{"id":31804,"date":"2025-06-13T00:05:40","date_gmt":"2025-06-13T07:05:40","guid":{"rendered":"http:\/\/iamafoodblog.com\/?p=31804"},"modified":"2025-07-10T12:12:45","modified_gmt":"2025-07-10T19:12:45","slug":"how-to-make-the-crunchiest-asian-fried-chicken-in-an-air-fryer","status":"publish","type":"post","link":"https:\/\/iamafoodblog.com\/how-to-make-the-crunchiest-asian-fried-chicken-in-an-air-fryer\/","title":{"rendered":"How to Make the Crunchiest Asian Fried Chicken in an Air Fryer"},"content":{"rendered":"

Every culture has fried chicken, and Asian fried chicken is some of the most celebrated around.\u00a0<\/strong><\/p>\n

From the ubiquitous orange chicken, sesame chicken, or honey garlic chicken, to favorites like chicken karaage or taiwanese popcorn chicken, it\u2019s clear that the world loves all the Asian fried chickens. And, believe it or not, along with being quick and easy, the air fryer is one of the best ways period to make any Asian fried chicken recipe.<\/p>\n

How is Asian fried chicken different?<\/h2>\n

Asians love texture to a fault; it\u2019s just a fact. I have a running joke that if I ask Steph how good a Chinese restaurant is, she will only describe their textures, like \u201cthey make really crispy fried chicken\u201d or \u201cthey have really chewy noodles\u201d. It\u2019s taken for granted that the food tastes good.<\/p>\n

So likewise with the wings, Asian fried chicken emphasizes texture. Sometimes this means crisp shattering crunch, but sometimes it also means \u201cused to be crunchy but now saucy\u201d. You have to taste it to understand that one.<\/p>\n

\"How<\/picture><\/p>\n

How to make the best fried chicken<\/h2>\n

Almost all Asian fried chickens are made the same way:<\/p>\n

    \n
  1. First you marinate the chicken (if it\u2019s not being coated in a sauce).<\/li>\n
  2. Then it\u2019s dredged in a flour or starch coating, then fried<\/li>\n
  3. Then sauced while hot or dusted with spices, if needed.<\/li>\n<\/ol>\n

    It doesn\u2019t matter if it\u2019s korean fried chicken or thai fish sauce wings, the basic steps are the same.<\/p>\n

    The best coating to use for fried chicken: potato starch vs cornstarch vs flour<\/h2>\n

    Most of the time, we use potato starch or cornstarch. Potato starch can be hard to find (although Amazon is now a thing<\/a>, and Bob\u2019s Red Mill is carried everywhere<\/a>) but produces the best, lightest, crispiest results. Cornstarch comes in a close second and you can get it everywhere. Sometimes, we will use rice flour or cake flour. Unless you really have nothing else, try to avoid all purpose or bread flour. The lower the gluten, the lighter and crispier the wings.<\/p>\n

    \"How<\/picture><\/p>\n

    How to make Asian fried chicken in an air fryer<\/h2>\n

    The air fryer is perfect for making light, crispy wings. The fan movement of the air allows an even cooking, while the lack of extraneous oil means you get a lighter final product. Here\u2019s how you do it:<\/p>\n

      \n
    1. Season and marinate the chicken (optional).<\/strong> Salt and pepper your chicken and let stand for 5 minutes or so. If you are making a chicken that requires a marinade, do it now as well.<\/li>\n
    2. Pat the chicken dry with paper towels.<\/strong> Water generates steam, and steam is our enemy right now.<\/li>\n
    3. Lightly oil the chicken.<\/strong> This is to help promote even browning. You can\/should use a spray oil for this, but you can also just toss the chicken in 1 tablespoon of a high heat oil as well.
      \n\"How<\/picture><\/li>\n
    4. Toss the chicken in potato\/corn starch.<\/strong> I like to use a ziplock bag or, even better, a compostable produce bag.
      \n\"Air<\/picture><\/li>\n
    5. Air fry the chicken.<\/strong> Oil the basket of your air fryer with the spray bottle or a brush. Then arrange the chicken on a single layer with at least 1\/4\u201d spacing between each piece.
      \n\"Air<\/picture><\/li>\n
    6. Flip the chicken.<\/strong> I don\u2019t like the shaking method, I\u2019ve found that it\u2019s better to just use tongs to flip the chicken so that the other side is consistently even. Besides, you need the tongs to take the chicken out later anyway.<\/li>\n
    7. Sauce or salt?<\/strong> Remove the chicken immediately so that a) it doesn\u2019t overcook and b) the sauce or spice dusting will stick to it better.<\/li>\n<\/ol>\n

      and that\u2019s it, perfect Asian fried chicken, every time.<\/p>\n

      What can you make with this recipe?<\/h2>\n