We like a nice high smoke point propellant free oil, but you can use any oil you want (except olive because of its low smoke point) and you can even make your own. It’s not worse for you than any other kind of oil, as long as you know when to use it and its limitations. Spray oil is really good, cheap, and irreplaceable in the kitchen – especially if you have an air fryer. We also use it for our sweet and spicy gochujang honey roast chicken and potatoes, our 10 minute spicy beef weeknight stir fry udon, and our kimchi stew with mochi egg recipe. Traditionally it comes in tubs, but these days you can find it in much more convenient squeeze bottles in the Asian aisle of literally any grocery store. Gochujang is very slightly spicy fermented Korean paste that goes great in everything. It’s important to note that this is just one possible sauce – there are other sauces for Korean fried chicken out there, but this one (in America, at least) is the iconic one. Really: ketchup is a very important ingredient if you want to keep things authentic. The magical sauce that goes on Korean fried chicken is a mixture of honey, brown sugar, gochujang, and ketchup. Remove and toss in sauce, then enjoy immediately.
After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400✯ for 5 minutes. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute). There’s no need to preheat the air fryer. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell. To make Korean fried chicken in an air fryer: It’s not totally necessary, but it really helps. The secret is to coat your chicken after the first fry using a spray/mist of oil. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret of Korean fried chicken is the double frying. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier. We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. It’s like buffalo wings amped up with the power of gochujang.
Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. If you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken wings ever: Korean fried chicken.
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