Air Fryer Korean Chicken
A delicious and easy-to-make Air Fryer Korean Chicken with a sweet and spicy glaze that's perfect for any occasion.
Equipment
- 1 air fryer
- 1 Mixing bowl
- 1 saucepan
Ingredients
Marinade
- 1/4 cup soy sauce
- 2 tbsp gochujang Korean chili paste
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp grated ginger
Chicken
- 2 lbs chicken wings
Glaze
- 2 tbsp gochujang
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp rice vinegar
Instructions
Preparation
- In a mixing bowl, combine soy sauce, gochujang, honey, sesame oil, rice vinegar, garlic, and ginger. Mix until smooth. Add the chicken wings and coat thoroughly. Cover and refrigerate for at least 30 minutes.
- Preheat your air fryer to 400°F. This ensures that the chicken cooks evenly and achieves the desired crispiness.
- Place the marinated chicken wings in the air fryer basket, ensuring they're not overcrowded. Cook for 20 minutes, flipping halfway through for even cooking.
Serving
- While the chicken cooks, combine gochujang, honey, soy sauce, and rice vinegar in a saucepan. Heat over medium, stirring until thickened and glossy.
- Transfer cooked wings to a large bowl. Pour the glaze over them and toss until evenly coated.
- Serve the glazed chicken wings hot, garnished with sesame seeds and chopped green onions if desired.
Storage
- Allow any leftover chicken to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- To reheat, place the chicken in the air fryer at 350°F for 5-7 minutes until heated through.
Notes
Pro Tips: Pat chicken dry before marinating for crispiness. Adjust spice level by varying gochujang amount.
Ingredient Substitutions: Use tamari for a gluten-free option. Substitute gochujang with a milder chili paste if preferred.
How to Serve: Serve with steamed rice or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Marinate chicken overnight for deeper flavor.
Ingredient Substitutions: Use tamari for a gluten-free option. Substitute gochujang with a milder chili paste if preferred.
How to Serve: Serve with steamed rice or a fresh salad for a complete meal.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Marinate chicken overnight for deeper flavor.