Korean Fried Chicken Air Fryer
Bright, crispy, and sticky-sweet, this Korean Fried Chicken Air Fryer recipe brings restaurant-style flavor to your weeknights without the mess. Quick prep and a bold gochujang-honey glaze make it perfect for busy evenings or meal prep.
Ingredients
Protein
- 8 pieces chicken tenders
Coating
- 1 cup crushed corn flakes
- 2 large eggs beaten
Spices & Oils
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp avocado oil
Sauce (Korean Style Sauce)
- 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
Toppings
- toasted sesame seeds
Instructions
Preparation
- Pat the chicken tenders dry and season lightly with salt and pepper; set up a dredging station with beaten eggs in one bowl and crushed corn flakes mixed with garlic powder and paprika in another.
Cooking
- Preheat the air fryer to 400°F. Place coated tenders in a single layer and air fry for 8–10 minutes, flipping halfway, until the internal temperature reaches 165°F and the coating is golden.
- While chicken cooks, whisk together gochujang, honey, ketchup, mirin, sesame oil, minced garlic, and the white parts of the green onion in a small saucepan; warm gently until glossy.
- Toss hot tenders briefly in the warm sauce until evenly coated, or brush sauce on for less intense coverage. Sprinkle with toasted sesame seeds and chopped green onion greens.
Serving
- Arrange on a platter and serve immediately with desired sides or rice for saucy, crunchy bites.
Notes
Don't overcrowd the air fryer basket; cook in batches for even crisping. Press coating onto tenders firmly so corn flakes adhere during cooking. Warm the sauce before tossing to help it stick without making the crust soggy. Store leftovers in an airtight container and re-crisp in the air fryer at 350°F for 3–4 minutes. Use a meat thermometer to ensure perfect doneness every time.