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Korean fried chicken sauce skin#

In a small bowl combine all the sauce ingredients and mix them together well.

While the chicken is cooking, make the sauce.

The cooking time will vary for each air fryer, or how big the chicken pieces were. This high heat brings the crispy element.

Turn the heat up to 400☏/200☌ and fry the chicken pieces for another 10-12 minutes, turning the chicken halfway through cooking until it's golden brown and crispy.This low heat will help to render the fat from the chicken.

Remove the air fryer basket and use tongs to flip the chicken pieces upside down. Air fry the chicken at 350☏/175☌ for 7 minutes.If they are very snug, don't worry, they will shrink as they cook. Place the chicken pieces in as close to a single layer as you can in the air fryer basket.Sprinkle this over the chicken pieces and toss them well to coat them in the dry mixture. In a small bowl whisk together the cornstarch, baking powder and salt.Drizzle over the vegetable oil and coat the chicken with it. Use paper towels to pat fry the chicken wings or thighs and place them in a large mixing bowl.Place the chicken pieces in as close to a single layer as you can in the air fryer basket. In a small bowl whisk together the cornstarch, baking powder and salt. Use paper towels to pat dry the chicken wings or thighs and place them in a large mixing bowl.

If yours is smaller the chicken may need to be cooked in batches.

Sesame seeds and green onions for serving.Īir fryer – This spicy Korean fried chicken is made in a 5.8-quart air fryer.

Cornstarch - Or use rice flour or potato starch.

Don't use chicken breast as this will dry out too much.

Small chicken pieces - You can use chicken wings or nibbles You could use bone-in, boneless chicken thighs or chicken drumsticks too but the cooking time will be longer.

The ingredientsįind the ingredient amounts for this easy recipe in the printable recipe card at the bottom of this post. You can find this at your local grocery store. This is the vital and not-so-secret ingredient in this Korean fried chicken recipe. It's not too hot either and brings the perfect balance of spice. The paste is a beautiful deep red color and gives a flavorful spice. It's made up of gochu-garu chili, glutinous rice, fermented soybean powder, barley malt powder and salt. The sauce is made up of a few ingredients but the main flavour comes from gochujang paste. This spicy sauce coats the fried chicken pieces at the end and they become sticky and so delicious. The sauce is where the real magic happens. This is what will give a beautiful golden brown skin. Then for the second fry, the heat is cranked up in the last 15 minutes of cooking. The first air fry is at a low temperature to render the fat. The chicken undergoes two different cooks.

Korean fried chicken sauce skin#

It helps to dry the chicken skin out a bit and encourages crispy chicken wings. The chicken is coated in a very simple dry rub consisting of corn starch or potato starch, baking powder and seasoning.īaking powder is a key component in creating a lovely crispy coating around the chicken. The trick is in the dry coating on the chicken, and cooking them first at a lower heat to render the fat, and secondly at a higher heat to crisp them up. It's way less work and healthier than in a deep fryer but you can still achieve perfectly crispy chicken. Korean fried chicken is one of our absolute favorite dishes to make in the air fryer. The chicken is perfectly crispy and coated in a spicy, sticky gochujang sauce. This air fryer Korean fried chicken is super delicious.