Crispy Korean Chicken
Equipment
- Sauce pan or small pot
Ingredients
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized chunks
- ½ tsp salt
- ½ cup cornstarch
- Neutral spray oil
Korean Chicken Sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
Optional Garnish
- Rice, for serving
- Sesame seeds
- Scallions
- Cucumbers
Instructions
- In a bowl, combine cornstarch and salt and mix lightly. Add the chicken thighs and toss until every piece is fully coated.
- Spray your air fryer basket with oil and place the chicken in a single layer. Spray the tops with additional oil and air fry at 400°F (205°C) for 15 minutes, shaking halfway through, until golden and crispy.
- While the chicken cooks, combine soy sauce, honey, garlic, and water in a small pan. Bring to a simmer and cook until the sauce reduces and thickens to your desired consistency.
- Transfer the crispy chicken to a bowl, pour over the sauce, and toss thoroughly until evenly coated.
- Serve the chicken over a fresh bowl of rice and optionally garnish with sesame seeds, scallions, and cucumbers.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Crispy Korean Chicken Without the Deep Fryer?
I love Crispy Korean Chicken just as much as the next person, but I don’t love the mess, or the splashing oil going all over my floor! This air fryer version of Korean fried chicken gives you all that crispy crunchy goodness without the hassle of deep frying. I like to toss the chicken in cornstarch and lightly spray it with oil, which will yield a golden crispy piece of chicken when tossed in the air fryer. With all of the potential mess out of the way, this Crispy Korean Chicken becomes a meal that you can definitely enjoy on a weeknight!
The Sauce That Brings It All Together
This soy garlic sauce is one of my favorite sauces to make because it’s so easy but brings such a great flavor. This sauce only has a few ingredients! It’s just soy sauce, honey, garlic, and water reduced into a sticky glaze that clings to each piece of crispy chicken. It tastes just as good as your local Korean fried chicken restaurant’s sauce, but without the extra charge! I personally like to toss the sauce with the chicken right before serving so the chicken stays crispy.
What You Need To Make Crispy Korean Chicken
Chicken
- 16 oz boneless skinless chicken thighs, cut into bite-sized chunks
- ½ tsp salt
- ½ cup cornstarch
- Neutral spray oil
Korean Chicken Sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 2 tbsp water
Optional Garnish
- Rice, for serving
- Sesame seeds
- Scallions
- Cucumbers
How to Make Crispy Korean Chicken
In a bowl, combine cornstarch and salt and mix lightly. Add the chicken and toss until each piece is fully coated.
Spray your air fryer basket with oil and lay the chicken in a single layer. Spray the tops with more oil and air fry at 400°F (205°C) for 15 minutes, shaking halfway through, until golden and crispy.
While the chicken cooks, combine soy sauce, honey, garlic, and water in a small pan. Bring to a simmer and reduce until thickened to your liking.
Transfer the crispy chicken to a bowl, pour over the sauce, and toss thoroughly to coat.
Serve over a bowl of rice and garnish with sesame seeds, scallions, and cucumbers.
Tips & Variations
If you want a spicier version of this chicken, add 2 tbsp of gochujang to the sauce!
I personally use chicken thighs because they are juicier than most cuts of chicken, but you can use any cut you like! Just make sure to adjust any cook times accordingly.
Once the chicken is finished in the air fryer, let it rest for a few minutes to make sure the chicken stays crispy!
Just the same as the chicken, let the sauce also rest for a few minutes to thicken slightly before tossing. The sauce will not only stick better to the chicken, but will also not make it as soggy.
Frequently Asked Questions
Can I bake this instead of air frying?
Yes! Bake at 425°F (220°C) on a wire rack-lined tray for about 20–25 minutes, flipping halfway through. However, be warned, it won’t be quite as crispy, but it’ll still taste just as delicious!
Can I make this ahead of time?
You can prep the chicken and sauce ahead of time, but for best results, I highly recommend to cook and toss just before eating. In my opinion, if you were to coat to the chicken days before eating, the chicken will just be soft and soggy.
What’s the best soy sauce to use?
I prefer to use a regular all-purpose or light soy sauce for this.
How do I reheat leftovers?
If you have any leftovers, I recommend to reheat in the air fryer for a few minutes to crisp it back up. Just watch the chicken closely because the sauce can burn quickly!
What to Make Next
If you liked this Crispy Korean Chicken, here are a few more of my favorites!
Try my Beef and Broccoli for another classic high protein dish!
Craving noodles instead? You’ll love my Shanghai Fried Noodles!
Want more of that soy garlic sauce? Don’t miss my Soy Garlic Glazed Chicken!
