Air Fryer Dakgalbi (Spicy Chicken)
Air Fryer Dakgalbi combines chicken thighs, gochugaru, gochujang, and sweet potato; air fry at 400°F for 22 minutes until fiery, tender, and charred at the edges.
Saved in this browser. View saved recipes
Method
- 1
Whisk all marinade ingredients together in a large bowl, then add chicken pieces and toss to coat evenly; marinate for at least 20 minutes.
- 2
Toss sweet potato rounds with a light drizzle of oil, place in air fryer at 400°F, and cook for 5 minutes to give them a head start.
- 3
Add marinated chicken, cabbage, and onion to the basket with the sweet potatoes, spreading evenly.
- 4
Air fry at 400°F for 14–16 minutes, shaking every 5 minutes, until chicken reaches 165°F and vegetables are tender with charred edges.
- 5
If adding cheese, sprinkle mozzarella over the top in the last 2 minutes until melted and bubbly.
- 6
Garnish with toasted sesame seeds and sliced scallions and serve with steamed rice.
Pro tip. The key to authentic dakgalbi flavor is using both gochugaru and gochujang together — gochugaru provides smoky, fruity heat while gochujang adds fermented depth and sweetness.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 35 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
