Air Fryer Korean Fried Chicken (Yangnyeom Chicken)

Air fryer Korean fried chicken with shatter crisp skin and a sticky sweet gochujang glaze in 30 minutes. ♡

This air fryer Korean fried chicken (yangnyeom chicken) hits the same shatter crisp double fry crunch as the takeout version with way less oil. Cornstarch and rice flour build the legendary thin armor crust, then a sticky sweet gochujang glaze brushes on at the end so the crunch holds. For more ideas, see our Spicy Gochujang Noodles.

Better than takeout, ready in 30 minutes, no fryer required. Let’s make it together.

Ingredients

Air Fryer Korean Fried Chicken (Yangnyeom Chicken)

• 1.5 lbs boneless skinless chicken thighs, cut into 1.5 inch pieces
• 1 cup buttermilk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1 tsp garlic powder
• 2 tbsp neutral oil spray
• 3 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp toasted sesame seeds, for garnish
• 2 tbsp sliced scallions, for garnish

How to Make Air Fryer Korean Fried Chicken (Yangnyeom Chicken)

1. **Marinate.** Combine chicken, buttermilk, salt, and pepper in a bowl. Rest 30 minutes.
2. **Dredge.** Whisk cornstarch, rice flour, and garlic powder in a separate bowl. Lift chicken from buttermilk and toss in the dredge until fully coated.
3. **First fry.** Spray air fryer basket with oil. Arrange chicken in a single layer. Air fry at 380F for 12 minutes, flipping halfway.
4. **Rest.** Pull the basket out and rest the chicken 5 minutes uncovered.
5. **Glaze.** While resting whisk gochujang, honey, soy sauce, rice vinegar, and minced garlic in a small saucepan. Simmer 2 minutes until glossy.
6. **Second fry.** Return chicken to the air fryer at 400F for 5 minutes until shatter crisp.
7. **Toss.** Brush the warm glaze over the hot chicken or toss quickly in a bowl. Garnish with sesame seeds and scallions and serve immediately.

Why This Recipe Works

The cornstarch and rice flour double dredge is what creates the signature glassy KFC crust. Cornstarch fries up shatter crisp because it has zero gluten to soften, and rice flour adds extra crunch with a slightly nutty toast. Together they produce that thin paper crust that stays crispy under sauce, which wheat flour can never do.

Double cooking in the air fryer mimics the traditional double fry. First pass at 380F cooks the chicken through, then a 5 minute rest lets the steam escape so the second pass at 400F can crisp the surface to glassy. Skip the rest and the second cook just dries out the meat without adding crunch.

Glazing only at serving time is the rule that protects the crust. Yangnyeom sauce is gochujang, soy, honey, garlic, and rice vinegar simmered to a glossy syrup, and brushing it on right before plating means the crust stays loud crispy. Tossing too early turns the whole thing soggy in 2 minutes. For more ideas, see our Blueberry Lemon Ricotta Pancakes.

Tips

• Cut chicken into uniform 1.5 inch pieces so they cook evenly.
• Soak chicken in buttermilk 30 minutes for the most tender bite.
• Use a 50/50 mix of cornstarch and rice flour for the crispiest crust.
• Store leftovers separately from the sauce. Crisp chicken back up in the air fryer.
• Reheat at 400F for 3 to 4 minutes to revive the crunch.
• Common mistake: do not toss the chicken in sauce ahead of time, glaze right before serving.

Variations

• Use chicken thighs for extra juicy bite.
• Sub maple syrup for honey for a slightly different sticky sweetness.
• Add 1 tsp toasted sesame oil to the glaze for more depth.
• Make it nuclear hot with 1 extra tbsp gochujang plus a pinch of cayenne.
• Use half the glaze and serve the rest as a dipping sauce.
• Toss with the soy garlic glaze instead of yangnyeom for a different style.

Looking for more recipes? Try our Cajun Chicken Alfredo Pasta or Vegan Creamy Mushroom Soup next.

Common Mistakes to Avoid

• Skipping the rest between fries: 5 minutes off heat lets steam escape so the second fry crisps.
• Crowding the air fryer basket: Single layer with space between pieces. Crowding equals steaming.
• Tossing in sauce too early: Brush at serving time only. Sauce on hot crisp is the rule.
• Using all purpose flour: AP flour gluten makes the crust soft. Cornstarch and rice flour are non negotiable.

Air Fryer Korean Fried Chicken (Yangnyeom Chicken)

Air fryer Korean fried chicken with shatter crisp skin and a sticky sweet gochujang glaze in 30 minutes. Better than takeout yangnyeom.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 460

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs cut into 1.5 inch pieces
• 1 cup buttermilk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1 tsp garlic powder
• 2 tbsp neutral oil spray
• 3 tbsp gochujang
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic minced
• 1 tbsp toasted sesame seeds for garnish
• 2 tbsp sliced scallions for garnish

Method

 

1. **Marinate.** Combine chicken, buttermilk, salt, and pepper in a bowl. Rest 30 minutes.
2. **Dredge.** Whisk cornstarch, rice flour, and garlic powder in a separate bowl. Lift chicken from buttermilk and toss in the dredge until fully coated.
3. **First fry.** Spray air fryer basket with oil. Arrange chicken in a single layer. Air fry at 380F for 12 minutes, flipping halfway.
4. **Rest.** Pull the basket out and rest the chicken 5 minutes uncovered.
5. **Glaze.** While resting whisk gochujang, honey, soy sauce, rice vinegar, and minced garlic in a small saucepan. Simmer 2 minutes until glossy.
6. **Second fry.** Return chicken to the air fryer at 400F for 5 minutes until shatter crisp.
7. **Toss.** Brush the warm glaze over the hot chicken or toss quickly in a bowl. Garnish with sesame seeds and scallions and serve immediately.

Notes

Cut chicken into uniform 1.5 inch pieces so they cook evenly. Soak chicken in buttermilk 30 minutes for the most tender bite. Use a 50/50 mix of cornstarch and rice flour for the crispiest crust.

Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.

FAQ

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