Korean Air Fryer Chicken

Step 1

Use paper towels to pat fry the chicken wings or thighs and place them in a large mixing bowl. Drizzle over the vegetable oil and coat the chicken with it.

Step 2

In a small bowl whisk together the cornstarch, baking powder and salt. Sprinkle this over the chicken pieces and toss them well to coat them in the dry mixture.

Step 3

Place the chicken pieces in as close to a single layer as you can in the air fryer basket. If they are very snug, don't worry, they will shrink as they cook.

Step 4

Air fry the chicken at 350°F/175°C for 7 minutes. Remove the air fryer basket and use tongs to flip the chicken pieces upside down. Fry another 5-7 minutes at 350°F/175°C. This low heat will help to render the fat from the chicken.

Step 5

Turn the heat up to 400°F/200°C and fry the chicken pieces for another 10-12 minutes, turning the chicken halfway through cooking until it's golden brown and crispy. This high heat brings the crispy element. The cooking time will vary for each air fryer, or how big the chicken pieces were.

Step 6

While the chicken is cooking, make the sauce. In a small bowl combine all the sauce ingredients and mix them together well.

Step 7

When the chicken has finished frying, add it into a clean large bowl. Pour over the sauce and toss it all together to ensure the chicken is well coated.

Step 8

Place the coated chicken in a serving bowl and top with some sliced green onion and sesame seeds.