Air Fryer Twigim (Korean Tempura)
Air Fryer Twigim is made with sweet potato, shrimp, and zucchini in a sparkling water batter; air fry at 380°F for 16 minutes until shatteringly crispy and golden.
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Method
- 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.
Pro tip. The secret to crispy Korean tempura is keeping everything ice cold — chill your mixing bowl and use sparkling water straight from the fridge.
Why the air fryer wins here
- Ready in 16 minutes. The same dish takes about 26 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 195 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. 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.
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