Korean Fried Chicken in the Air Fryer
Air fryer Korean fried chicken gets close to the thin, shattering crust of the restaurant original without a pot of hot oil. A potato starch coating and a two-stage cook give you crisp wings, and a sticky glaze of gochujang, soy sauce, garlic and honey finishes them. Use wings or drumettes here, with timings for boneless pieces and thighs below.
- Temperature
- 400°F200 °C
- Total time
- 43min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 380kcal
Why the air fryer works for Korean fried chicken
Korean fried chicken is known for a thin, glassy crust that stays crisp under a sticky sauce. Restaurants get it by frying twice in hot oil. The air fryer copies the idea in a lighter way: a first cook renders fat from the skin and sets the starch coating, a short rest lets the steam escape, and a second blast of hot air dries and crisps the surface.
Potato starch gives a lighter, more brittle crust than flour, because it has no protein to make it chewy. A small amount of flour helps it stick. The glaze is sugary and savory with a long chili finish, which is why it goes on at the end rather than in the basket. For a plain version with no glaze, see chicken wings in the air fryer.
How to make Korean fried chicken in the air fryer
Tap a time to start a timer.
- Dry the chicken Pat the wings completely dry with paper towels. Toss them with the salt and pepper, then with the potato starch and flour until each piece has a thin, even, dry coating. Let them sit for so the coating hydrates.
- Preheat and oil Preheat the air fryer to 400 °F for . Brush the coated wings lightly with the oil, or mist them with an oil mister; do not spray aerosol cooking spray on the nonstick basket.
- First cook Arrange the wings in a single layer with space between them; cook in two batches if needed. Cook for , shaking the basket after . Remove and rest for .
- Make the glaze Warm the gochujang, soy sauce, honey, vinegar, garlic and sesame oil in a small saucepan over low heat for , stirring, until smooth and slightly thickened.
- Second cook and glaze Return the wings to the basket and cook at 400 °F for 8 more minutes, until deep golden and crisp. Check that they reach 165 °F in the thickest part, then toss in the warm glaze and top with sesame seeds and scallions.
Times and temperatures
| Korean Fried Chicken | Temperature | Time |
|---|---|---|
| Wings and drumettesTwo stages, rest 5 min | 400 °F (200 °C) | 23 min |
| Boneless thigh pieces | 400 °F (200 °C) | 14–16 min |
| Drumsticks | 380 °F (190 °C) | 24–26 min |
| Whole boneless thighs | 380 °F (190 °C) | 18–20 min |
| Reheating leftovers | 375 °F (190 °C) | 5–6 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Cook in a single layer. Wings that touch will steam each other. A second batch is better than a crowded basket.
- Adjust the heat. Mix in a spoonful of gochugaru or chili flakes for more spice, or use less gochujang and more honey for a milder glaze.
- Warm the glaze. A warm glaze coats evenly and clings, and a cold one pools at the bottom of the bowl.
What to serve with Korean fried chicken
Serve the wings with steamed white rice, quick pickled radishes or cucumbers and a simple slaw to balance the heat. A cold beer or iced tea is a good match. For a vegetable side, broccoli in the air fryer or roasted carrots both cook at the same temperature.
Storing and reheating
Refrigerate leftover wings in a sealed container for up to 3 days. Reheat them in the air fryer at 375 °F for 5–6 minutes, shaking once, until they reach 165 °F in the center. The crust will not be as crisp as fresh, but it comes back well. Keep extra glaze in a jar for up to a week.
Variations
- Soy garlic: Skip the gochujang and use 3 tbsp soy sauce, 2 tbsp honey, 4 cloves garlic and 1 tbsp rice vinegar for a mild, salty glaze.
- Korean fried chicken sandwich: Use boneless thigh pieces, glaze them lightly and serve in a toasted bun with slaw and pickles.
- Sesame ginger: Add 1 tsp grated fresh ginger and extra sesame seeds to the glaze for a brighter flavor.
If it does not turn out right
- The coating is pasty
- Wet wings make wet starch. Pat the chicken completely dry and shake off the extra starch before cooking.
- The glaze makes the crust soggy
- Toss the wings in the glaze only after the second cook and serve right away. A thinner glaze keeps the crust crisp longer, so reduce it briefly if it looks watery.
- The glaze burns
- Gochujang and honey contain sugar that scorches in the basket. Add the glaze after cooking, or brush it on for only the final 2 minutes at 350 °F.
Questions and answers
How long does Korean fried chicken take in the air fryer?
Wings take about 23 minutes at 400 °F in two stages, with a 5-minute rest between. Boneless thigh pieces take 14–16 minutes, and drumsticks take 24–26 minutes at 380 °F.
What makes Korean fried chicken crispy?
A thin coating of potato starch or cornstarch, and cooking in two stages with a short rest in between. The rest lets steam escape, so the second cook crisps the surface.
Can I make boneless Korean fried chicken?
Yes. Cut boneless, skinless thighs into 1½-inch pieces, coat them as above and cook at 400 °F for 14–16 minutes, shaking twice, until they reach 165 °F inside.
How do I reheat Korean fried chicken?
Heat it in the air fryer at 375 °F for 5–6 minutes until it reaches 165 °F. Reheat without extra sauce, then toss it in a spoonful of fresh glaze.
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