Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
I never thought I’d be making Korean fried chicken at home until I got my air fryer last year. Growing up, this was always our Friday night takeout treat – something I assumed needed special restaurant equipment and secret ingredients to get right.
Turns out, I was making it way more complicated in my head. With an air fryer, you get that same crispy exterior and juicy interior without all the fuss of deep frying. Plus, there’s way less oil splatter to clean up, which means more time enjoying and less time scrubbing the kitchen.
Why You’ll Love This Korean Fried Chicken
- Healthier than deep-frying – Using an air fryer means you’ll get crispy, crunchy wings with way less oil than traditional deep-frying methods.
- Quick cooking time – These wings go from raw to ready in under 45 minutes, making them perfect for weeknight dinners or last-minute cravings.
- Restaurant-style results – The sweet, spicy, and sticky sauce rivals your favorite Korean restaurant’s version, but you can make it right at home for a fraction of the cost.
- Simple ingredients – Most ingredients are pantry staples, and once you grab gochujang from the Asian grocery store, you’re all set to make these wings whenever you want.
- Customizable heat level – You can easily adjust the amount of gochujang to make the sauce milder or spicier to suit your taste preferences.
What Kind of Chicken Wings Should I Use?
For Korean fried chicken, you can use either whole wings or wings that have been split into flats and drumettes – both options will give you great results. If you’re buying whole wings, consider splitting them yourself at the joint, as smaller pieces tend to cook more evenly in the air fryer and are easier to coat with sauce. Fresh wings typically work better than frozen ones, but if you’re using frozen wings, just make sure they’re completely thawed and patted dry before cooking. Look for wings that are plump and have a pinkish color with no dark spots or strong odors – these are signs of freshness.
Options for Substitutions
Need to make some swaps? Here’s what you can do with this Korean fried chicken recipe:
- Chicken wings: While wings are perfect for this recipe, you can use boneless chicken thighs or chicken drumsticks instead. Just adjust cooking time accordingly – thighs might need an extra 2-3 minutes.
- Gochujang: This Korean chili paste is pretty important for authentic flavor, but if you can’t find it, mix 1 tablespoon of red chili paste (sambal oelek) with ½ teaspoon of miso paste. It won’t be exactly the same, but you’ll get a similar spicy-savory kick.
- Corn starch: Potato starch works great as a 1:1 replacement, or you can use all-purpose flour (though the coating won’t be quite as crispy).
- Fresh ginger: Out of fresh ginger? Use ¼ teaspoon of ground ginger instead. The flavor won’t be as zingy, but it’ll work in a pinch.
- Sesame oil: This gives a nice nutty flavor, but if you’re out, you can skip it – just know the sauce won’t have that classic Korean taste. There’s no real substitute for its unique flavor.
- Fresh garlic: If you don’t have fresh garlic, use ¼ teaspoon garlic powder for every clove of garlic called for in the recipe.
Watch Out for These Mistakes While Air Frying
The biggest mistake when making air fryer Korean fried chicken is overcrowding the basket, which prevents the hot air from circulating properly and results in unevenly cooked wings – arrange them in a single layer with small gaps between each piece. Another common error is not patting the chicken wings completely dry before coating them with cornstarch, as excess moisture will prevent that coveted crispy exterior from forming. To get that perfect sticky glaze, avoid adding the sauce too early in the cooking process – instead, wait until the last 2-3 minutes of cooking time, then brush it on and let it caramelize just enough to coat the wings without burning. For the crispiest results, give the wings a light spray of oil before air frying, and remember to flip them halfway through cooking time to ensure even browning on all sides.
What to Serve With Korean Fried Chicken?
Korean fried chicken pairs perfectly with traditional banchan (Korean side dishes) like kimchi, pickled radish, or a simple cucumber salad to balance out the sweet and spicy flavors. A bowl of steamed white rice makes an excellent base to soak up all that tasty sauce, while some crisp lettuce leaves can be used to wrap the chicken for a fresh contrast. For a complete Korean-inspired meal, you might want to add a light soup like doenjang guk (soybean paste soup) or a simple cabbage slaw dressed with sesame oil and rice vinegar to cut through the richness of the chicken.
Storage Instructions
Keep Fresh: Got leftover Korean fried chicken? Pop it in an airtight container and keep it in the fridge for up to 3 days. The sauce might thicken up a bit in the fridge, but that’s totally normal and doesn’t affect the taste at all!
Freeze: While you can freeze these wings for up to 2 months in a freezer-safe container, keep in mind that the crispy coating might not stay as crunchy. I’d recommend enjoying them fresh if possible, but freezing works in a pinch if you need to save some for later.
Reheat: To bring back that amazing crunch, pop the wings back in the air fryer at 375°F for 3-4 minutes. You can also warm them up in the oven at 350°F for about 10 minutes. The microwave works too, but you’ll lose some of that nice crispy texture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 80-90 g
- Fat: 70-80 g
- Carbohydrates: 90-100 g
Ingredients
- 1 pound chicken wings
- 1 tablespoon cooking oil
- 3 tablespoons corn starch
- 1 tablespoon ketchup
- 1 tablespoon gochujang (korean chili paste)
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon toasted sesame oil
- 1/2 tablespoon grated ginger
- 2 cloves garlic, crushed
Step 1: Prepare and Season the Chicken
Start by coating the chicken pieces with oil, ensuring they are thoroughly covered.
Next, season the chicken with salt and pepper to taste.
Once seasoned, toss the chicken pieces with corn starch until they are evenly coated.
This will help create a crispy exterior when air-fried.
Step 2: Air Fry the Chicken
Prepare the air fryer basket by spraying it with oil or using a paper towel to wipe a thin coat of oil onto it.
Arrange the chicken pieces in a single, even layer in the basket.
Air fry the chicken at 400ºF for 15 minutes.
Make sure the pieces are not overlapping to ensure even cooking.
Step 3: Prepare the Sauce
While the chicken is cooking, combine your sauce ingredients in a small saucepan.
Heat the saucepan over medium heat until the sauce comes to a brief boil, then remove it from the heat and set it aside to cool slightly.
This will allow the flavors to meld together nicely.
Step 4: Second Air Frying Round
Once the initial 15 minutes are up, carefully flip the chicken pieces over and air fry them for another 5 minutes at 400ºF.
After they are done, transfer the chicken to a plate or rack to cool slightly for about 5 minutes.
This ensures the chicken retains its crispiness.
Step 5: Final Air Frying and Sauce Toss
If desired, spray the cooled chicken with a very light coating of oil.
Place the chicken back in the air fryer for a final 5-minute round at 400ºF to enhance its crispiness.
Once done, immediately toss the chicken in the prepared sauce, making sure to coat every nook and cranny for full flavor coverage.
Step 6: Serve and Enjoy
Serve your delicious air-fried chicken immediately, garnishing with wedges of lime and slices of green onion for a fresh, zesty finish.
Enjoy this flavorful dish while it’s hot and crispy!