One of the many Korean street food recipes that you can cook with air fryer. Spicy Korean Fried Chicken - which a very popular in Malaysia, known as Yangnyeom Dak!
For the Chicken
- 700gram boneless, skinless chicken thighs (cut into bite-size pieces)
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp minced fresh ginger
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 2 large eggs (beaten)
- 120gram cornstarch
For the Sauce
- 3 tbsp ketchup
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 garlic cloves (minced)
- 4 scallions (thinly sliced)
- Toasted sesame seeds (for garnish)
- Line the air fryer basket with parchment paper.
- 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 or overnight.
- Beat the eggs in a shallow bowl.
- Put the cornstarch in a separate shallow bowl.
- Dunk the chicken pieces first in the egg and then in the cornstarch to coat.
- Preheat the air fryer at 200 Celcius.
- Arrange the coated chicken pieces on the parchment paper in the air fryer.
- Once all of the chicken is coated and arranged in the air fryer, spritz or brush the chicken with a bit of cooking oil.
- Air fry the chicken at 200 Celcius for 8 minutes. Turn the chicken pieces over, spritz or brush with a bit more oil, and then cook for another 7 minutes at 200 Celcius.
- While the chicken is cooking, make the sauce. In a small bowl, stir together the ketchup, gochujang paste, honey, soy sauce, sesame oil, and garlic until well combined.
- When the chicken is finished air frying, transfer it to a medium bowl and toss with the sauce.
- Garnish with sesame seeds and scallions, if desired.