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Air Fryer Crispy Korean Chicken Bites

A close-up of Air Fryer Crispy Korean Chicken Bites coated in a glossy red sauce, sprinkled with sesame seeds and green onions.
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Make crispy, flavorful Korean-style chicken bites quickly using your air fryer. This recipe uses a double-cook method for maximum crunch.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup potato starch or cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil (for coating)
  • For the Sauce:
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • For Garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 green onion, sliced thin

Instructions

  1. In a medium bowl, toss the chicken pieces with the potato starch, salt, and pepper until fully coated. Add the neutral oil and toss again to lightly coat the starch layer.
  2. Preheat your air fryer to 380°F (195°C). Arrange the chicken in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
  3. Air fry for 10 minutes. Open the basket, shake well, and continue air frying for another 5 to 7 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
  4. While the chicken cooks, prepare the sauce. In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and sesame oil. Heat over medium-low heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly, about 3 minutes. Do not boil rapidly.
  5. Place the cooked, crispy chicken bites into a large, clean bowl. Pour the warm sauce over the chicken. Toss quickly until every piece is evenly coated.
  6. Serve immediately, garnished with toasted sesame seeds and sliced green onions.

Notes

  • For extra crispiness, you can lightly spray the coated chicken with cooking spray before the first air fry cycle.
  • If you prefer a soy-garlic flavor instead of spicy, substitute the gochujang with 3 tablespoons of additional soy sauce and 1 tablespoon of oyster sauce (or mushroom sauce for vegetarian).
  • If you use chicken breast instead of thighs, reduce the cooking time slightly to prevent drying out.

Nutrition

Find it online: https://tasteportfolio.com/air-fryer-crispy-korean-chicken-bites/