Air Fryer Korean Fried Chicken

This Air Fryer Korean Fried Chicken will take care of any worries about deep-frying at home. Yes, deep-frying at home is kind of scary. It needs a lot of oil and makes a lot of mess. But, with this simple recipe, you don’t have to worry about that anymore. Go grab an apron for that crispy goodness.

Air Fryer Korean Fried Chicken (2-3 servings)

Ingredients:

• 2 lb (900g) chicken wings
• Cooking spray

Brine:

• 1/2 tbsp kosher salt
• 1 tbsp sugar
• 1 tbsp chicken bouillon powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1/2 cayenne pepper
• 1 tbsp white vinegar
• Black pepper, to taste
• 3 cups (720ml) water

Dry Batter (or use Korean Fried Chicken Powder Mix):

• 2 cups cake flour
• 1 cup potato starch (or cornstarch)
• 2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tsp baking powder

Wet Batter:

• 1 cup dry batter
• 1 cup cold water (or cold carbonated water)

Sweet and Spicy Sauce (for 2 lb (900g) chicken wings):

• 1.5 tbsp Korean chili paste (gochujang)
• 5 tbsp ketchup
• 2 tbsp soy sauce
• 2 tbsp Korean chili pepper flakes (gochugaru)
• 3 tbsp sugar
• 1 tbsp minced garlic
• 8 tbsp light corn syrup
• 3 tbsp water

Honey Soy Sauce (for 2 lb (900g) chicken wings):

• 4 tbsp soy sauce
• 6 tbsp honey
• 1 tbsp oyster sauce
• 1 tbsp chicken bouillon powder
• 1 tbsp minced garlic
• 1/2 cup (120ml) water
• 1 Vietnamese dried chili

Instructions:

MAKE BRINE & BATTERS

1. In a mixing bowl, mix together the salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water. Once it’s all combined, add all the chicken wings. Cover and keep it in the fridge for 2 hours or overnight.

2. Make the dry batter: In another mixing bowl, add the cake flour, potato starch, salt, black pepper, and baking powder. Whisk all together. (If that sounds like too much work for you, you can substitute with KOREAN FRIED CHICKEN POWDER MIX.)

3. To make the wet batter, in a separate bowl, whisk together the dry batter and cold water.

AIR FRYER CHICKEN WINGS

1. Coat the bottom of the air fryer basket with cooking spray. Remove the wings from the brine. Dredge them in the flour mixture. Shake off the excess and dip into the wet mixture. Make sure you coat them all over and back into the dry batter. Place them on a baking tray.

2. Spray the wings with cooking spray, making sure there are no dry spots. Place the wings in a single layer. Do NOT overcrowd the basket and work in batches. 

3. Cook at 180℃ (355℉) for 10 minutes. Flip and cook the other side for another 10 minutes. (Depending on the size of the wings or the air fryer, the cooking time might vary a little bit, so please check if you need more minutes to cook.)

MAKE SAUCE & PLATE

1. Make the iconic red sauce: In a small saucepan, whisk together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, corn syrup, and water. Bring it to a boil over medium heat. Once it comes to a boil and it starts bubbling, remove from the heat and set aside. Depending on your preference, toss them in the sauce or have it as a dip.

2. Or you can make the honey soy sauce: In a small saucepan, whisk together the soy sauce, honey, oyster sauce, chicken bouillon powder, minced garlic, and water. Add the dried chili. Bring it to a boil over medium heat. Once it comes to a boil and it starts bubbling, remove from the heat. Brush the wings with the sauce.

3. Transfer to a serving plate. Serve with KOREAN PICKLED RADISH or beer. Enjoy~!

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MORE AIR FRYER RECIPES:

• Teriyaki Chicken Rice Bowl
• Gyeran Bbang (Korean Egg Bread)
• Frittata