Air Fryer Korean Fried Chicken Recipe (Yangnyeom Chicken) (2024)

Super addictive Air Fryer Korean Fried Chicken! Made with a thin and light breading that gets wonderfully crunchy and a sauce that is subtly sweet and deliciously spicy.You will love this 30-minute recipe.

What is Korean Fried Chicken?

Korean fried chicken is a popular dish of crispy fried chicken that originated in South Korea, and known for its distinctively crispy and flavorful coating. Traditionally, it is prepared by double frying in oil, which results in a crispier exterior while keeping the meat inside moist and tender.

Called “Yangnyeom Chicken” in Korean, which translates to “seasoned chicken,” it’s typically enjoyed with a glass of beer. It’s common to cut up a whole chicken into smaller pieces to bread and deep fry, but I’m simplifying the dish by using just chicken wings.

It is often served with various sauces, including spicy gochujang, soy garlic, or sweet and tangy glazes, offering a range of flavors to suit different preferences. It is usually double-fried before getting coated in the sauce for that crunchy texture, but it’s much easier and just as delicious in the air fryer!

What Makes This Recipe Great

I love that this dish has gotten very popular in recent years in the United States, and there are so many restaurants local to me that specialize in this yummy dish. It’s a delicious snack or meal, and it’s so easy (and healthier!) to make at home in the air fryer rather than frying in oil!

These Korean fried chicken wings are tossed in a sweet and spicy gochujang sauce and garnished with green onions and sesame seeds. It’s truly an addictive dish that everyone loves.

One of the things that I love most about this chicken is the social aspect of the dish. It’s typically served communally at larger gatherings and brings a lively atmosphere of friends and family sharing and eating together. What could be better than that?!

More Asian dishes in the air fryer: Nurungji, Sesame Chicken, Korean Steak Bites, and General Tso’s Chicken.

Watch a Short Video of This Recipe

Ingredient Notes

• chicken wings: I used skin-on chicken wings for this recipe. You can also follow the same instructions for boneless skinless chicken thighs, chicken drumsticks, chicken breasts, etc. Just be aware that the cooking time might vary.
• avocado oil: Or use your favorite cooking oil.
• sea salt
• ground black pepper
• potato starch: Or cornstarch
• cooking spray oil
• sliced green onions and toasted sesame seeds: For garnish

Korean Fried Chicken Sauce

• Gochujang paste: Gochujang is Korean red pepper paste (gluten-free option here). You can find this in most Asian grocery stores and online.
• ketchup: Or you can sub with an equal amount of gochujang for a spicier flavor.
• rice vinegar
• honey
• tamari sauce: Or soy sauce (or coconut aminos, for soy free)
• brown sugar: Or coconut sugar
• sesame oil
• minced garlic cloves: If you don’t have fresh garlic, garlic powder will work in a pinch.

How to Make Korean Fried Chicken

Rather than all the fuss of double frying in hot oil, I created an easy way to make this in the air fryer. If you don’t have one (get one!), you can also make this recipe in the oven. See expert tips for details!

Step-by-Step Instructions

1. Preheat the air fryer to 400 degrees F.
2. Place the chicken wings in a large mixing bowl and coat with oil, salt, and pepper.
3. Add potato starch and toss to coat evenly.
4. Spray the air fryer basket or tray with cooking oil and add the chicken in a single layer. Then, spray the tops of the chicken with cooking oil, cook for 10 minutes, then flip. Spray the other side with cooking oil, then cook for another 10 minutes until golden brown.
5. While the chicken is cooking, stir all the sauce ingredients in a small saucepan and heat over medium heat until it comes to a boil for 1 minute. Remove from heat.
6. Toss the chicken in the spicy sauce to coat it all over. Serve warm, garnished with green onions and sesame seeds.

Expert Tips

• The sticky sauce for this recipe is gochujang based, and it’s medium spicy, but feel free to add more gochujang to make it spicier.
• If you are gluten-free, make sure you buy gluten-free gochujang. Most brands have wheat in them.
• Be sure not to overcrowd the air fryer. Cook in batches if necessary.
• If you don’t have an air fryer, you can bake these in the oven at 425 degrees F for 50 minutes – flip them halfway through. Line a baking sheet with parchment paper for best results.

Serving Tips

• To serve spicy Korean fried chicken, arrange the chicken on a platter, garnish with sesame seeds and green onions, and provide additional sauce for dipping.
• Consider serving it alongside traditional Korean side dishes (banchan), and enjoy it while hot and crispy.

Storage Tips

• Eat immediately for best results. Refrigerate leftovers in an airtight container for up to 3 days, but they’ll lose their crunchiness. You can crisp back up in the air fryer at 400 degrees for 10 minutes.

Recipe FAQs

More Air Fryer Recipes

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Extra Crispy Air Fryer Drumsticks

Easy Air Fryer Sweet Potatoes

Gluten-Free Air Fryer Chicken Tenders

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