Crispy Korean Air Fryer Chicken (Print Version)
# Ingredients:
→ Chicken Coating
01 -
8 pieces chicken tenders
02 -
1 cup crushed corn flakes
03 -
1 tablespoon garlic powder
04 -
1 teaspoon paprika
05 -
2 eggs
06 -
1 teaspoon salt
07 -
1 teaspoon pepper
→ Korean Style Sauce
08 -
1 tablespoon avocado oil
09 -
2 cloves garlic, minced
10 -
2 stalks green onion, whites and greens separated
11 -
2 tablespoons gochujang
12 -
3 tablespoons honey
13 -
3 tablespoons ketchup
14 -
2 tablespoons mirin
15 -
1 tablespoon sesame oil
16 -
Toasted sesame seeds for garnish
# Instructions:
01 -
Preheat air fryer to 400°F. Mix crushed cornflakes with salt, pepper, garlic powder, and paprika in a shallow dish. In a separate bowl, whisk eggs with salt and pepper.
02 -
Dip each chicken tender in egg mixture, then roll in seasoned cornflakes, pressing gently to adhere.
03 -
Place coated tenders in air fryer basket in single layer. Spray with avocado oil. Cook 10-12 minutes, flipping halfway, until golden brown.
04 -
Heat avocado oil in saucepan. Sauté garlic and white parts of green onion. Add gochujang, honey, ketchup, sesame oil, and mirin. Simmer until thickened.
05 -
Toss cooked chicken in sauce. Garnish with green onion tops and sesame seeds. Serve hot.
# Notes:
01 -
Best served immediately while the coating is crispy
02 -
Can be made ahead and reheated in air fryer for 2-3 minutes