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Summer is finally here, and if you’re looking to try out a new chicken wing recipe, then you’ve come to the right place! I actually just got back from my vacation two weeks ago, and as soon as I got home I had purchased a new air fryer that I’ve honestly been using every single day! To check out more details on my first impressions of my new Cosori Air Fryer, then check out this video!
One of my favourite treats is Korean fried chicken, and I crave it quite often. As much as I love deep fried food, of course having it on a regular basis isn’t the best for you. However, I’ve always loved an air fryer because you can enjoy the crispy fried treats you love in a healthier way. While the air fryer doesn’t quite make your food exactly the same as actually deep frying, the end results are close enough, and it’s much easier and less messy! As I mention in my free motivational guide to explore your potential in the kitchen, Making Cooking Fun!!, being realistic with your cooking goals is key to success. Part of that involves really thinking if it makes sense to be deep frying at a particular moment in time. Perhaps you’ll save the deep frying on a special occasion, but for an every day meal, then the air fryer is an excellent choice!
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WHy YOu’ll Love This Korean Fried CHicken Recipe
- Authentic Korean fried chicken recipe: This recipe will be just like restaurant-quality! We’ve got some juicy wings that will have you wanting more!
- Great for crowds: This Korean fried chicken recipe in the air fryer is perfect to make for crowds! Who doesn’t love some chicken wings for munchies at a get-together? These are sure to fly off the table!
- Fast cooking time: The air fryer really speeds up the cook time, so even if you’re feeling quite peckish, then these will be ready in a flash. You can prepare your sauce while the chicken wings are cooking.
- Saucy and crispy: You’ll absolutely love that amazing sweet and spicy sauce along with the perfectly crisp yet juicy chicken. This combination will really have you wanting to make this recipe again and again!
Questions You May Have!
What is Korean fried Chicken?▼
Korean Fried Chicken, sometimes coined as“KFC”, and in Korea goes the name chikin, refers to fried chicken that’s prepared in South Korea.
How is Korean Fried Chicken Different from Regular Fried Chicken?▼
The difference between Korean fried chicken versus American fried chicken is that the latter is marinated in a buttermilk mixture with spices and then dredged in flour and fried. On the other hand, Korean fried chicken is lighter and crispier with a thinner coating, and its batter is made with corn starch or potato starch. Additionally, Korean fried chicken is traditionally double deep fried in contrast to American fried chicken, Korean fried chicken is double deep fried, served with a spicy glaze.
There are two types of Korean Fried Chicken, which are the following:
Dakgangjeong: Soy garlic fried chicken, which is the basic Korean fried chicken recipe.
Yangneyeom: This refers to fried chicken is paired with a spicy and sweet sauce, which I’ll be showing how to make this in this recipe.
Is Korean Fried CHicken Spicy?▼
Yes — it has a mild to medium heat thanks to the gochujang, which is a Korean fermented chili paste. It’s balanced with honey and tomatoes for sweetness, so the spice is flavorful, not overwhelming.
If you prefer it less spicy, simply use less gochujang or add a bit more honey.
What cut of chicken should I use for Air Fryer Korean Chicken Wings?▼
For this recipe, I’m using split chicken wings with the skin on — that means each wing is separated into flats and drumettes, with the wing tips discarded or saved for stock. Keeping the skin on is key for getting that crispy, golden exterior in the air fryer without deep frying.
But if wings aren’t your thing, here are some other cuts you can try:
Boneless, Skinless Chicken Thighs: These are juicy and flavorful — a great alternative if you want something meatier. Cut them into bite-sized pieces and follow the same seasoning and cooking method. Cook for about 12–15 minutes, flipping halfway.
Boneless, Skinless Chicken Breast: A leaner option, though slightly drier than thighs. Cube them and reduce the air fryer time to 10–12 minutes. Be careful not to overcook!
Whole Chicken Wings (not split): These work just as well — just increase the cooking time by a few minutes to ensure they cook through evenly, especially near the joint.
Bone-In Drumsticks: For a bigger portion, drumsticks are great. They’ll take longer — about 22–25 minutes at 400°F, turning halfway through. The skin gets nicely crisp in the air fryer.
How Is Korean Fried Chicken SUper Crispy?▼
You may notice later on that there’s no flour in this air fryer Korean chicken wing recipe. We get the crispiness from the skin that’s on the chicken wings, and the cornstarch will help give the skin the crispy exterior.
What If I Don’t Have an Air Fryer?▼
No worries! If you don’t have an air fryer, you can still enjoy these delicious wings by baking them in your oven — just like in my Classic Buffalo Chicken Wings recipe. To bake in the oven, preheat your oven to 425°F (220°C). Place the seasoned wings on a wire rack over a baking tray and bake for about 40–45 minutes, flipping halfway through, until they’re golden and crispy.
How long does it Take to Air Fry Korean Fried Chicken?▼
I use split chicken wings (skin on) — cook at 400°F for 15–20 min.
Other options:
Whole wings: 18–22 min
Boneless thighs (cubed): 12–15 min
Boneless breast (cubed): 10–12 min
Drumsticks (bone-in): 22–25 min
Flip halfway and cook to 165°F (74°C) internal temp.
How do i know the chicken is cooked?▼
You can use a meat thermometer to tell if the chicken is cooked, and it should reach an internal temperature 165 Fahrenheit or 75 degrees Celsius. To tell if the chicken is cooked without a meat thermometer, the chicken will be crispy on the outside and juices coming from the chicken will run clear. There should be no visible pink inside.
Can I Make Air Fryer Korean Fried Chicken in Advance?▼
Yes! You can air fry the wings ahead of time and store them in the fridge for up to 3 days. When you’re ready to eat, reheat them in the air fryer at 375°F for 5–7 minutes until hot and crispy again. Toss with the glaze just before serving for the freshest taste and texture.
If you’re prepping for a party, you can also make the glaze in advance and store it separately — just reheat it gently before using.
Can I Deep Fry korean chicken?▼
Yes, you definitely can deep fry this Korean fried chicken if you want to! Be sure to check out my Korean Popcorn Fried Chicken recipe, where I make boneless bites. The process is very similar and this recipe will give you all the tips and tricks for the technique to perfectly deep fry Korean boneless bites! As an overview, what you would do is heat oil in a deep pot to 350°F (175°C). Fry the wings in batches for 8–10 minutes until golden brown and fully cooked. Drain them on paper towels before tossing in the glaze.
Either way, you’ll still get juicy, flavorful wings — the air fryer just makes it a bit quicker and lighter!
Tips & Tricks for Delicious Crispy Korean Fried Chicken
- Pat the wings dry before seasoning to help them crisp up better.
- Don’t overcrowd the air fryer basket — cook in a single layer for even browning.
- Use cornstarch or potato starch — it creates a super light, crispy coating without deep frying.
- Flip halfway through cooking to get that golden crust on all sides.
- Preheat the air fryer for best results — it helps start crisping instantly.
- Let the glaze cool slightly before tossing — it’ll cling better to the wings.
- Add glaze just before serving to keep the coating from going soggy.
- Want even more flavor? Marinate the wings in the seasoning for 30 minutes or overnight.
Tools Needed to Make Air Fried Korean Fried Chicken
- Cutting board
- Salt crock
- Air fryer
- Measuring cups
- Measuring spoons
- Baking tray
- Chef’s knife
- Mixing bowl
- Non-stick pan
- Garlic press
- Tongs
- Basting brush
- Ramekin
Ingredients for Korean Air Fried Chicken
Let’s see what ingredients we’ll need to marinate the chicken and to make the accompanying Korean sauce. Be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD to save the recipe for later and to see all ingredients and their quantities. By default, this recipe will make a pound of wings.
For the Chicken
- Bone-in skin-on chicken wings: Since we’re making some classic wings, this will be the best choice! You could do drumsticks if you would like.
- Seasonings: Ginger powder, garlic powder, and onion powder are the base flavors for the chicken.
- Water
- Rice vinegar: I prefer the flavor of rice vinegar, but if you don’t have it, you can use apple cider vinegar or white vinegar.
- Corn starch or potato starch: Makes the chicken skin nice and crispy.
- Salt and pepper: Key seasonings to taste.
For the Sauce
- Passata: Alternatively, you can substitute with canned San Marzano tomatoes or fresh tomatoes that are pureed in a blender. I did that here!
- Honey: For some sweetness to balance out the heat of the sauce. You could also use maple syrup if you would like.
- Garlic: I recommend freshly minced garlic cloves for the best flavor. If you don’t have fresh garlic cloves, garlic powder will do the job. However, I have made this sauce without fresh garlic before because I ran out of garlic, and I really do believe that fresh garlic would be ideal for the sauce.
- Soy sauce: Use tamari or coconut aminos if you need this to be gluten-free.
- Sesame oil: Adds a nice aroma to the sauce. Alternatively, you could use toasted sesame oil for a nuttier taste.
- Gochuchang paste: This is the main flavour of our Korean fried chicken sauce, and it’s Korean red pepper paste. I’m able to find this at my local grocery store, but if you can’t find it then you can look for it at an Asian grocery store or buy it online.
How to Make Air Fried Korean Fried Chicken
For the Korean Gochuchang Glaze
In a pan, combine all of the glaze ingredients. Mix well and bring to a simmer.
Once slightly thickened, remove from heat and set aside.
To Make the Air Fryer Korean Fried Chicken
Season the wings: In a large bowl, add the chicken wings, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice vinegar. Mix well to coat the wings evenly.
Air fry: Preheat the air fryer to 400°F. Place the wings in the basket in a single layer. Cook for 15–20 minutes, turning halfway through, until golden and cooked through.
Glaze and serve: Transfer the cooked wings to a large bowl. Pour the glaze over the wings and toss until evenly coated, then garnish with sesame seeds and green onions.
Serve hot and enjoy!
Serving Suggestions for Air Fryer Korean Chicken
You’ll want to serve your air fried Korean fried chicken hot and fresh right out of the air fryer and tossed in the glaze! I garnished mine with black sesame seeds and white sesame seeds, and you could also add some chopped green onions. Here are some other serving suggestions to mix and match with other sides & starters or to make a complete meal for lunch or dinner:
- Pickled veggies in a spicy salad.
- Air Fryer French Fries, Air Fryer Sweet Potato Fries, or Air Fryer Waffle Fries
- Rice: Steamed White Rice or fried rice, such as Better than Takeout Beef Fried Rice, Classic Egg Fried Rice or Shrimp Fried Rice.
- Noodles: Tofu Noodle Stir Fry, Teriyaki Shrimp Stir Fry with Veggies and Udon Noodles, or Cambodian Lort Cha Stir Fry.
Oven Method, Storage and Serving
No air fryer? You can still make these wings. Arrange them on a wire rack set over a baking sheet and bake in a 425°F oven, turning once, until golden brown and crisp — a much lighter alternative to deep frying in hot oil. The recipe works just as well with chicken drumsticks if you prefer dark meat.
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