Why You’ll Love This Recipe

I love this recipe because it gives me that classic fried chicken crunch using the air fryer, which feels lighter but still satisfying. The cornflake coating creates an extra crispy texture, while the gochujang-based sauce brings heat, sweetness, and depth. I also enjoy how quickly everything comes together, making it perfect for a fast dinner or snack-style meal.

Ingredients

I use simple ingredients for the chicken coating and a bold Korean-style sauce for flavor.

8 pieces chicken tenders
1 cup of crushed corn flakes
1 tbsp of garlic powder
1 tsp of paprika
2 eggs
1 tsp of salt
1 tsp of pepper

Korean Style Sauce
1 tbsp avocado oil
2 cloves of garlic (minced)
2 stalks of green onion (whites and greens separated)
2 tbsp of gochujang
3 tbsp honey
3 tbsp ketchup
2 tbsp mirin
1 tbsp sesame oil
Toasted sesame seeds

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the air fryer so the chicken cooks evenly and crisps up properly. In a shallow dish, I crush the cornflakes and mix them with salt, pepper, garlic powder, and paprika to create a flavorful coating. In another bowl, I whisk the eggs with a pinch of salt and pepper.

I dip each chicken tender into the egg mixture, then I coat it thoroughly in the seasoned cornflakes, pressing gently so the coating sticks well. I place the chicken in a single layer in the air fryer basket, making sure there is space between each piece, and I cook until golden and crispy, flipping halfway through.

While the chicken cooks, I prepare the sauce by heating avocado oil in a pan and sautéing garlic and the white parts of the green onions until fragrant. I then stir in gochujang, honey, ketchup, sesame oil, and mirin, letting it simmer until it thickens into a glossy sauce. I finish it with toasted sesame seeds.

Once the chicken is ready, I toss it in the warm sauce until fully coated. I serve it immediately, topped with the green parts of the onions and extra sesame seeds.

Servings And Timing

I usually get about 8 pieces, which serves around 4 people as a main meal or up to 8 people as a snack. It takes about 10–15 minutes to prep and 10–12 minutes to cook in the air fryer, making the total time around 25–30 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. When I reheat it, I prefer using the air fryer again for a few minutes so the chicken stays crispy. I avoid microwaving if possible because it softens the coating and changes the texture.