Air-Fried Korean Fried Chicken
Air-Fried Korean Fried Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken powder
For the Egg Wash & Coating
- 3 large eggs, scrambled
- 3 cups Kellogg's Corn Flakes cereal, lightly crushed
- cooking oil, for spraying, as needed
For the Korean Sauce
- 1 tablespoon cooking oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tablespoons gochujang, (Korean chili paste)
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
For Garnish
- 2 tablespoons chives, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. In a large bowl, drizzle the chicken with 1 tablespoon of cooking oil and rub to coat evenly.
⏱️ 3 min
- 2
Add salt, black pepper, onion powder, garlic powder, and chicken powder to the chicken. Rub again to ensure all pieces are well seasoned.
⏱️ 2 min
- 3
In a shallow bowl, scramble the large eggs to create an egg wash. In another shallow tray or dish, pour the Kellogg's Corn Flakes cereal and lightly crush them by hand.
⏱️ 3 min
- 4
Dip each seasoned chicken piece first into the egg wash, ensuring it's fully coated. Then, transfer it to the crushed corn flakes and press firmly to create an even, crispy coating on all sides.
⏱️ 10 min
- 5
Place the corn flake-coated chicken pieces in a single layer on the air fryer rack or basket, ensuring not to overcrowd. Lightly spray the chicken pieces with cooking oil.
⏱️ 2 min
- 6
Air fry the chicken at 375°F for 8 to 10 minutes.
⏱️ 10 min•🌡️ 375
- 7
Flip the chicken pieces and continue to air fry for another 7 to 10 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). You may need to work in batches.
⏱️ 10 min•🌡️ 375
- 8
While the chicken is air frying, prepare the sauce. In a small saucepan, heat 1 tablespoon of cooking oil over medium heat. Add the ginger paste and garlic paste and sauté until fragrant, about 1 minute.
⏱️ 2 min
- 9
Stir in the honey, ketchup, gochujang, sesame oil, and granulated sugar. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3 to 5 minutes until it thickens slightly and the flavors meld.
⏱️ 5 min
- 10
Once the chicken is cooked, transfer it to a wire rack. Generously brush the prepared Korean-style sauce over each piece of chicken, ensuring full coverage.
⏱️ 3 min
- 11
Garnish with chopped chives and sesame seeds before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Air-Fried Korean Fried Chicken
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 tablespoon cooking oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chicken powder
For the Egg Wash & Coating
- 3 large eggs, scrambled
- 3 cups Kellogg's Corn Flakes cereal, lightly crushed
- cooking oil, for spraying, as needed
For the Korean Sauce
- 1 tablespoon cooking oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1/4 cup honey
- 1/4 cup ketchup
- 2 tablespoons gochujang, (Korean chili paste)
- 1 teaspoon sesame oil
- 1 tablespoon granulated sugar
For Garnish
- 2 tablespoons chives, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Pat the chicken thigh pieces dry with paper towels. In a large bowl, drizzle the chicken with 1 tablespoon of cooking oil and rub to coat evenly.
⏱️ 3 min - 2
Add salt, black pepper, onion powder, garlic powder, and chicken powder to the chicken. Rub again to ensure all pieces are well seasoned.
⏱️ 2 min - 3
In a shallow bowl, scramble the large eggs to create an egg wash. In another shallow tray or dish, pour the Kellogg's Corn Flakes cereal and lightly crush them by hand.
⏱️ 3 min - 4
Dip each seasoned chicken piece first into the egg wash, ensuring it's fully coated. Then, transfer it to the crushed corn flakes and press firmly to create an even, crispy coating on all sides.
⏱️ 10 min - 5
Place the corn flake-coated chicken pieces in a single layer on the air fryer rack or basket, ensuring not to overcrowd. Lightly spray the chicken pieces with cooking oil.
⏱️ 2 min - 6
Air fry the chicken at 375°F for 8 to 10 minutes.
⏱️ 10 min•🌡️ 375 - 7
Flip the chicken pieces and continue to air fry for another 7 to 10 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). You may need to work in batches.
⏱️ 10 min•🌡️ 375 - 8
While the chicken is air frying, prepare the sauce. In a small saucepan, heat 1 tablespoon of cooking oil over medium heat. Add the ginger paste and garlic paste and sauté until fragrant, about 1 minute.
⏱️ 2 min - 9
Stir in the honey, ketchup, gochujang, sesame oil, and granulated sugar. Bring the sauce to a gentle simmer, stirring constantly, and cook for 3 to 5 minutes until it thickens slightly and the flavors meld.
⏱️ 5 min - 10
Once the chicken is cooked, transfer it to a wire rack. Generously brush the prepared Korean-style sauce over each piece of chicken, ensuring full coverage.
⏱️ 3 min - 11
Garnish with chopped chives and sesame seeds before serving immediately.
⏱️ 1 min