Best 3 Air Fryer Korean Fried Chicken Recipes

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Korean fried chicken, commonly known as "KFC," is a delectable dish that has captivated taste buds across the globe. With its enticing crispy exterior and tender, juicy interior, KFC has become a crowd-pleaser. Preparing this culinary delight in an air fryer offers a healthier alternative to traditional deep-frying while preserving the dish's quintessential flavor profile. This game-changing kitchen appliance allows home cooks to indulge in their favorite Korean delicacy without compromising on health or taste. In this comprehensive guide, we delve into the secrets behind cooking exceptional air fryer Korean fried chicken. From selecting the perfect chicken cuts to mastering the art of double-coating and achieving that irresistible crunch, we provide step-by-step instructions and insightful tips. Get ready to embark on a culinary journey that will redefine your KFC experience, bringing the vibrant flavors of Korea straight to your table.

Here are our top 3 tried and tested recipes!

AIR FRYER FRIED CHICKEN



Air Fryer Fried Chicken image

Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

3 cups buttermilk
6 garlic cloves, crushed and peeled
Kosher salt and freshly ground black pepper
6 bone-in, skin-on chicken thighs (about 2 pounds)
6 chicken drumsticks (about 2 pounds)
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil cooking spray

Steps:

  • Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
  • When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
  • Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
  • Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
  • When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

AIR FRYER KOREAN FRIED CHICKEN



Air Fryer Korean Fried Chicken image

I'm lucky to live in an area with an abundance of Korean restaurants, and this is my take on a local restaurant's Korean fried chicken. Serve chicken with cooked rice if desired.

Provided by thedailygourmet

Categories     World Cuisine     Asian     Korean

Time 20m

Yield 4

Number Of Ingredients 10

½ cup tapioca starch
½ teaspoon garlic powder
¾ teaspoon salt
½ teaspoon black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
cooking spray
4 ounces tomato sauce
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons honey
1 tablespoon soy sauce

Steps:

  • Preheat air fryer to 400 degrees F (200 degrees C).
  • Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
  • Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
  • Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
  • Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 29.6 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 0.8 g, Sodium 930.8 mg, Sugar 11.4 g

AIR-FRIED KOREAN CHICKEN WINGS



Air-Fried Korean Chicken Wings image

These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.

Provided by Yoly

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 50m

Yield 4

Number Of Ingredients 18

¼ cup hot honey (such as Mike's Hot Honey®)
3 tablespoons gochujang (Korean hot pepper paste)
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped green onions (green part only)
2 pounds chicken wings
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ cup cornstarch
2 tablespoons chopped green onions
1 teaspoon sesame seeds

Steps:

  • Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
  • Preheat air fryer to 400 degrees F (200 degrees C).
  • Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
  • Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
  • Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g

Tips:

  • Use a good quality gochujang. This is the key ingredient in Korean fried chicken, so it's important to use a good quality one. Look for a gochujang that is made with real red peppers and has a deep, rich flavor.
  • Don't be afraid to adjust the heat level. The amount of gochujang you use will determine how spicy the chicken is. If you like your chicken mild, start with a small amount and add more to taste. If you like it hot, go ahead and use more gochujang.
  • Make sure the chicken is well-coated in the sauce. This will help ensure that the chicken is evenly flavored and crispy.
  • Don't overcrowd the air fryer basket. If you overcrowd the basket, the chicken will not cook evenly. Cook the chicken in batches if necessary.
  • Serve the chicken hot and fresh. Korean fried chicken is best when it is served hot and fresh out of the air fryer.

Conclusion:

Korean fried chicken is a delicious and easy-to-make dish that can be enjoyed by people of all ages. The combination of sweet, savory, and spicy flavors is sure to please everyone. Whether you are a fan of Korean food or just looking for something new to try, Korean fried chicken is a great option. So what are you waiting for? Give this recipe a try today!

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