Korean Fried Chicken Air Fryer

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (Thighs stay juicier; breasts work if you prefer.)
• 1 large egg (Helps the coating adhere.)
• 1/2 cup plain buttermilk or whole milk mixed with 1 tsp lemon juice (Tenderizes and adds tang.)
• 3/4 cup all-purpose flour (Substitute 1:1 gluten-free flour blend for GF option.)
• 1/2 cup cornstarch (For that ultra-crisp crust.)
• 1 tsp baking powder (Lifts the coating.)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (For depth.)
• 1 tsp onion powder (For depth.)
• 1/2 tsp smoked paprika (Optional, adds warmth.)
• Cooking spray or a light oil mist for the air fryer basket
• 3 tbsp gochujang (Korean red chili paste) (The soul of the sauce; reduce for milder heat.)
• 2 tbsp soy sauce (Use tamari for gluten-free.)
• 2 tbsp honey or maple syrup (Maple makes a lovely seasonal twist.)
• 1 tbsp rice vinegar (Brightens the glaze.)
• 1 tsp sesame oil (Finishing flavor.)
• 2 cloves garlic, minced (Fresh aromatics.)
• 1 tsp grated fresh ginger (Fresh aromatics.)
• Toasted sesame seeds and thinly sliced green onions for garnish

Instructions

1. 1

   --- Preparation ---

2. 2

   In a bowl, whisk the egg and buttermilk. Add the chicken pieces, cover, and let rest for 10 minutes while you mix the dry ingredients.

3. 3

   Combine flour, cornstarch, baking powder, salt, pepper, garlic powder, onion powder, and smoked paprika in a shallow dish.

4. 4

   --- Cooking ---

5. 5

   Remove chicken from the marinade, letting excess drip off. Toss pieces in the dry mix, pressing gently so the coating clings. Shake off excess.

6. 6

   Preheat the air fryer to 400°F (200°C) for 3 minutes. Spray the basket lightly with oil.

7. 7

   Arrange the chicken in a single layer, not touching, and mist the tops with cooking spray. Cook for 7–9 minutes, flip, mist again, and cook another 5–7 minutes until golden and an instant-read thermometer reads 165°F (74°C).

8. 8

   While the last batch cooks, combine gochujang, soy sauce, honey or maple, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Warm over medium heat, whisking until glossy and slightly thickened.

9. 9

   Place the hot chicken in a large bowl, pour the sauce over, and toss gently so each piece is coated.

10. 10

    Sprinkle with sesame seeds and green onions. Serve immediately for best texture.