Air Fryer Korean Fried Chicken

Method

1. 1
   • chicken thigh800 g
   • salt½ tsp
   • black pepper½ tsp
   • cornstarch6 tbsp
   • vegetable oil2 tbsp

   Coat the chicken in cornstarch — Season the chicken thigh pieces with salt and black pepper, then toss thoroughly in cornstarch until fully and evenly coated. Drizzle with vegetable oil and toss again.

2. 2
   • chicken thigh800 g

   Air-fry the chicken — Preheat the air fryer to 200°C. Arrange the chicken in a single layer in the basket and air fry for 12 minutes, shaking the basket halfway through, until pale golden and set.

   ⏱12 min
3. 3
   • chicken thigh800 g

   Rest before the second fry — Remove the chicken and let it rest uncovered for 5 minutes. This brief rest before the second fry is the classic Korean double-cook trick that makes the crust shatteringly crisp.

4. 4
   • chicken thigh800 g

   Fry again until extra crisp — Increase the air fryer to 210°C and fry the chicken again for 5 minutes, until deeply golden and shatteringly crisp on the outside.

   ⏱5 min
5. 5
   • chicken thigh800 g
   • soy sauce4 tbsp
   • brown sugar3 tbsp
   • garlic3
   • fresh ginger1 tbsp
   • rice vinegar1 tbsp
   • sesame seeds1 tbsp
   • spring onion1

   Glaze and serve the chicken — Meanwhile, simmer the soy sauce, brown sugar, garlic, ginger, and rice vinegar in a small pan over medium heat for 2-3 minutes until slightly thickened. Toss the crispy chicken in the glaze, sprinkle with sesame seeds and scallion, and serve immediately.