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Air Fryer Korean Fried Chicken (Yangnyeom Chicken)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.