Air Fryer Korean Fried Chicken (Yangnyeom)
Korean Fried Chicken features chicken wings coated in potato starch and tossed in a gochujang-honey sauce; air fry at 380°F for 25 minutes until ultra-crispy.
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Method
- 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.
Pro 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 the air fryer wins here
- Ready in 25 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 420 calories a serving.
- 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. To bring them back, air fry at 360°F for 3-5 minutes. Reheat first, then re-toss in sauce to keep that signature lacquered crust. Full reheat guide for korean fried chicken.
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