By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Want to enjoy a satisfying crunchy treat without the added oil and the mess of deep frying? This Air Fryer Korean Fried Chicken recipe gives you better than takeout Korean fried chicken in just a few easy steps, paired with a sweet and spicy Korean sauce.
This post may contain affiliate links. Read our disclosure policy
Watch the recipe
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 favorite 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!
If you haven’t subscribed to my YouTube channel already, then it would mean a lot to me if you could please do so! Don’t forget to press the bell button to be notified when all my latest video recipes go live! Let’s get air frying!
Korean Fried Chicken, sometimes coined as“KFC”, and in Korea goes the name chikin, refers to fried chicken that’s prepared in South Korea.
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.
Yes, it is. There is 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.
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.
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.
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.
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.
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.
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.
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!
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 instructions for later and to see all ingredients and their quantities. By default, this recipe will make a pound of wings.
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.
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!
The sauce is easy to adjust to what you have:
Recipe by Anadi Misra
Want to enjoy a satisfying crunchy treat without the added oil and the mess of deep frying? This Air Fryer Korean Fried Chicken recipe gives you better than takeout Korean fried chicken in just a few easy steps, paired with a sweet and spicy Korean sauce.
Air fryer
5.0 · 1 rating
10 min
Prep
20 min
Cook
5 min
Rest
35 min
Total
8
chicken wings
easy
Level
Tap any quantity to scale
Make the 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.
Make the 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.
Season the wings: In a large bowl, add the chicken wings, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice wine vinegar. Mix well to coat the wings evenly.
Season the wings: In a large bowl, add the chicken wings, ginger powder, garlic powder, onion powder, salt, pepper, cornstarch, water, and rice wine 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.
Air fry: Preheat the air fryer to 400°F (204°C). 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. Serve hot and enjoy!
Glaze and serve: Transfer the cooked wings to a large bowl. Pour the glaze over the wings and toss until evenly coated. Serve hot and enjoy!
176
Calories
11g
Protein
10g
Carbs
10g
Fat
1g
Fiber
6g
Sugar
512mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
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:
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.
To get ahead, marinate the seasoned wings in the refrigerator for 30 minutes or overnight, and store any leftovers in an airtight container in the fridge; re-crisp them in the air fryer or oven before tossing in fresh glaze. Serve Korean-style with steamed rice and a few banchan (small Korean side dishes) for a complete meal.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Crispy Air Fryer Jerk Chicken Wings packed with bold Caribbean heat and smoky flavor. A quick, easy Jamaican classic that delivers restaurant-quality results right from your kitchen.
Recipe history
Get the crispiest, most flavorful spicy BBQ chicken wings using your air fryer. Bold heat meets smoky sweetness in every bite. The perfect finger food for dinner or game day.
Crispy, saucy, and ready in just 30 minutes! These Air Fryer Buffalo Chicken Wings deliver bold, spicy flavor with less mess. The perfect quick dinner everyone will love.
Crispy, golden Korean popcorn chicken made with juicy boneless bites and a perfectly seasoned crust. A crowd-pleasing starter or side that delivers bold flavor in every crunch.
Crispy, saucy Indo-Chinese Chicken Lollipop Drumsticks — the ultimate party starter. Bold flavors, irresistible crunch. Your new favorite appetizer awaits.
Make the crispiest chicken nuggets at home with your air fryer! Golden, crunchy, and ready in minutes, this easy recipe is perfect as a snack or starter the whole family will love.
Free guide
Easy weeknight dinners you'll make on repeat.
Join 40,000+ home cooks who visit Cooking With Anadi every month.
@cooking.with.anadi
Tag your makes with #cookingwithanadi
Comments
No comments yet — be the first to share your thoughts!
Leave a review
Be the first to share how it went — your note helps other cooks (and earns the recipe its stars).