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Air Fryer Korean Fried Chicken

Air fryer Korean fried chicken is my new obsession. Just like the original deep fried chicken recipe, this Korean fried chicken recipe delivers morsels of chicken that are crunchy, crispy, spicy, and sweet.

Korean fried chicken on a plate with a beer and someone holding a piece of the chicken in their fingers

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air fryer fried chicken is easy to make

This recipe starts with a basic Air Fryer Fried Chicken and adds a gingery marinade and a spicy-sweet gochujang sauce. Check out my post on How to Make Air Fryer Fried Chicken to learn my tips and tricks for success, and everything else you need to know.

There’s nothing else like Korean Fried Chicken (KFC)

If you’ve never had it, find a Korean restaurant stat. Or make this easy Korean fried chicken recipe! If you like spicy-savory-sweet foods, you won’t be disappointed.

What makes Korean Fried Chicken special?

I’ve been crushing on Korean food for years. I love the super spicy preparations, tangy-spicy kimchi, and all those little banchan side dishes you get at Korean restaurants.

But more than anything, I love gochujang, the fiery Korean fermented chili paste that adds a kick to many Korean dishes.

Gochujang really shows off in Korean Fried Chicken. In the traditional dish, pieces of chicken are marinated and dredged in starch (flour, cornstarch, or potato starch usually) and then double fried.

Once fried, the crunchy pieces of chicken are tossed in a sweet-spicy sauce made of gochujang, honey or sugar, garlic, and a few other ingredients.

The result is finger licking goodness. It is a sticky, crunchy, spicy, sweet pile of chicken that you won’t be able to stop eating.

air fryer korean fried chicken on a plate shot from overhead

Can you really make delicious Korean Fried Chicken in an air fryer?

Absolutely. I love classic KFC, but I don’t like to eat deep-fried foods too often, and I really don’t like to mess up my kitchen deep frying foods at home. This is my favorite air fryer recipe that I’ve made.

Cooking Korean fried chicken in the air fryer was the perfect solution. And best of all, you can have it on the table in 30 minutes easy.

To get the classic golden brown, crispy, crunchy crust, I dipped my chicken first in egg and then in cornstarch. Frying it in the air fryer was quick and easy. Best of all, my stovetop didn’t end up coated with splatters of oil.

What kind of chicken do you use?

While Korean restaurants in my neighborhood usually use bone-in chicken pieces, I like to use boneless, skinless thighs and cut them into bite-sized pieces. That way you get more of the crunchy, sauce-drenched coating.

low angle shot of Korean chicken on a plate with a glass of beer

Once the chicken is air fried to a perfect golden brown, it is tossed with the sweet-spicy sauce and then garnished with toasted sesame seeds and sliced scallions. I’ve also seen it garnished with roasted peanuts and sliced chiles, which is also delicious.

My whole family loves my air fryer version of Korean Fried Chicken. It is spicy, but even my 11-year-old son was immediately hooked (but we do eat a lot of spicy food. If your family is sensitive to spice, tone it down by using less gochujang in the sauce.)

What goes well with Korean Fried Chicken?

I usually serve this dish as an entrée with steamed rice and broccoli or another green vegetable.

It also makes a great snack or appetizer for a party. Pair it with Korean-style pickled vegetables and a cold, crisp lager- or pilsner-style beer. It makes the perfect game day or party spread.

vetical shot of air fryer chicken in gochujang sauce with a hand lifting a piece

What Ingredients do you need for Air Fryer Korean Fried Chicken?

You’ll be surprised how few ingredients are needed for this flavorful air fryer chicken:

  • Chicken
  • Rice vinegar
  • Soy sauce
  • Ginger
  • Eggs
  • Corn starch
  • ketchup
  • Gochujang (see below for where to buy)
  • Honey (you can substitute brown sugar)
  • Soy sauce
  • Sesame oil
  • Garlic
  • Sesame seeds (optional)
  • Scallions or green onions (optional)

What is gochujang and where do you get it?

The only specialty ingredient in this recipe is gochujang and it totally makes the dish. Gochujang is a fermented condiment made from hot chiles, rice, soybeans, and salt. It’s thick, dark red, and spicy, but also full of intense umami and a hint of sweetness.

I buy my gochujang in tubs at a local Korean market (East Bay locals, head to Koreana Plaza on Telegraph and 27th in Oakland. It’s amazing!) It is also available in larger Asian markets or online.

Like miso paste or soy sauce, gochujang lasts a long time in the refrigerator, so go ahead and buy a good-sized tub of it.

You can also use gochujang to make my Gochujang Chicken and other scrumptious Korean dishes.

What is different about Korean Fried Chicken?

American fried chicken is typically made by dunking chicken in a batter, often made with buttermilk, flour, and seasonings. The pieces are then fried in hot oil until crisp and golden brown.

Korean fried chicken is made by seasoning chicken pieces and coating them in a starch like potato starch or cornstarch. The pieces are then fried in oil until lightly golden brown.

But Korean fried chicken pieces are double fried, fried a second time until they are deeply golden brown. That is why Korean fried chicken is so crispy.

Finally, Korean fried chicken is tossed with a sauce, usually a spicy-sweet sauce made with the Korean fermented chile paste gochujang.

Can you make this by deep frying the chicken on the stovetop

For sure. Korean fried chicken is typically double fried to make it extra crispy.

To do it using this recipe, simply leave out the egg and dredge the marinated chicken pieces in the starch directly.

Heat a pot of vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop over high heat. You want the oil to be very hot, but not smoking.

Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides. Transfer the pieces to a paper towel-lined plate.

Once all the pieces of chicken have been fried, it’s time to fry them again! Drop the pieces into the hot oil and cook until they are deep golden brown and very crisp.

square picture of korean chicken shot from overhead

Tips for making Air Fryer Korean Fried Chicken

  • I usually like to line my air fryer basket with the rounds of parchment paper that has holes cut in it. This isn’t 100 percent necessary, but it makes the process a whole lot easier and less messy.
  • You can marinate the chicken overnight if you like. It will only get more flavorful.
  • You can also make the sauce ahead. Make it as long as a few days ahead and keep it covered in the fridge. Bring it to room temperature before tossing it with the cooked chicken.
  • Don’t toss the chicken with the sauce until just before serving. This way the coating on the chicken will stay nice and crunchy.

more great air fryer recipes you’ll love

Yield: Serves 6

Air Fryer Korean Fried Chicken

square picture of korean chicken shot from overhead

Just like the original deep-fried version, this one is
crunchy, crispy, spicy, and sweet. You won't be able to stop eating it.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


For the chicken

  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons minced fresh ginger
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 1 cup cornstarch

For the sauce

  • 3 tablespoons ketchup
  • 3 tablespoons gochujang
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 4 scallions, thinly sliced
  • Toasted sesame seeds


  1. Line the air fryer basket with parchment paper (see note).
  2. In a medium bowl, combine the chicken, vinegar, soy sauce, ginger, salt, and pepper and tos to coat the chicken. Let marinate for 15 to 20 minutes. If you want to marinate the chicken for longer, cover and refrigerate it for as long as overnight.
  3. Beat the eggs in a shallow bowl.
  4. Put the cornstarch in a separate shallow bowl.
  5. Dunk the chicken pieces first in the egg and then in the cornstarch to coat. Arrange the coated chicken pieces on the parchment paper in the air fryer.
  6. Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz or brush the chicken with a bit of cooking oil.
  7. Air fry the chicken at 400ºF for 8 minutes. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF.
  8. While the chicken is cooking, make the sauce. In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.
  9. When the chicken is finished air frying, transfer it to a medium bowl and toss with the sauce. Garnish with sesame seeds and scallions, if desired.


1. When I cook things like this in the air fryer, I like to use the round sheets of parchment paper with holes in them that are made for use in steamer baskets or air fryer baskets. This makes turning the pieces easier and also cuts down on cleanup. If you don't have those, use regular parchment paper and cut it into strips. Arrange the strips over the bottom of the air fryer, leaving space between. Arrange the chicken pieces on the strips.

2. To deep fry the chicken instead of air frying it, simply leave out the egg and dredge the marinated chicken pieces in the starch directly. Heat a vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop. Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides.

Nutrition Information



Serving Size


Amount Per Serving Calories 459Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 214mgSodium 1558mgCarbohydrates 42gFiber 2gSugar 17gProtein 36g

Nutrient values are estimates only. Variations may occur due to product availability and manner of food preparation. Nutrition may vary based on methods of preparation, origin, freshness of ingredients, and other factors.

Did you make this recipe?

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30 thoughts on “Air Fryer Korean Fried Chicken”

  1. I bought an air fryer just to try this recipe! I’m an air fryer newbie – why do I want to line the basket with parchment paper? Will the chicken stick?

    • Hi Jenn, I’m so excited that you got an air fryer and are going to try this recipe! I line the basket because the breading does stick some (at least in my air fryer it does) and I just find it easier to flip and easier to clean afterward. You can certainly do it without the parchment paper, I just think it is easier when I use it.

    • The sauce should not be cold but at room temperature and the chicken will be very hot right out of the fryer. You do not need to heat the sauce. Just toss the room temperature sauce with the hot chicken.

  2. Just tried it tonight and loooved it! Dark meat is definitely the way to go. I didn’t have rice vinegar so I substituted with 1 tablespoon of white vinegar and half tablespoon of white sugar instead and still turned out amazing. Thank you!

    • Thanks for posting, Winnie! I’m so glad you liked it! My family goes nuts for it every time I make it.

    • I think you could, but I might recommend doing a roux combining equal parts fat (oil or butter) and flour in a saucepand cooking (stirring/whisking constantly) over medium heat until it starts to brown and smells nutty. Then mix that into the sauce. Otherwise I fear your sauce may end up lumpy and tasting like raw flour.

  3. I accidentally mixed in the corn flower and eggs with everything else directly, will that negatively effect the final product? Thanks

    • Hi Ben, I am honestly not sure. I guess you could try it with a few pieces of chicken and see how they turn out?

  4. Wow! Made this tonight for myself and my husband and we both absolutely loved it! Perfect mix of spice and sweetness. Paired it with some kimchi and udon noodle salad. Delicious!!!

  5. Hi,

    If I would like to try the recipe with chicken thighs with the bone, is the time and temp in the air fryer still the same or would you recommend it to be longer?

    • Yes, I think you could do it with bone-in (skinless) thighs. I haven’t tried it, but I would add a few minutes to the cooking on each side and then just check it to see if it needs a few more minutes.

    • Hi David. The parchment paper is optional. I find it makes the whole thing a lot easier becuase without it the pieces of chicken can stick to the basket and make it hard to turn them over. You can certainly make it without parchment paper, will just take a little more work to turn the chicken pieces over. And also more work to clean the basket afterwards.

  6. My sister and I made this today for dinner for our family. We loved it! It tasted almost like orange chicken. We tore it up. It was great. Thanks for the recipe!


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