Description
Make crispy, bite-sized Korean-style chicken coated in a sweet and spicy Gochujang glaze using your air fryer.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces
- 1/2 cup potato starch or cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon neutral oil (for tossing)
- For the Glaze:
- 3 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger
- For Garnish:
- 1 teaspoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- In a medium bowl, toss the cut chicken pieces with the potato starch, salt, and pepper until fully coated. This coating is key for crispiness.
- Preheat your air fryer to 390°F (200°C). Lightly spray the air fryer basket with oil.
- Arrange the coated chicken pieces in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary.
- Air fry for 10 minutes. Flip or shake the basket gently. Continue cooking for another 5 to 8 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
- While the chicken cooks, prepare the glaze: Combine the Gochujang, soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan. Heat over medium-low heat, stirring constantly, until the mixture simmers and thickens slightly, about 3 minutes. Remove from heat.
- Transfer the hot, crispy chicken bites to a large bowl. Pour the prepared glaze over the chicken. Toss quickly until all pieces are evenly coated.
- Serve immediately, garnished with toasted sesame seeds and sliced green onion.
Notes
- For extra crispiness, you can lightly spray the coated chicken with a small amount of oil before the first air fry cycle.
- If you prefer a milder spice level, reduce the amount of Gochujang in the glaze by one tablespoon and substitute with an equal amount of ketchup.
- If you are making a large batch, keep the cooked, uncoated chicken warm in a low oven (200°F) while you finish the remaining batches. Only glaze the portion you plan to serve immediately.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Air Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 350
- Sugar: 18
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 30
- Cholesterol: 90