Description
This Easy Spicy Korean Fried Chicken is perfect for a cozy weeknight dinner or a fun weekend treat. Crispy, juicy, and coated in a bold, spicy-sweet Korean sauce, it delivers all the flavor of traditional Korean fried chicken without the need for deep-frying. Using an air fryer keeps it lighter while still giving you a satisfying crunch. Inspired by Korean street food culture, this recipe is simple to make at home and guaranteed to impress your family and friends.
Ingredients
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2 lbs chicken wings or drumettes
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1 cup all-purpose flour
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1/2 cup cornstarch
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp garlic powder
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1/2 tsp onion powder
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2 large eggs, beaten
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2 tbsp vegetable oil
For the Spicy Korean Sauce:
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1/4 cup gochujang (Korean chili paste)
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2 tbsp soy sauce
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2 tbsp honey
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1 tbsp rice vinegar
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tsp grated fresh ginger
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1 tsp cornstarch mixed with 2 tsp water (slurry)
Optional Garnishes:
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Toasted sesame seeds
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Chopped green onions
Instructions
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Pat the chicken wings or drumettes dry with paper towels.
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In a large bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
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Dip each chicken piece into the beaten eggs, then coat thoroughly in the flour mixture. Shake off excess.
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Preheat the air fryer to 400°F (200°C) for 5 minutes.
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Lightly brush or spray the chicken with vegetable oil. Arrange in a single layer in the air fryer basket.
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Cook at 400°F for 20–25 minutes, flipping halfway, until golden and cooked through (165°F internal temperature).
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In a saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer and stir. Add cornstarch slurry and cook until slightly thickened.
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Toss cooked chicken in the spicy Korean sauce until evenly coated.
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Garnish with toasted sesame seeds and chopped green onions. Serve hot.
Notes
Patting chicken dry ensures crispiness. Adjust spice level by varying gochujang or adding cayenne. Do not overcrowd the air fryer; cook in batches if needed. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer to maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes