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Air Fryer Korean Fried Chicken With Gochujang Mayo - Crispy, Saucy, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into 1.5-inch pieces
  • Marinade: 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Coating: 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • Air frying: Avocado or canola oil spray
  • Korean-style sauce: 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey (or brown sugar)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon ketchup (optional for brightness)
  • 1 tablespoon water
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • Gochujang mayo: 1/3 cup mayonnaise
  • 1 tablespoon gochujang
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon honey
  • Pinch of salt
  • To finish: Toasted sesame seeds
  • Thinly sliced green onions
  • Lime or lemon wedges (optional)

Method
 

  1. Marinate the chicken: In a bowl, toss the chicken pieces with soy sauce, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Let it sit for 15–20 minutes while you prep the coating and sauces.
  2. Mix the coating: In a shallow bowl, whisk together cornstarch, flour, baking powder, and garlic powder. This combo gives the chicken a light, crisp shell.
  3. Coat the chicken: Lift chicken from the marinade (no need to pat dry). Toss each piece in the dry coating, pressing to help it cling. Lay coated pieces on a plate and let them rest 5 minutes to hydrate the starch.
  4. Preheat the air fryer: Heat to 390°F (200°C) for 3–5 minutes. Lightly spray the basket with oil.
  5. Air fry, round one: Arrange chicken in a single layer, spacing pieces apart. Lightly mist the tops with oil. Cook 8–10 minutes, then flip and cook another 5–7 minutes, until lightly golden and cooked through (internal temp 165°F/74°C).
  6. Rest and re-crisp: Remove the chicken to a plate for 2–3 minutes. This helps steam escape. Return to the air fryer for 2–3 more minutes to lock in the crunch.
  7. Make the sauce: While the chicken cooks, simmer gochujang, honey, soy sauce, rice vinegar, ketchup, water, garlic, and ginger in a small pan over low heat for 2–3 minutes until glossy. Turn off heat.
  8. Make the gochujang mayo: Stir mayo, gochujang, rice vinegar, honey, and a pinch of salt in a small bowl. Adjust heat or tang to taste.
  9. Toss and finish: Add hot, crispy chicken to the pan with sauce and toss to coat. Sprinkle with sesame seeds and green onions. Serve immediately with the gochujang mayo on the side.