Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Many decades ago, Koreans came up with a uniquely addictive variety of fried chicken that people just can’t seem to get enough of. With a super crispy crust and a deliciously sweet savory spicy sauce, KoreanFriedChicken is affectionately known as the other KFC.
From the grease splatters to the lingering oil smell to the leftover oil I never quite know what to do with, I hate deep-frying and long ago decided to leave deep-fried treats to the occasional restaurant meal. KoreanFriedChicken is also widely available for take-out in most major cities, so it surprised me when in a single week, I got 3 separate requests for this dish.
The KoreanFriedChicken challenge was the tipping point and I purchased a teeny little one by Dash for 49.99. I got a mint colored retro looking model and this super cute petite workhorse fit right into a snug little corner of my kitchen.
Dogma is super easy to cook in an air fryer and takes much less time. I use my Mist for spraying an even coat of oil onto pans and on food, and now I’m finding it perfect for cooking with an air fryer.
In this case, it was the simplicity and ease of the cooking method combined with the reduced oil that made this dish deserving of the rank. And if you have a bit more space than I do in my two-bedroom condo, get a larger one especially if you have a large family.
Koreanfriedchicken, if you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. Crispy, crunchy, spicy, sticky, and sweet; it was like a whole other level of chicken.
We loved it so much we went on a quest to try every version in the city, from then-glossy chain Inchon to some strange third floor lounge in the fashion district overlooking a discount ticket seller where we were the only customers (spoiler, it was the best of 6-8 that we tried). Koreanfriedchicken was so big in those days that David Chang did an east-v-west chicken feast; one whole Koreanfriedchicken vs one whole Old Bay southern buttermilk fried chicken, for an insane amount of money at the original Momofuku.
Koreanfriedchicken is classically double fried extra crispy wings and drummers that are then coated in a sticky, sweet, and spicy sauce. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep-fried versions while being way healthier.
I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400ºF for 5 minutes. The magical sauce that goes on Koreanfriedchicken is a mixture of honey, brown sugar, gochujang, and ketchup.
If you don’t have an air fryer (you should really consider getting one as they are great and cheap these days) you can easily do it the classic way: deep-fry the chicken until golden brown, then remove and let cool a bit before dropping it back in for a few more minutes. If you are feeling lazy, you can just make the sauce and toss it in grocery store or chain fried chicken.
I hope you get some properly good KFC in your life asap. Coat the chicken with the oil, then season with salt and pepper.
Enjoy immediately with wedges of lime and slices of green onion. * Percent Daily Values are based on a 2000 calorie diet.
I love the super spicy preparations, tangy-spicy kimchi, and all those little banyan side dishes you get at Korean restaurants. 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.
It is a sticky, crunchy, spicy, sweet pile of chicken that you won’t be able to stop eating. 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.
To get the classic golden brown, crispy, crunchy crust, I dipped my chicken first in egg and then in cornstarch. 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 Chile, which is also delicious. I usually serve this dish as an entrée with steamed rice and broccoli or another green vegetable.
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) The only specialty ingredient in this recipe is gochujang and it totally makes the dish.
Gochujang is a fermented condiment made from hot Chile, rice, soybeans, and salt. It’s thick, dark red, and spicy, but also full of intense umami and a hint of sweetness.
Like miss paste or soy sauce, gochujang lasts a long time in the refrigerator, so go ahead and buy a good-sized tub of it. The pieces are then fried in hot oil until crisp and golden brown.
Koreanfriedchicken 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.
Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides. Drop the pieces into the hot oil and cook until they are deep golden brown and very crisp.
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 lot easier and less messy.
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 Line the air fryer basket with parchment paper (see note).
Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 400ºF. In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.
When the chicken is finished air frying, transfer it to a medium bowl and toss with the sauce. Heat a vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stove top.
Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides. Variations may occur due to product availability and manner of food preparation.