Overview
Air Fryer Korean Fried Chicken is a quick, sticky-sweet, and ultra-crispy weeknight favorite that tastes like takeout but comes together at home. This version uses potato starch for that characteristic crunch, a honey-gochujang glaze for balanced heat and sweetness, and the air fryer to keep things lighter and faster. Warm and easy to pin, it’s perfect for busy cooks who want big flavor with minimal mess.
Table of Contents
Why You’ll Love This Air Fryer Korean Fried Chicken:
- Crispy, crunchy exterior without deep frying — lighter and less oily.
- Bold sweet-heat glaze that’s family-friendly and crowd-pleasing.
- Fast cook time and hands-off air-fryer convenience.
- Great for meal prep or game-day snacking — reheats well.
- Easy to scale up for parties or weeknight dinners.
Ingredients Needed :
Protein
- 2 lbs chicken wings
Coating
- 1 cup potato starch
- Salt and pepper to taste
Sauce
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
To serve
- Rice or slaw for serving
Step-by-Step Instructions :
- In a large bowl, season the chicken wings with salt and pepper. Toss with potato starch until well coated.
- Preheat the air fryer to 375°F (190°C).
- Place the chicken wings in a single layer in the air fryer basket and cook for 25-30 minutes or until crispy, turning halfway through.
- In a small saucepan, combine soy sauce, honey, gochujang, sesame oil, garlic, and ginger over medium heat. Cook until slightly thickened.
- Toss the cooked chicken wings in the sauce until evenly coated.
- Serve hot with rice or slaw.
Serving Suggestions Air Fryer Korean Fried Chicken
- Serve over steamed jasmine rice with sliced scallions and toasted sesame seeds.
- Pair with a crunchy cabbage slaw dressed in rice vinegar for contrast.
- Add quick pickled radishes or cucumbers to cut the richness.
- Offer lime wedges and extra gochujang sauce on the side for heat lovers.
Tips for Success Air Fryer Korean Fried Chicken
- Pat wings very dry before tossing in potato starch — moisture fights crisping.
- Don’t overcrowd the basket; cook in batches if needed for maximum crunch.
- Flip once halfway through cooking to brown evenly.
- Check internal temp reaches 165°F for safe, juicy chicken.
- Toss wings in sauce off heat so they stay glossy but keep some crisp texture.
- For technique ideas that translate across air-fryer recipes, try this air fryer Parmesan-crusted chicken for more crisping tips and basket setup.
variation (if any)
- Boneless option: use chicken thighs or tenders, reduce cook time to 10–14 minutes at 375°F.
- Gluten-free: use tamari instead of soy sauce.
- Extra-spicy: increase gochujang or add a splash of sriracha to the glaze.
- Double-crisp: dust wings with a second light coating of potato starch and mist with oil before the last 5 minutes.
FAQs
Q: Can I use frozen wings?
A: Yes — thaw first for best results. Pat completely dry to remove excess ice and moisture before coating.
Q: How do I reheat leftover wings so they stay crispy?
A: Reheat in the air fryer at 350°F for 5–7 minutes, flipping once, until warmed through and crisped.
Q: Can I make the sauce ahead of time?
A: Absolutely. Sauce will keep in the fridge for up to 5 days. Reheat gently before tossing with hot wings.
Q: What if I don’t have gochujang?
A: Mix miso or a mild chili paste with a touch of chili flakes and a bit more honey to mimic the sweet-umami profile.
Conclusion
If you want another take on this style of crispy air-fried chicken, you’ll find a tested variation at Air Fryer Korean Fried Chicken | All Ways Delicious for more technique and serving ideas.
Ingredients
Protein
- 2 lbs chicken wings
Coating
- 1 cup potato starch
- to taste salt and pepper
Sauce
- 1/2 cup soy sauce
- 1/3 cup honey
- 1/4 cup gochujang (Korean red chili paste)
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
To serve
- Rice or slaw for serving
Instructions
Preparation
- In a large bowl, season the chicken wings with salt and pepper. Toss with potato starch until well coated.
- Preheat the air fryer to 375°F (190°C).
Cooking
- Place the chicken wings in a single layer in the air fryer basket and cook for 25-30 minutes or until crispy, turning halfway through.
- In a small saucepan, combine soy sauce, honey, gochujang, sesame oil, garlic, and ginger over medium heat. Cook until slightly thickened.
- Toss the cooked chicken wings in the sauce until evenly coated.
Serving
- Serve hot with rice or slaw.
