Korean Fried Chicken Air Fryer

Crispy on the outside juicy inside and tossed in a sweet-spicy Korean style sauce this air fryer Korean fried chicken lets you skip the mess of deep frying but still delivers all the craveable crunch. It is one of those recipes I keep coming back to whenever takeout calls but I want something fresher and lighter. Once you try this method you might not reach for your phone again

I was shocked the first time I made these tenders in my air fryer and my family agreed nothing was missing from the crunch or flavor. Even my pickiest eater kept asking for more

Ingredients

• Chicken tenders: Provide juicy meat that cooks quickly in the air fryer Choose plump pieces for best results
• Crushed corn flakes: Bring exceptional crunch and snacky flavor to the coating Use fresh unflavored corn flakes for best texture
• Garlic powder: Adds aromatic kick Reach for a fresh jar for the strongest taste
• Paprika: Lends warmth and color Opt for smoked paprika if you want extra depth
• Eggs: Help bind the coating to the chicken Choose large fresh eggs
• Salt and pepper: Essential for balancing all the flavors Taste your cornflake coating before breading
• Avocado oil: Brings a nutty richness and great for high heat use
• Garlic and green onion: Form the savory base of the Korean sauce Fresh garlic gives more punch
• Gochujang: Anchors the sauce with bold Korean chili flavors Look for smooth bright red gochujang at Asian groceries
• Honey: Brings sticky sweetness to balance the spice Use good quality honey for a clean finish
• Ketchup: Adds tang and a tomato undertone Classic pantry staple works fine
• Mirin: Introduces a light sweetness and shines in Korean cooking
• Sesame oil: Brings depth and signature nutty aroma Use toasted sesame oil if possible
• Toasted sesame seeds: Add crunch and a hint of nuttiness Always opt for fresh seeds that smell fragrant

Step-by-Step Instructions

Prepare the Coating:

Crush corn flakes in a shallow dish until fine but not powdery then stir in garlic powder paprika salt and pepper making sure everything is combined evenly

Prepare the Egg Wash:

Crack eggs into a large bowl and whisk thoroughly with a little salt and pepper until you see no streaks of egg white

Bread the Chicken:

Dip each chicken tender into the egg wash ensuring every side is coated then press each piece firmly into the cornflake mixture so the coating sticks well

Arrange in the Air Fryer:

Set the coated tenders in the air fryer basket in a single layer with space between every piece for maximum airflow Do not overcrowd

Spray and Cook:

Lightly mist the tenders with avocado oil spray to boost browning Air fry at 400 F for 10 to 12 minutes flipping halfway The coating should look deeply golden and the inside fully cooked

Make the Korean Sauce:

While chicken cooks take a small saucepan and heat avocado oil over medium heat Add minced garlic and only the white parts of the green onion Cook until just fragrant stirring often

Simmer the Sauce:

Stir in gochujang honey ketchup mirin and sesame oil Continue stirring as it comes to a bubbly simmer then let cook until slightly thickened about 3 to 4 minutes Add in green onion greens and toasted sesame seeds right at the end

Coat the Chicken:

Transfer the just cooked tenders to the pan with sauce Toss and turn so every piece is glossy and fully coated but not soggy

Serve Hot:

Pile the tenders onto a warm platter Scatter extra green onions and more sesame seeds if you like Serve immediately while hot and crispy

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The day I first nailed the crispy cornflake crust I called my sister and we had a whole family taste test with everyone voting these better than our old takeout spot My favorite addition has to be the gochujang in the sauce There is nothing like it for bold heat and depth

Storage Tips

Let the chicken cool completely before storing Tenders keep well in the fridge in an airtight container for up to three days To reheat place back in the air fryer for a few minutes so the coating crisps back up Avoid microwaving which makes the breading soggy

Ingredient Substitutions

No gochujang Try hot sauce blended with a little miso paste for a similar effect Cornflakes can be swapped for panko for a crunchier Japanese twist Ketchup not in the house A little tomato paste plus extra honey works fine

Serving Suggestions

Serve these chicken tenders over white steamed rice for a classic Korean inspired meal Garnish with extra green onion Try wrapping in lettuce leaves for a fun party appetizer A side of pickled radishes makes a perfect balance to the spicy sweet chicken

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Cultural Context

Korean fried chicken is famous for its double fry and ultra crisp texture The air fryer offers a home cook shortcut while celebrating the classic flavor combo of gochujang and honey Fried chicken is a huge part of Korean food culture and is often eaten with friends over drinks

Recipe FAQs

→ How do I get the chicken extra crispy in the air fryer?

Crushing corn flakes finely and pressing them firmly onto the chicken creates a thick, crunchy coating. Air fry in a single layer and spray lightly with oil for maximum crispiness.

→ Can I use chicken breasts instead of tenders?

Yes, slice chicken breasts into strips of similar size to ensure even cooking. Adjust cook time as needed to avoid overcooking.

→ What makes the sauce traditionally Korean?

The signature elements are gochujang, honey, sesame oil, and garlic, which together create a spicy-sweet glaze characteristic of Korean flavors.

→ Is it necessary to flip the chicken halfway?

Turning the chicken once ensures it cooks evenly on both sides and helps achieve a golden, crispy finish throughout.

→ How should I store leftovers?

Cool completely and refrigerate in an airtight container. Reheat in the air fryer at 350°F for 3–4 minutes to maintain crispiness.