There’s no need to preheat the air fryer. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
To make Korean fried chicken in an air fryer: It’s not totally necessary, but it really helps. The secret is to coat your chicken after the first fry using a spray/mist of oil. Double frying in the air fryer works just as well as it does with deep frying, but way easier.
The secret of Korean fried chicken is the double frying. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier. We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. It’s like buffalo wings amped up with the power of gochujang. Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. But nothing really beats making it at home, fresh and hot. It’s a classic Korean beer/late night snack food. These days KFC is everywhere, provided you live in a large city with decent Korean restaurants. (pictured above – for this post I asked everyone who was at that dinner what they remembered thinking and over a decade later, they all still shared the same verdict: David Chang should stick to southern buttermilk fried chicken, but the Asian sauces were really good). You had to wake up at 8am on a certain day to get the reservation. Korean fried chicken was so big in those days that David Chang did an east-v-west chicken feast one whole Korean fried chicken vs one whole Old Bay southern buttermilk fried chicken, for an insane amount of money at the original Momofuku. We loved it so much we went on a quest to try every version in the city, from then-glossy chain BonChon to some strange third floor lounge in the fashion district overlooking a discount ticket seller where we were the only customers (spoiler, it was the best of 6-8 that we tried).
Crispy, crunchy, spicy, sticky, and sweet it was like a whole other level of chicken. Years and years ago in NYC, Steph and I discovered new-to-us Korean fried chicken and it was unlike anything we’d ever had before. *In this post, KFC = Korean fried chicken Korean fried chicken, if you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken wings ever.
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