Introduction

Korean fried chicken is famous for its shatteringly crisp crust, but a pot of hot oil is not always practical at home. The good news: an air fryer gets you very close. A light starch coating, a little oil spray and a final high-heat blast give you crunchy wings that are ready for a glossy coat of sweet and spicy sauce.

The sauce is the star here. If you are new to it, read our main guide first: What is Yangnyeom Sauce? Korean Fried Chicken Sauce Explained. Want the classic deep-fried version instead? See our double-fried yangnyeom chicken recipe.

At a Glance

• Prep time: 15 minutes (plus optional 30 minutes marinating)
• Cook time: about 25 minutes
• Servings: 2–3
• Spice level: mild to medium (adjust the gochujang)
• Equipment: air fryer (about 5-quart / 4.7 L basket or larger), meat thermometer

Ingredients

Chicken

• 2 lb (about 900 g) chicken wings, split into flats and drumettes, patted very dry
• 1 tsp salt
• ¼ tsp black pepper
• 1 tsp minced garlic
• 1 tsp grated ginger (optional)
• ⅓ cup (about 45 g) potato starch or cornstarch
• 1 tsp baking powder (aluminum-free if possible)
• Neutral oil spray

Yangnyeom Sauce

• 2 tbsp gochujang
• 3 tbsp ketchup
• 3 tbsp rice syrup, corn syrup or honey
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp minced garlic
• 2 tbsp water
• 1 tsp gochugaru (optional, for more heat)
• Toasted sesame seeds and chopped peanuts for garnish

Instructions

1. Season. Toss the dry wings with salt, pepper, garlic and ginger. Rest for 30 minutes in the fridge if you have time.
2. Coat. Mix the starch and baking powder, then toss the wings until evenly and thinly coated. Shake off the excess so no dry powder is left.
3. Preheat. Preheat the air fryer to 380°F (195°C). Lightly spray the basket.
4. Air fry. Arrange the wings in a single layer with space between them (cook in batches if needed). Spray the tops with oil. Cook for 12 minutes, flip, spray any dry floury spots, and cook 8 minutes more.
5. Crisp. Raise the heat to 400°F (200°C) and cook 4–6 minutes, until deep golden and crunchy. Check that the thickest piece reads at least 165°F (74°C) on a thermometer.
6. Make the sauce. While the wings cook, combine all sauce ingredients in a small pan. Simmer over low heat for 2–3 minutes, stirring, until glossy and slightly thickened.
7. Toss and serve. Put the hot wings in a large bowl, pour over the warm sauce and toss quickly. Sprinkle with sesame seeds and peanuts and serve right away.

Tips

• Dry skin = crispy skin. Pat the wings with paper towels; for best results, leave them uncovered in the fridge for a few hours before coating.
• Do not crowd the basket. Hot air needs to circulate around every piece.
• Sauce at the last minute. Toss only what you will eat now. Keep extra sauce on the side for dipping so the crust stays crunchy.
• Air fryers vary. Smaller or more powerful models cook faster, so start checking a few minutes early.
• Make it non-spicy. Swap the yangnyeom sauce for our Korean soy garlic chicken sauce.

Where to Buy the Key Ingredients

You can use a ready-made Korean fried chicken sauce instead of mixing your own. Gochujang and potato starch are easy to find at Korean grocery stores and online.

United States

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Amazon
Korean fried chicken sauce
Gochujang
Potato starch

H-Mart
Chicken sauce
Gochujang

Canada

Amazon Canada
Korean fried chicken sauce
Gochujang

Europe

Amazon UK
Korean fried chicken sauce
Gochujang

FAQ

Can you make Korean fried chicken in an air fryer?

Yes. It will not be identical to double-fried chicken, but a starch coating, oil spray and a final high-heat stage make it very crispy with far less oil.

Why use baking powder?

A small amount helps the skin dry out and blister as it cooks, which gives a crunchier surface. Do not add more than the recipe calls for, or it can taste bitter.

Can I use boneless chicken thighs?

Yes. Cut thighs into 1½-inch pieces and start checking after about 15 minutes total. Always cook to 165°F (74°C).

How do I reheat leftovers?

Refrigerate within 2 hours and eat within 3–4 days. Reheat in the air fryer at 370°F (190°C) for 4–6 minutes until hot all the way through.

Conclusion

With an air fryer and a jar of gochujang, Korean fried chicken becomes an easy weeknight dinner. Crisp the wings, toss them in warm, sticky sauce, and serve with pickled radish and a cold drink. For more about the sauce, see the full yangnyeom sauce guide, and if you are deciding between Korean red sauces, read Yangnyeom Sauce vs Gochujang vs Tteokbokki Sauce.