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Air Fryer Twigim (Korean Tempura)

Name: Air Fryer Twigim (Korean Tempura)
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 4 servings
Ingredients: ¾ cup all-purpose flour; ¼ cup cornstarch; ½ tsp baking powder; ¾ cup ice-cold sparkling water; ¼ tsp salt; 1 medium sweet potato, sliced ¼-inch thick on a bias; 8 large shrimp, peeled and deveined with tails on; 1 small zucchini, cut into ¼-inch slices; ½ medium onion, cut into thick rings; 4 perilla leaves or shiso leaves (optional); 3 tbsp soy sauce; 1 tbsp rice vinegar; ½ tsp sugar; pinch of gochugaru

4.5(2)

16 min

Time

380°F

Temp

195 cal

Cal

Serves

Ingredients

Batter

¾ cup all-purpose flour

¼ cup cornstarch

½ tsp baking powder

¾ cup ice-cold sparkling water

¼ tsp salt

Vegetables & Protein

1 medium sweet potato, sliced ¼-inch thick on a bias

8 large shrimp, peeled and deveined with tails on

1 small zucchini, cut into ¼-inch slices

½ medium onion, cut into thick rings

4 perilla leaves or shiso leaves (optional)

Dipping Sauce

3 tbsp soy sauce

1 tbsp rice vinegar

½ tsp sugar

pinch of gochugaru

Equipment

Mandoline Slicer

Steps

1
Whisk flour, cornstarch, baking powder, and salt together, then stir in ice-cold sparkling water until just combined — lumps are fine.
2
Pat all vegetables and shrimp completely dry, then lightly dust with a thin coating of cornstarch before dipping.
3
Dip each piece into the batter, let excess drip off, and place in the air fryer basket in a single layer without crowding.
4
Air fry at 380°F for 7–8 minutes per batch, flipping once halfway through, until the batter is puffed and deeply golden.
5
Mix soy sauce, rice vinegar, sugar, and gochugaru for the dipping sauce.
6
Serve immediately on a wire rack to keep the bottoms crispy, with dipping sauce alongside.

💡

Tip: The secret to crispy Korean tempura is keeping everything ice cold — chill your mixing bowl and use sparkling water straight from the fridge.

🎉

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