Air Fryer Korean Fried Chicken

• servings: 6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 ½ pounds boneless (skinless chicken thighs, cut into bite-size pieces)

2 tablespoons rice vinegar

1 tablespoon soy sauce

2 teaspoons minced fresh ginger

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 large eggs (beaten)

1 cup cornstarch

3 tablespoons ketchup

3 tablespoons gochujang

3 tablespoons honey

2 tablespoons soy sauce

1 tablespoon sesame oil

2 garlic cloves (minced)

4 scallions (thinly sliced)

Toasted sesame seeds

Directions

Line the air fryer basket with parchment paper (see note).

In a medium bowl, combine the chicken, vinegar, soy sauce, ginger, salt, and pepper and tos to coat the chicken. Let marinate for 15 to 20 minutes. If you want to marinate the chicken for longer, cover and refrigerate it for as long as overnight.

Beat the eggs in a shallow bowl.

Put the cornstarch in a separate shallow bowl.

Dunk the chicken pieces first in the egg and then in the cornstarch to coat. Arrange the coated chicken pieces on the parchment paper in the air fryer.

Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.

Air fry the chicken at 400ºF for 8 minutes. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.

While the chicken is cooking, make the sauce. In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.

When the chicken is finished air frying, transfer it to a medium bowl and toss with the sauce. Garnish with sesame seeds and scallions, if desired.

Nutrition

• Serving Size: 1
• Calories: 459 kcal
• Total Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Cholesterol: 214 mg
• Sodium: 1558 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 2 g
• Total Sugars: 17 g
• Protein: 36 g