Korean fried chicken is famous for its shatteringly crisp coating and sweet-spicy glaze. The air fryer gets you there with a cornflour coat and no vat of oil. The gochujang sauce is sticky, garlicky and addictive.
Everything you need
- 600 g chicken thighs, boneless, cut into chunks
- ½ cup (64 g) cornstarch
- 1 tsp garlic powder
- ¾ tsp fine salt
- 3 tbsp gochujang (Korean chilli paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Pat the chicken dry and toss with the cornflour, garlic powder and salt until each piece is dusted white.
For this step
- 600 g chicken thighs
- 1 tsp garlic powder
- ¾ tsp fine salt
- 3 cloves garlic
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Preheat the air fryer to 200°C / 400°F. Spray or brush the chicken lightly with oil and lay in a single layer.
For this step
- 600 g chicken thighs
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Air fry for 18 to 22 minutes, turning halfway, until deeply golden and crunchy.
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Meanwhile simmer the gochujang, honey, soy, vinegar and garlic in a pan for 2 to 3 minutes until glossy and thick.
For this step
- 1 tsp garlic powder
- 3 tbsp gochujang (Korean chilli paste)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic
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Toss the hot chicken in the warm glaze until fully coated.
For this step
- 600 g chicken thighs
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Finish with sesame seeds and sliced spring onion. Serve with rice.
For this step
- 1 tbsp rice vinegar
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- A light spray of oil on the cornflour coating helps it crisp and turn golden.
- Sauce the chicken right before serving so it keeps its crunch.
Make it your own
- Add 1 tsp grated ginger to the sauce.
- Use chicken wings or drumettes instead of thigh chunks, adding a few minutes.
Storing & reheating
Best fresh. Store unsauced chicken airtight for 2 days and re-crisp at 190°C, then glaze.
Frequently asked
What is gochujang?
A thick, savoury-sweet Korean fermented chilli paste. It gives the glaze its signature red colour and deep, mild heat. Most supermarkets stock it now.
Can I use chicken breast?
Yes, though thighs stay juicier. If using breast, cut it into even chunks and check it at 16 minutes so it doesn't dry out.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.