Low-Calorie Air-Fried Padak (Korean Fried Chicken with Scallions)
Low-Calorie Air-Fried Padak (Korean Fried Chicken with Scallions)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray, as needed
For the Padak Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
For the Scallion Topping
- 1 bunch green onions, thinly sliced or julienned
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the cut chicken pieces with salt and black pepper. Add the cornstarch and toss until all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Air fry the chicken: Preheat your air fryer to 400°F. Lightly spray the air fryer basket with cooking spray. Place the chicken in a single layer in the basket, ensuring not to overcrowd. You may need to cook in batches. Spray the top of the chicken with cooking spray.
⏱️ 2 min•🌡️ 400
- 3
Cook the chicken: Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F). Repeat with remaining chicken if necessary.
⏱️ 12 min•🌡️ 400
- 4
Prepare the Padak sauce: While the chicken is cooking, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl.
⏱️ 5 min
- 5
Assemble the Padak: Once all the chicken is cooked, transfer it to a large bowl. Pour the Padak sauce over the chicken and toss gently to coat.
⏱️ 3 min
- 6
Serve: Transfer the sauced chicken to a serving platter and generously top with the thinly sliced green onions. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie Air-Fried Padak (Korean Fried Chicken with Scallions)
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray, as needed
For the Padak Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes, or to taste
For the Scallion Topping
- 1 bunch green onions, thinly sliced or julienned
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the cut chicken pieces with salt and black pepper. Add the cornstarch and toss until all chicken pieces are evenly coated.
⏱️ 5 min - 2
Air fry the chicken: Preheat your air fryer to 400°F. Lightly spray the air fryer basket with cooking spray. Place the chicken in a single layer in the basket, ensuring not to overcrowd. You may need to cook in batches. Spray the top of the chicken with cooking spray.
⏱️ 2 min•🌡️ 400 - 3
Cook the chicken: Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F). Repeat with remaining chicken if necessary.
⏱️ 12 min•🌡️ 400 - 4
Prepare the Padak sauce: While the chicken is cooking, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes in a small bowl.
⏱️ 5 min - 5
Assemble the Padak: Once all the chicken is cooked, transfer it to a large bowl. Pour the Padak sauce over the chicken and toss gently to coat.
⏱️ 3 min - 6
Serve: Transfer the sauced chicken to a serving platter and generously top with the thinly sliced green onions. Serve immediately.
⏱️ 3 min