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Crispy Korean fried chicken made easy in the air fryer! This healthier version is packed with bold flavor, featuring crunchy, golden chicken coated in a sweet and spicy gochujang sauce.
Craving something bold, crispy, and packed with flavor? This Korean Fried Chicken recipe features tender, juicy chicken air fried to golden perfection, then tossed in a sweet and spicy gochujang sauce that’s absolutely irresistible. It’s a healthier twist on traditional Korean chicken, using the air fryer to get that signature crunch without deep frying. Serve it over rice with stir-fried veggies for a satisfying meal that hits all the right notes. If you’re looking to add more flavor-packed air fryer recipes to your weeknight rotation, this one deserves a top spot on your list!
Why You’ll Want This Korean Fried Chicken Recipe On Repeat
- Crispy Without the Oil – Thanks to the air fryer, you get that irresistible crunch without deep frying, making this a healthier take on Korean fried chicken that doesn’t skimp on texture or flavor.
- Big Flavor, Easy Prep – Coated in a sweet and spicy gochujang sauce, this gochujang chicken delivers bold, crave-worthy flavor with simple, pantry-friendly ingredients.
- Weeknight Friendly – Quick to marinate and easy to cook, this is the kind of air fryer recipe you’ll want to keep on repeat for busy weeknights when you need something fast, filling, and flavorful.
- Versatile Meal Option – Serve it over rice with stir-fried veggies, enjoy it as an appetizer, or toss it into a salad or wrap—this Korean chicken does it all.
Key Ingredients
- Boneless, Skinless Chicken Thighs – These are ideal for Korean fried chicken thanks to their juicy texture and rich flavor. They stay tender on the inside while getting perfectly crispy on the outside in the air fryer.
- Cornstarch – A must for achieving that crave-worthy crunch. It creates a light, crispy coating on the chicken when air fried.
- Cooking Spray – Don’t skip this! Spraying both the basket and the top of the chicken helps it get golden and crispy—without the need for deep frying.
- Chicken Marinade – A bold blend of salt, black pepper, garlic powder, Korean red pepper flakes, egg whites, and cornstarch. This adds flavor while helping the coating stick and crisp up beautifully in the air fryer.
- Gochujang Sauce – The sweet, spicy glaze that makes this dish shine. It’s made with gochujang paste, honey, coconut aminos (or substitute with soy sauce), rice vinegar, water, grated ginger, and garlic. A quick cornstarch slurry thickens the sauce to coat every piece of chicken perfectly. You can also use garlic or ginger paste as a shortcut if needed.
- Avocado Oil – Used to sauté the aromatics for extra depth in the sauce.
Tools Used For For This Recipe
- Air fryer
- Nonstick skillet
- Gochujang paste
- Korean red pepper flakes
- Grater
- Mixing bowl
- Cutting board
- My favorite kitchen knife
- Measuring cups and measuring spoons
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How to Make Korean Fried Chicken in the Air Fryer
1. Marinate the Chicken
To make juicy and flavorful Korean fried chicken, start by prepping your chicken thighs. Cut the thighs into 1-inch chunks and place them in a mixing bowl. Add salt, black pepper, Korean red pepper flakes, garlic powder, egg whites, and cornstarch. Mix until the chicken is evenly coated. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 3 hours. This step helps tenderize the meat and infuse it with bold Korean flavors.
2. Air Fry the Chicken
Preheat your air fryer to 375°F. Remove the marinated chicken from the refrigerator. Place additional cornstarch in a separate bowl. Dip each piece of chicken individually into the cornstarch, making sure it’s fully coated—this creates that signature crispy crust Korean fried chicken is known for.
Lightly spray the air fryer basket with cooking spray to prevent sticking, then arrange the chicken pieces in a single layer. Spray the tops of the chicken with more cooking spray to help achieve that golden crunch. Air fry for 14 minutes, flipping the chicken halfway through to ensure even crispiness. This method gives you deliciously crispy gochujang chicken without deep frying, making it one of the best air fryer recipes for weeknight dinners.
3. Make the Gochujang Sauce
While the chicken cooks, prepare the sweet and spicy gochujang sauce that takes this Korean chicken to the next level. In a mixing bowl, whisk together gochujang, honey, coconut aminos (or soy sauce), rice vinegar, and water until smooth.
Heat avocado oil in a large skillet over medium-low heat. Add grated garlic and ginger, sautéing for 1–2 minutes until fragrant. (If you’re short on time, garlic paste and ginger paste are great substitutes!) Pour in the gochujang mixture and bring it to a gentle simmer. Add a cornstarch slurry and stir frequently. Let the sauce simmer until thickened to your desired consistency—perfect for coating crispy Korean fried chicken.
4. Coat the Chicken
Once the chicken is done air frying, transfer it directly into the skillet with the thickened gochujang sauce. Toss well to ensure each crispy bite is fully coated in the sticky, spicy glaze. This gochujang chicken is packed with bold flavor and just the right amount of heat.
Serving the Korean Fried Chicken
Serve your Korean chicken over a bowl of fluffy steamed rice and add your favorite veggies on the side. Try it with my Stir-Fried Broccoli or Spicy Pickled Cucumbers. Top with sesame seeds or green onions for extra flavor and crunch.
You can also enjoy the crispy gochujang chicken on its own as a flavorful appetizer—perfect for game day or gatherings. Want to switch it up? Add it to a wrap with fresh veggies or toss it into a salad for a spicy, protein-packed upgrade.
Recipe Tips and Notes
- Make-to-Serve: Korean fried chicken is best enjoyed fresh out of the air fryer when it’s ultra crispy. Only cook and sauce as much chicken as you plan to eat. Store leftover chicken and sauce separately to maintain the texture.
- Crispy Tip: Always spray your chicken pieces with cooking spray before air frying—this is key to getting that extra crunchy exterior.
- Reheating Leftovers: To reheat, use the air fryer at 375°F for a few minutes to help the chicken stay crispy. Avoid the microwave if possible.
- Substitutions:
- You can substitute coconut aminos with soy sauce.
- Use garlic paste and ginger paste in place of fresh grated garlic and ginger for convenience.
More Korean Chicken Recipes You’ll Love
Crispy Korean Fried Chicken in the Air Fryer
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1 inch cubes
- ½ cup cornstarch
- cooking spray
Chicken Marinade
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Korean red pepper flakes
- ¼ cup egg whites or the whites of 2 eggs
- 1 tbsp cornstarch
Gochujang Sauce
- 2 tbsp gochujang
- 2 tbsp honey
- ⅓ cup coconut aminos or soy sauce
- 1 tbsp rice vinegar
- ⅓ cup water
- 3 cloves garlic, grated or 1 tsp garlic paste
- 1 tsp grated ginger or 1 tsp ginger paste
- 1 tsp avocado oil
- cornstarch slurry, 1 tsp cornstarch mixed with ¼ cup water
Instructions
- Cut the chicken thighs into 1-inch chunks and place them in a mixing bowl. Add salt, pepper, Korean red pepper flakes, garlic powder, egg whites, and cornstarch. Mix until the chicken is evenly coated, then cover and let it marinate in the refrigerator for at least 30 minutes or up to 3 hours.
- Preheat your air fryer to 375°F. While it heats, remove the marinated chicken from the refrigerator. Add cornstarch to a shallow bowl, then individually dredge each piece of chicken in the cornstarch until fully coated.
- Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the chicken in a single layer, leaving space between pieces. Spray the tops of the chicken with a little more cooking spray to help them crisp up. Air fry for 14 minutes, flipping halfway through, until golden and crispy.
- While the chicken cooks, prepare the sauce. In a mixing bowl, whisk together gochujang, honey, coconut aminos, rice vinegar, and water until smooth.
- In a large skillet, heat a drizzle of avocado oil over medium-low heat. Add the grated garlic and ginger and sauté for 1–2 minutes until fragrant. Pour in the gochujang mixture and bring it to a gentle simmer. Stir in the cornstarch slurry and continue to cook, stirring often, until the sauce thickens to your desired consistency.
- Once the chicken is done cooking in the air fryer, transfer it to the skillet with the gochujang sauce. Toss well to ensure every piece is fully coated in the sticky, flavorful glaze. Serve the spicy Korean chicken over a bowl of steamed rice and top with your favorite veggies for a balanced, flavor-packed meal. Enjoy!
Notes
- Make-to-Serve: Korean fried chicken is best enjoyed fresh out of the air fryer when it’s ultra crispy. Only cook and sauce as much chicken as you plan to eat. Store leftover chicken and sauce separately to maintain the texture.
- Crispy Tip: Always spray your chicken pieces with cooking spray before air frying—this is key to getting that extra crunchy exterior.
- Reheating Leftovers: To reheat, use the air fryer at 375°F for a few minutes to help the chicken stay crispy. Avoid the microwave if possible.
- Substitutions:
- You can substitute coconut aminos with soy sauce.
- Use garlic paste and ginger paste in place of fresh grated garlic and ginger for convenience.
