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Air Fryer Korean Chicken on a plate
Andrew Fowler

Air Fryer Korean Chicken

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 4 cutlets about 1/2 inch thick
  • 1 large egg white
  • 1 tbsp water for coating
  • 1/3 cup white rice flour
  • 2 tbsp cornstarch
  • 1/2 tsp fine salt
  • 2 tbsp neutral oil
  • 2 tbsp gochujang
  • 1 tbsp brown sugar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 2 tbsp water for glaze
  • 1 tsp finely grated fresh ginger
  • 1 tsp sesame seeds

Method
 

  1. Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg white with coating water; separately mix rice flour, cornstarch, and salt in a shallow dish.
  2. Dip cutlets in egg white; press into a thin flour coating and shake off loose powder. Dab with oil to moisten dry patches.
  3. Air fry 2 cutlets 5 minutes; turn and cook 5 to 7 minutes more until lightly crisp and at least 165°F. Repeat remaining cutlets.
  4. Meanwhile, simmer gochujang, sugar, soy sauce, vinegar, glaze water, and ginger in a small saucepan 2 minutes until smooth and lightly thickened.
  5. Thinly glaze cooked cutlets; air fry in batches 1 minute each. Add sesame seeds; rest 2 minutes and slice into strips.