Skip takeout tonight, and instead make this Air Fryer Korean Fried Chicken!
- FOR THE CHICKEN:
- 1 ½ pounds boneless, skinless chicken thighs
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons fresh ginger, minced
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- 1 cup cornstarch
FOR THE SAUCE:
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 3 tablespoons gochujang
- 3 tablespoons honey
- 4 scallions, thinly sliced
- Sesame seeds
- In a medium bowl, combine the chicken, vinegar, soy sauce, ginger, salt, and pepper and toss to coat the chicken. Let marinate for 15 to 20 minutes. If you want to marinate the chicken for longer, cover and refrigerate it for as long as overnight.
- Beat the eggs in a shallow bowl. Add the cornstarch in a separate shallow bowl.
- Dunk the chicken pieces first in the egg and then in the cornstarch to coat. Spray your air fryer basket with some nonstick spray and arrange the coated chicken pieces, try not to overcrowd. Or, arrange on a piece of parchment paper in the air fryer.
- Once all of the chicken is coated and arranged in the air fryer (you will likely have to do this in 2 batches), spritz the chicken with a bit of cooking oil.
- Air fry the chicken at 400ºF for 8 minutes. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 8 minutes at 400ºF.
- While the chicken is cooking, make the sauce. In a large bowl, stir together the ketchup, soy sauce, sesame oil, garlic, gochujang paste, honey, scallions and sesame seeds until well combined.
- Once the chicken is finished air frying, transfer it to the bowl with the sauce mixture and toss to coat. Garnish with extra sesame seeds and green onion, if desired.
- Serve over a bed of rice or as an appetizer and enjoy!
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