Air Fryer Korean Fried Chicken (Yangnyeom)
Air Fryer Korean Fried Chicken (Yangnyeom) is made with chicken wings or drumettes, potato starch, garlic powder, gochujang; air fry at 380°F for 25 minutes to serve 4. 420 calories per serving.
Ingredients
Steps
- 1
Pat chicken completely dry and toss in potato starch mixed with garlic powder, salt, and pepper until evenly coated.
- 2
Arrange chicken in a single layer in the air fryer basket and spray lightly with oil. Air fry at 380°F for 12 minutes.
- 3
Flip chicken, spray again, and air fry for another 10 minutes until golden and crispy with an internal temp of 165°F.
- 4
While chicken cooks, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and gochugaru in a large bowl.
- 5
Toss hot chicken in the yangnyeom sauce until fully coated. Garnish with sesame seeds and green onions.
Tip: Potato starch is the secret to Korean fried chicken's signature crunch — it creates a lighter, crispier coating than regular flour. For extra crunch, let the coated chicken rest for 5 minutes before air frying.
Why Air Fry This?
- ⏱️Ready in 25 minutes vs ~40 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 420 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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