Air fryer recipe · Mains
Korean Fried Chicken
Crisp chicken wings tossed in a sweet and spicy gochujang glaze.
- 25 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 310kcal
- 18.3 gprotein
- 12.2 gcarbs
- 20.7 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken wings600 g
- cornflour4 tbsp
- gochujang2 tbsp
- soy sauce2 tbsp
- honey2 tbsp
- garlic3 cloves
- sesame seeds1 tsp
Method
Coat the wings
Pat the wings thoroughly dry with paper towels, then toss them with the cornflour and a pinch of salt until evenly coated. A dry surface plus a light starch dusting is what turns crackly and crisp.
Make the glaze
Stir the gochujang, soy sauce, honey and grated garlic together in a small bowl into a smooth glaze. Mixing it ahead lets you coat the wings the moment they come out crisp and hot.
Air fry
Arrange the wings in a single layer with space between them so the hot air can reach every side. Crowding traps steam and leaves the skin soft instead of crisp.
Glaze and finish
Air fry at 200°C for 25 min, turning once halfway. Toss the hot wings in the glaze, scatter over the sesame seeds, and check the juices run clear and no pink remains inside.
