Korean Fried Chicken Air Fryer
Crispy air fryer Korean fried chicken tenders coated in a crunchy cornflake crust and tossed in a sticky gochujang honey sauce. A quick and flavorful 30-minute recipe perfect for dinner or snacking.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Yield: 8 servings
- Category: Main Course / Appetizer
- Method: Air Fryer, Pan Sauce
- Cuisine: Korean-Inspired
Ingredients
Chicken:
8 chicken tenders
1 cup crushed cornflakes
1 tbsp garlic powder
1 tsp paprika
2 eggs
1 tsp salt
1 tsp black pepper
Cooking spray (avocado oil recommended)
Korean Style Sauce:
1 tbsp avocado oil
2 cloves garlic, minced
2 green onion stalks (whites and greens separated)
2 tbsp gochujang
3 tbsp honey
3 tbsp ketchup
2 tbsp mirin
1 tbsp sesame oil
Toasted sesame seeds (for garnish)
Instructions
Preheat Air Fryer:
Set air fryer to 200°C (400°F).
Prepare coating:
Crush cornflakes and mix with salt, pepper, garlic powder, and paprika in a shallow dish.
Egg mixture:
In a bowl, whisk eggs with a pinch of salt and pepper.
Coat chicken:
Dip each chicken tender into egg mixture, then coat thoroughly in seasoned cornflakes, pressing gently to stick.
Air fry chicken:
Arrange chicken in a single layer in the air fryer basket. Lightly spray with oil.
Cook for 10–12 minutes, flipping halfway, until golden and cooked through.
Make sauce:
Heat avocado oil in a pan over medium heat.
Sauté garlic and green onion whites until fragrant.
Add gochujang, honey, ketchup, mirin, and sesame oil. Simmer until slightly thickened.
Stir in sesame seeds.
Coat chicken:
Toss cooked chicken tenders in the sauce until fully coated.
Serve:
Garnish with green onions and extra sesame seeds. Serve hot.
Notes
Cornflakes give extra crunch compared to traditional breadcrumbs.
Adjust gochujang for spice level preference.
For extra crispiness, avoid overcrowding the air fryer basket.
Best served immediately while crispy and hot.
Find it online: https://elladishes.com/korean-fried-chicken-air-fryer/
