25% of your sauce before coating the chicken so the starches don't break down the sauce's glossy consistency from the residual starch on the chicken.technique25% sauce reserve
Share this recipe
Prep
15
min
Cook
13
min
Serves
4
people
Level
beginner
Share this recipe
Korean Chicken from Air Fryer
Get ready to tantalize your taste buds with this air-fried Korean chicken that's bursting with flavor and perfectly crunchy! Marinated in a delightful blend of soy sauce, garlic, and a hint of ginger, this guilt-free dish delivers all the mouthwatering goodness without the extra oil. Perfect for a quick weeknight dinner or a fun appetizer, you'll love every crispy bite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- granulated garlic
- 2 cloves of garlic
- ginger
- a piece of grated ginger
- 2 tablespoons lemon juice (30 ml)
🥩Meat & Seafood(1)
- chicken meat, cut
🫙Pantry Staples(3)
- 3 tablespoons honey (45 ml)
- 1 tablespoon oil (15 ml)
- several tablespoons of starch
🍯Sauces & Condiments(3)
- 2 tablespoons ketchup (30 ml)
- 2 tablespoons dark soy sauce (30 ml)
- 4 tablespoons dark soy sauce (60 ml)
📦Other(1)
- sesame seeds
👨🍳 Instructions
- 1
In a bowl, add the cut chicken meat and season with ginger and granulated garlic. Add 2 tablespoons of dark soy sauce and several tablespoons of starch. Add 1 tablespoon of oil and mix well.
- 2
Cook in the air fryer at 180 degrees Celsius for 10 minutes.
- 3
Meanwhile, prepare the sauce by mixing 2 tablespoons of lemon juice, 4 tablespoons of dark soy sauce, 3 tablespoons of honey, 2 tablespoons of ketchup, grated ginger, and 2 cloves of garlic.
- 4
Combine the sauce with the cooked chicken, reserving some sauce for drizzling over rice.
- 5
Return the chicken coated in sauce to the air fryer with sesame seeds for about 3 minutes.
- 6
Serve with sesame seeds, green onions, or chives.
💡 Pro Tips
- ✓Pat chicken completely dry before coating with starch to achieve maximum crispiness - excess moisture creates steam that prevents the Maillard reaction from forming a proper crust at 356°F.technique356°F Maillard reaction
- ✓Use potato starch or cornstarch at a 1:4 ratio to chicken weight for the crispiest coating - these starches have larger molecules that create more surface area for browning than flour.ingredient1:4 starch ratio
- ✓Don't overcrowd the air fryer basket - leave 30% empty space to ensure proper air circulation at 180°C, otherwise chicken pieces will steam instead of crisp.equipment30% empty space
- ✓Add the sauce-coated chicken back for exactly 3 minutes to caramelize the sugars in honey without burning - honey burns at 150°C and your air fryer runs at 180°C.timing3 minutes at 180°C
- ✓Reserve 25% of your sauce before coating the chicken so the starches don't break down the sauce's glossy consistency from the residual starch on the chicken.technique25% sauce reserve