A warm and crispy bite of Korean Fried Chicken Air Fryer can transport you straight to the streets of Seoul. This delightful dish takes about 40 minutes from prep to plate and gives you that satisfyingly crunchy texture without deep frying. The secret lies in the combination of crushed corn flakes for extra crispiness and a lovely homemade sauce that balances sweet and heat perfectly.
This recipe is perfect for anyone craving a flavorful, homemade chicken dinner that’s both healthier and easier than traditional frying methods. It’s a fantastic choice for busy weeknights or a fun gathering with friends. You can prep the chicken tenders ahead of time and store them in the fridge until you’re ready to cook.
Why You’ll Love This Recipe
- The air fryer gives the chicken a crispy exterior without excess oil.
- The homemade Korean style sauce is a delicious blend of sweetness and spice.
- This dish can be ready in under an hour, perfect for a quick dinner.
- It’s easily customizable to suit your taste preferences.
What You’ll Need
Gather these ingredients for a delicious Korean fried chicken experience:
For the Chicken
- 8 pieces chicken tenders
- 1 cup crushed corn flakes
- 1 tbsp garlic powder
- 1 tsp paprika
- 2 eggs
- 1 tsp salt
- 1 tsp pepper
For the Korean Style Sauce
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 2 stalks green onion, whites and greens separated
- 2 tbsp gochujang
- 3 tbsp honey
- 3 tbsp ketchup
- 2 tbsp mirin
- 1 tbsp sesame oil
- Toasted sesame seeds for garnish
Use any preferred oil as a substitute for avocado oil.
Substitutions & Swaps
- Chicken tenders can be replaced with chicken breasts.
- Crushed corn flakes work well with panko breadcrumbs.
- Gochujang can be swapped for sriracha for more heat.
- Mirin can be replaced with rice vinegar if needed.
How to Make It
Follow these simple steps to create your Korean Fried Chicken.
Prepare the Chicken Tenders:
Start by seasoning the chicken tenders with salt, pepper, garlic powder, and paprika. Let them rest for a few minutes to absorb the flavors.
Air Fry the Chicken Tenders:
Preheat the air fryer to 400°F (200°C). Dip each chicken tender into the beaten eggs, then coat them thoroughly with crushed corn flakes. Arrange the chicken in the air fryer basket and lightly spray with cooking spray. Air fry for 10-12 minutes or until golden brown and crispy, flipping halfway through for even cooking.
Prepare the Korean Style Sauce:
Heat avocado oil in a small saucepan over medium heat. Sauté the minced garlic and green onion whites until fragrant. Stir in gochujang, honey, ketchup, mirin, and sesame oil. Cook for about 5 minutes until the sauce thickens slightly. Remove from heat and mix in the green onion greens.
Coat the Chicken Tenders:
Once the chicken tenders are cooked, transfer them to a large bowl. Pour the Korean style sauce over the chicken and toss until everything is evenly coated.
Serve:
Garnish with toasted sesame seeds and serve immediately, accompanied by extra sauce on the side if desired.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the chicken loses its crispness.
Reheat: Use an air fryer at 350°F (175°C) for 5-7 minutes.
Tips for Best Results
- Ensure the air fryer is preheated for the crispiest results.
- Don’t overcrowd the basket; cook in batches if needed.
- Adjust the amount of gochujang for desired spice level.
- Allow the coated chicken to sit a few minutes before frying for a thicker crust.
Serving Suggestions
- Pair with steamed rice and pickled vegetables for a complete meal.
- Serve as a fun appetizer at a game night.
- Enjoy as part of a Korean-themed dinner with kimchi.
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