Air Fryer Korean Fried Chicken

Ingredients

• 800 g chicken thigh, boneless, cut into bite-size pieces
• ½ tsp salt
• ½ tsp black pepper
• 6 tbsp cornstarch
• 2 tbsp vegetable oil
• 4 tbsp soy sauce
• 3 tbsp brown sugar
• 3 garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds, to serve
• 1 spring onion, thinly sliced, to serve

Method

1. 1.

   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.

   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.

3. 3.

   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.

   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. 5.

   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.