Air Fryer Korean Fried Chicken Recipe (Yangnyeom Chicken)
Super addictive Air Fryer Korean Fried Chicken! Made with a thin and light breading that gets wonderfully crunchy and a sauce that is subtly sweet and deliciously spicy! You will love this 30 minute recipe.
Servings: 4 servings
Calories: 413kcal
Ingredients
- 2 lb chicken wings
- 1 tbsp avocado oil or your favorite cooking oil
- 1½ tsp sea salt
- 1/4 tsp ground black pepper
- 1/3 cup potato starch or corn starch
- Cooking spray
- Sliced green onions and toasted sesame seeds for garnish
For the Sauce
- 2 tbsp gochujang Korean red pepper paste (gluten free option here)
- 2 tbsp ketchup or you can sub with equal amount gochujang for a spicier flavor
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp tamari sauce or soy sauce (or coconut aminos, for soy free)
- 2 tsp brown sugar or coconut sugar
- 2 tsp sesame oil
- 3 garlic cloves minced
Instructions
- Preheat the air fryer to 400 degrees F.
- Place the chicken wings in a large mixing bowl, and coat with oil, salt, and pepper.
- Add potato starch and toss to coat evenly.
- Spray the air fryer basket or tray with cooking oil and add the chicken in a single layer. Spray the tops of the chicken with cooking oil, cook for 10 minutes, then flip. Spray the other side with cooking oil, then cook for another 10 minutes.
- While the chicken is cooking, stir in all ingredients for the sauce in a small saucepan and heat over medium heat until it comes to a boil for 1 minute. Remove from heat.
- Toss the chicken in the sauce to coat all over. Serve warm, garnishes with green onions and sesame seeds.
Video
Notes
Expert Tips
- The sticky sauce for this recipe is gochujang based, and it's medium spicy, but feel free to add more gochujang to make it spicier.
- If you are gluten-free, make sure you buy gluten-free gochujang. Most brands have wheat in them.
- Be sure not to overcrowd the air fryer. Cook in batches if necessary.
- If you don't have an air fryer, you can bake these in the oven at 425 degrees F for 50 minutes - flip them halfway through. Line a baking sheet with parchment paper for best results.
Serving Tips
- To serve, arrange the chicken on a platter, garnish with sesame seeds and green onions, and provide additional sauce for dipping.
- Consider serving it alongside traditional Korean side dishes (banchan), and enjoy it while hot and crispy.
Storage Tips
- Eat immediately for best results. Refrigerate leftovers in an airtight container for up to 3 days, but they'll lose their crunchiness. You can crisp back up in the air fryer at 400 degrees for 10 minutes.
Nutrition
Serving: 1serving - makes 4 | Calories: 413kcal | Carbohydrates: 21g | Protein: 24g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1223mg | Potassium: 380mg | Fiber: 1g | Sugar: 8g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg