Korean BBQ Fried Chicken Bites (Air Fryer)
Discover the ultimate Korean BBQ Fried Chicken Bites made easy in the air fryer. Crispy, flavorful, and healthier - perfect for a quick, delicious meal.
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INGREDIENTS
For Chicken
- 1 - 1½ pounds chicken thighs boneless skinless, cut into bite size pieces (or chicken wings, drumettes or boneless chicken breasts if preferred) cut into 1 ½ - 2 inches thick.
- ½ teaspoon kosher salt , or to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 teaspoon vegetable oil, I recommend natural oil spray
- 2 tablespoons corn starch, or potato starch
Korean Gochujang Barbecue Sauce
- 3 tablespoons ketchup
- 1 tablespoon butter
- 2 tablespoons gochujang , more or less depending on desired spice
- 2 tablespoons honey
- 1 tablespoon light brown sugar , packed
- 1 tablespoon rice vinegar, or use other vinegars, but they will change the flavor of the dish
- 1 tablespoon soy sauce , or tamari
- ½ tablespoon toasted sesame oil
- 1 tablespoon fresh ginger, peeled, minced or grated
- 2 cloves garlic , minced or pressed
Optional Toppings
- toasted sesame seeds
- scallions, or green onions, diced
- lime cut into wedges , for squeezing onto crispy fried chicken
INSTRUCTIONS
- Pat the chicken thighs dry with paper towels. In a large bowl, coat the chicken with oil and seasonings, then toss with cornstarch until evenly coated.1 - 1½ pounds chicken thighs boneless skinless, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 2 tablespoons corn starch, 2 teaspoon vegetable oil
- Spray the air fryer basket with oil and preheat the air fryer to 400°F (205°C).
- Arrange the chicken in a single layer in the air fryer basket and cook for 6 minutes. Turn the pieces and cook for an additional 5-6 minutes, or until crispy. You may need to work in batches.
- Optional: For extra crispy chicken, transfer the cooked chicken to a plate or cooling rack and let it cool for 5 minutes. After cooling, spray the chicken lightly with oil and return it to the air fryer in a single layer. Cook for an additional 5 minutes.
- While the chicken is cooking, prepare the sauce. In a small saucepan, melt butter and sauté garlic and grated ginger for 30 seconds until fragrant. Add sugar and honey, and cook for 1 minute. Then, add the remaining sauce ingredients and bring to a gentle boil over medium heat. Remove from heat.1 tablespoon butter, 2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, or use other vinegars, 1 tablespoon soy sauce, ½ tablespoon toasted sesame oil, 1 tablespoon fresh ginger, peeled, 2 cloves garlic, 3 tablespoons ketchup
- Once the chicken is done, toss it with the prepared sauce.
- Serve the chicken garnished with sesame seeds, scallions, and lime wedges.toasted sesame seeds, scallions, lime cut into wedges
VIDEO
NOTES
- To Store. Put leftover Korean fried chicken in an airtight container and store it in the fridge for up to three days.
- To Freeze. For the best results, freeze the chicken (I recommend doing it without the sauce) on a parchment-lined sheet pan for 1-2 hours. After it’s frozen, transfer it to an airtight container or zip-top bag and store it in the freezer for up to 3 months. You can also freeze the sauce.
- To Reheat. To reheat frozen chicken, use the air fryer at 400°F (205°C) for 5-7 minutes until it’s crispy and hot.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 352kcalCarbohydrates: 22gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 169mgSodium: 822mgPotassium: 517mgFiber: 0.3gSugar: 15gVitamin A: 203IUVitamin C: 2mgCalcium: 28mgIron: 2mg
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