Air Fryer Twigim (Korean Tempura) is made with all-purpose flour, cornstarch, baking powder, ice-cold sparkling water; air fry at 380°F for 16 minutes to serve 4. 195 calories per serving.
Ingredients
Equipment
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.
Why Air Fry This?
- ⏱️Ready in 16 minutes vs ~26 in a conventional oven — no preheating needed.
- 🫒Uses up to 80% less oil than deep frying, bringing this down to 195 calories per serving.
- ✨Achieves the same golden, crispy texture without submerging food in oil.
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Frequently Asked Questions
Cook Air Fryer Twigim (Korean Tempura) at 380°F for 16 minutes. The secret to crispy Korean tempura is keeping everything ice cold — chill your mixing bowl and use sparkling water straight from the fridge.
You need: 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. This recipe serves 4 with 195 calories per serving.
Air Fryer Twigim (Korean Tempura) takes 16 minutes total at 380°F. Serve immediately on a wire rack to keep the bottoms crispy, with dipping sauce alongside.
This recipe is rated Medium. It serves 4 and takes just 16 minutes at 380°F.
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