Korean Fried Chicken
A delightful fusion of crunchy textures and bold flavors, bringing the tastes of Korea straight to your kitchen with juicy chicken thighs and a savory, slightly spicy glaze.
Ingredients
For the Chicken
- 1.5-2 pounds chicken thighs The succulent base, offering juiciness and flavor.
- 0.5-1 teaspoon kosher salt Enhances the chicken's natural flavors.
- 0.5 teaspoon black pepper Adds a mild kick and depth.
- 0.5 teaspoon garlic powder Infuses aromatic notes that complement the chicken.
- 0.5 teaspoon ground ginger Provides warmth and earthiness.
- 1 tablespoon vegetable oil (preferably Avocado or Grapeseed oil) Ensures a golden, crispy exterior.
- 3 tablespoons corn starch (or potato starch, preferably non-GMO) Promises an extra crunch factor.
For the Sauce
- 3 tablespoons ketchup Delivers sweetness and tang.
- 2 tablespoons gochujang Introduces spice and umami, customizable based on your heat preference.
- 2 tablespoons honey Balances the flavors with natural sweetness.
- 1 tablespoon light brown sugar (packed) Enhances sweetness and caramelization.
- 1 tablespoon rice vinegar A touch of acidity that brightens the dish.
- 1 tablespoon soy sauce (or alternative) Adds a savory depth.
- 0.5 tablespoon toasted sesame oil Imparts a rich, nutty aroma.
- 0.5 tablespoon fresh ginger (peeled, minced or grated) A fresher kick and zesty flavor.
- 2 cloves garlic (minced or pressed) Boosts the dish with sharp, aromatic flavors.
For Garnish
- toasted sesame seeds Decorative and adds crunch.
- scallions (green onions, diced) Freshness and mild onion flavor as a garnish.
- lime (cut into wedges) To squeeze on top and add a refreshing zest.
Instructions
Preparation
- Pat the chicken thigh pieces dry with paper towels.
- In a large bowl, toss the chicken pieces with vegetable oil and season with kosher salt, black pepper, garlic powder, and ground ginger until evenly coated.
- Add the corn starch to the bowl and toss until all chicken pieces are well coated.
Cooking
- Preheat the air fryer to 400°F (205°C), spraying the basket lightly with oil or lining it with parchment paper.
- Place the coated chicken thighs in the air fryer basket in a single layer. Cook for about 8 minutes, flip, and then cook for another 7-8 minutes until golden brown and crispy.
- For extra crispy chicken, let the cooked chicken cool for about 5 minutes, then spray with oil and return to the air fryer for an additional 5 minutes.
Sauce Preparation
- Combine ketchup, gochujang, honey, brown sugar, rice vinegar, soy sauce, sesame oil, minced ginger, and garlic in a saucepan. Whisk together and bring to a brief boil over medium heat.
- Once boiling, remove from heat and set aside.
Final Assembly
- Toss the cooked chicken in the prepared sauce until well coated.
- Garnish with toasted sesame seeds, fresh scallions, and serve with lime wedges on the side.
Notes
Double Fry for ultimate crunch. Adjust the amount of gochujang based on spice tolerance.