Air fryer Korean fried chicken is my new obsession. Just like the original deep fried chicken recipe, this Korean fried chicken recipe delivers morsels of chicken that are crunchy, crispy, spicy, and sweet.

　　This is one of my favorite air fryer recipes. It starts with a basic Air Fryer Fried Chicken and adds a gingery marinade and a spicy-sweet sauce. Check out my post on How to Make Air Fryer Fried Chicken to learn my tips and tricks for success, and everything else you need to know.

　　If you’ve never had it, find a Korean restaurant stat. Or make this easy Korean fried chicken recipe! If you like spicy-savory-sweet foods, you won’t be disappointed.

　　I’ve been crushing on Korean food for years. I love the super spicy preparations, tangy-spicy kimchi, and all those little banchan side dishes you get at Korean restaurants.

　　But more than anything, I love , the fiery Korean fermented chili paste that adds a kick to many Korean dishes.

　　Gochujang really shows off in Korean Fried Chicken. In the traditional dish, pieces of chicken are marinated and dredged in starch (flour, cornstarch, or usually) and then double fried.

　　Once fried, the crunchy pieces of chicken are tossed in a sweet-spicy sauce made of gochujang paste, honey or sugar, garlic, and a few other ingredients.

　　The result is finger-licking goodness. It is a sticky, crunchy, spicy, sweet pile of chicken that you won’t be able to stop eating.

　　Absolutely. I love classic deep-fried, cripsy Korean Fried Chicken, but I don’t like to eat deep-fried foods too often, and I really don’t like to mess up my kitchen deep frying foods at home. This is my favorite air fryer recipe that I’ve made.

　　Cooking Korean fried chicken in the air fryer was the perfect solution. And best of all, you can have it on the table in 30 minutes easy.

　　To get the classic golden brown, crispy, crunchy crust, I

　　dipped my chicken first in egg and then in cornstarch. Frying it in the air

　　fryer was quick and easy. Best of all, my stovetop didn’t end up coated with

　　splatters of oil.

　　Korean restaurants in my neighborhood usually use bone-in chicken pieces. You can use chicken wings or chicken drumsticks. I like to use boneless, skinless chicken thighs and cut them into bite-sized pieces. That way you get more of the crunchy, sauce-drenched coating.

　　Once the chicken is air fried to a perfect golden brown, it

　　is tossed with the sweet-spicy sauce and then garnished with toasted sesame

　　seeds and sliced scallions. I’ve also seen it garnished with roasted peanuts

　　and sliced chiles, which is also delicious.

　　My whole family loves my air fryer version of Korean Fried Chicken. It is spicy, but even my 11-year-old son was immediately hooked (but we do eat a lot of spicy food. If your family is sensitive to spice, tone it down by using less gochujang in the sauce.)

　　I usually serve this dish as an entrée with steamed rice and

　　broccoli or another green vegetable.

　　It also makes a great snack or appetizer for a party. Pair it with Korean-style pickled vegetables and a cold, crisp lager- or pilsner-style beer. It makes the perfect game day or party spread.

　　You’ll be surprised how few ingredients are needed for this flavorful air fryer chicken:

　　The only specialty ingredient in this spicy Korean fried chicken is gochujang and it totally makes the dish. Gochujang is a korean red chili paste. It is a fermented condiment made from hot chiles, rice, soybeans, and salt. It’s thick, dark red, and spicy, but also full of intense umami and a hint of sweetness.

　　I buy my gochujang in tubs at a local Korean market (East Bay locals, head to Koreana Plaza on Telegraph and 27th in Oakland. It’s amazing!) It is also available in larger Asian markets or .

　　Like or soy sauce, gochujang lasts a long time in the refrigerator, so go ahead and buy a good-sized tub of it.

　　You can also use gochujang to make my and other scrumptious Korean dishes.

　　American fried chicken is typically made by dunking chicken in a batter, often made with buttermilk, flour, and seasonings. The pieces are then fried in hot oil until crisp and golden brown.

　　Korean fried chicken is made by seasoning chicken pieces and coating them in a starch like or cornstarch. The pieces are then fried in oil until lightly golden brown.

　　But Korean fried chicken pieces are double fried. The first fry seals the crust. The second fry turns the chicken pieces deeply golden brown. The second fry is what makes Korean fried chicken is so crispy.

　　Finally, Korean fried chicken is tossed with a savory sauce that is spic and sweet and made with the Korean fermented gochujang. Mmmm… crispy, spicy chicken!

　　Korean air fryer fried chicken is easy to make. See my post on how to make Air Fryer Fried Chicken for helpful tips.

　　For sure. Korean fried chicken is typically double fried to make it extra crispy.

　　To do it using this recipe, simply leave out the egg and dredge the marinated chicken pieces in the starch directly.

　　Heat a pot of vegetable or peanut oil, about 2 or 3 inches deep, in a Dutch oven or wok on the stovetop over high heat. You want the oil to be very hot, but not smoking.

　　Drop the starch-dredged chicken pieces in the hot oil and cook, turning a few times, until golden brown on all sides. Transfer the pieces to a paper towel-lined plate.

　　Once all the pieces of chicken have been fried, it’s time to fry them again! Drop the pieces into the hot oil and cook until they are deep golden brown and very crisp.

　　If you love these crunchy fried chicken bites, try my Air Fryer Salt and Pepper Chicken, Air Fryer Sesame Chicken, Chinese Salt and Pepper Chicken, and Chicken Pakora.

　　Air Fryer Korean Fried Chicken Story