Korean Fried Chicken
Extra-crispy chicken glazed in a sticky sweet-spicy sauce - the air fryer gives that famous crunch with far less oil.
- ⏱ 35 min
- 📊 medium
- 🍽 Party
Ingredients
- 800 g chicken wings
- 4 tbsp potato starch
- 2 tbsp gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
Instructions
- Coat the dried wings in potato starch.
- Air fry at 200C (400F) for 22-25 minutes until crisp.
- Simmer gochujang, honey, soy and garlic into a glaze.
- Toss the hot wings in the sauce and serve at once.
💡 Chef's tip
A light coating of potato starch (not flour) is the Korean secret to a glass-like, long-lasting crispy shell.
Tossing the fried chicken in the sauce only at the very end keeps the coating crackly; sauced too early, that signature Korean crunch goes soft within minutes.
Nutrition (per serving)
- Calories: 420 kcal
- Protein: 30 g
- Carbs: 22 g
- Fat: 24 g
