{"id":31632,"date":"2025-12-29T00:05:36","date_gmt":"2025-12-29T08:05:36","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=31632"},"modified":"2025-12-28T22:11:40","modified_gmt":"2025-12-29T06:11:40","slug":"air-fryer-korean-fried-chicken-recipe","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/air-fryer-korean-fried-chicken-recipe\/","title":{"rendered":"Best Air Fryer Korean Fried Chicken"},"content":{"rendered":"

You\u2019re 30 minutes away from the easiest air fryer (or oven baked) Korean fried chicken.\u00a0<\/strong><\/p>\n

Believe it or not, the air fryer is the best tool to make amazing homemade Korean fried chicken. If you\u2019ve never tried it, its an extra crunchy double fried chicken tossed in a sweet and spicy sauce, all done up in an air fryer. It’s like the best hot wings ever.<\/p>\n

What is Korean fried chicken?<\/h2>\n

Korean fried chicken is double (and at some places, tripled) fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. Today we are making the most common sauce, which is basically sweet and spicy. It\u2019s like buffalo wings amped up with the power of gochujang.<\/p>\n

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Air fryer Korean fried chicken<\/h2>\n

We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier.<\/p>\n

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How to make Korean fried chicken<\/h2>\n

The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray\/mist of oil. It’s not totally necessary, but it really helps. To make Korean fried chicken in an air fryer:<\/p>\n

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  1. Coat the chicken.<\/strong> I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.<\/li>\n
  2. Air fry the chicken.<\/strong> 400\u00baF for 15 minutes. There\u2019s no need to preheat the air fryer.<\/li>\n
  3. Make the sauce.<\/strong> While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).<\/li>\n
  4. Flip the chicken.<\/strong> When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.<\/li>\n
  5. Double fry and sauce.<\/strong> After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400\u00baF for 5 minutes. Remove and toss in sauce, then enjoy immediately.<\/li>\n<\/ol>\n

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    How to make a lot of wings<\/h2>\n

    Sometimes you need to make multiple pounds of wings. Air fryers tend to have small baskets that fit one pound just about perfectly. You could easily do small batches until you achieve your desired wing quantity, but there are a couple of other options. You can:<\/p>\n