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Crispy Air Fryer Korean Fried Chicken Recipe with Easy Gochujang Glaze

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This recipe delivers crispy, flavorful Korean fried chicken using an air fryer for a fuss-free, less oily alternative to deep frying. The chicken is coated in a seasoned flour mixture and topped with a sticky, sweet, and spicy gochujang glaze.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • Salt and black pepper to taste
  • 1 large egg, beaten
  • 1/2 cup buttermilk or plain yogurt
  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons honey or brown sugar
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 teaspoon toasted sesame oil
  • Toasted sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels to remove excess moisture; trim any excess fat if desired.
  2. In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, baking powder, salt, and pepper.
  3. In another bowl, beat the egg and combine with buttermilk or yogurt until smooth.
  4. Dip each chicken piece into the wet mixture, letting excess drip off, then dredge thoroughly in the flour mixture. Repeat this dip-and-dredge step once more for extra crunch.
  5. Preheat the air fryer to 375°F (190°C) for 3-5 minutes.
  6. Place chicken pieces skin side down in a single layer in the air fryer basket, avoiding overcrowding.
  7. Cook for 10 minutes, then flip and cook an additional 8-10 minutes until the internal temperature reaches 165°F (74°C).
  8. While the chicken cooks, combine gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil in a small saucepan. Warm over medium heat, stirring occasionally, until glossy and slightly thickened (about 5 minutes).
  9. Transfer the cooked chicken to a large bowl and pour the warm glaze over. Toss gently to coat each piece evenly.
  10. Garnish with toasted sesame seeds and chopped green onions. Serve hot.

Notes

Patting the chicken dry is key for crispiness. Double dredging creates an extra crunchy crust but is optional. Avoid overcrowding the air fryer basket for even cooking. Use a meat thermometer to ensure chicken is cooked safely. The glaze can be made ahead and stored in the fridge for up to a week. For gluten-free, substitute flour with gluten-free blend and soy sauce with tamari. For vegan, substitute chicken with cauliflower and use maple syrup instead of honey.

Nutrition

Keywords: Korean fried chicken, air fryer chicken, gochujang glaze, crispy chicken, easy Korean recipe, spicy chicken, weeknight dinner

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