Healthier Korean Fried Chicken

Craving Korean fried chicken but want a lighter, lower-calorie option? This recipe has you covered. The chicken gets coated in a cornstarch batter and air-fried to crispy perfection: no deep frying required, so it is easier and less messy. With this healthier Korean fried chicken, you get all the crunch of the original with a fraction of the calories.

Why You’ll Love This Recipe

Crispy without deep frying: The air fryer gives the chicken a crispy coating without needing to submerge it in oil

Packed with flavor: The homemade gochujang sauce is the perfect combination of spicy, sweet, savory, and tangy. It coats every crispy piece of chicken for maximum flavor.

Easy to make: There’s no complicated deep-frying or messy pot of oil.

Origin

Fried chicken was introduced to Korea through Western influence after the war. By the ’60s, it started showing up in Korean restaurants, and the first Korean fried chicken chain appeared in the ’70s. Koreans adapted fried chicken to suit their tastes by creating a thinner batter and adding sauces.

Ingredients

Chicken

• ~1.5 lbs chicken breast, cut into bite-sized pieces
  • Lean protein
• 1 tsp salt
  • Enhances flavor
• 1 tsp black pepper
  • Adds peppery kick
• 2 tsp onion powder
  • Adds extra savory flavor
• 1 large egg
  • Helps bind and create a crust

Crispy Coating

• ¾ cup cornstarch
  • Helps create a light, crunchy coat
• ¼ cup all-purpose flour
  • Adds structure to the chicken
• ½ tsp baking powder
  • Helps create a light and airy coat

Gochujang Sauce

• 2 tbsp gochujang
  • Adds signature Korean flavor
• 2 tbsp honey
  • Adds natural sweetness
• 1 tbsp soy sauce
  • Adds salty umami flavo
• 1 tbsp rice vinegar
  • Adds acidity and brightness
• 2 cloves garlic, minced
  • Fragrant aromatic
• 1–2 tbsp water
  • Helps thin the sauce

For Serving

• Sesame seeds
• Sliced green onions

Click on the images for the direct link to the ingredients/tools I used:

Healthier Korean Fried Chicken Instructions

Pat the chicken breast dry and cut into bite-sized pieces. Season with salt, black pepper, and onion powder. Add the egg, then mix until the chicken is evenly coated.

In a separate bowl, whisk together cornstarch, flour, and baking powder.

Dip each piece of chicken into the dry mixture, pressing the coating onto the chicken to create a thick, crispy crust.

Lightly spray the air fryer basket with oil and arrange the chicken pieces in a single layer, making sure they aren’t touching. Lightly spray the tops with oil.

Air fry at 400°F for 12–15 minutes, flipping halfway through and spraying with a little more oil. Cook until golden and the chicken reaches 165°F internally.

While the chicken cooks, add gochujang, honey, soy sauce, rice vinegar, garlic, and water to a small saucepan. Simmer over medium-low heat for 2–3 minutes, stirring until smooth and slightly thickened.

Right before serving, toss the crispy chicken with the gochujang sauce until evenly coated.

Sprinkle with sesame seeds and sliced green onions.

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Healthier Korean Fried Chicken Tips

Pat the chicken dry: Removing excess moisture helps the coating stick better and gives you a crispier crust.

Don’t overcrowd the air fryer: Arrange the chicken in a single layer with space between each piece.

Spray with oil: A light, even coating of cooking spray helps the cornstarch mixture turn golden and crispy without deep-frying.

Press on the coating: When coating the chicken, gently press the dry mixture onto each piece to help create a thicker, crunchier crust.

Flip halfway through: Flipping the chicken helps both sides cook evenly.

Check the temperature: Chicken breast can dry out quickly, so use a meat thermometer and remove the chicken once it reaches 165°F internally.

Toss right before serving: For the crispiest chicken, wait until you are ready to eat before coating it in the gochujang sauce. The longer it sits in the sauce, the softer the coating becomes.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3-4 days. Reheat the chicken in an air fryer at 375F for 4-5 minutes.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs are juicier and more forgiving if slightly overcooked.

How do I make the chicken extra crispy?

Pat the chicken dry before coating, press the coating firmly onto each piece, avoid overcrowding the air fryer, and spray the chicken lightly with oil before cooking.

Ingredient Substitutions

Chicken breast → Boneless, skinless chicken thighs

Cornstarch → Potato starch for an extra-crispy coating

Rice vinegar → Apple cider vinegar or white vinegar

What to Serve with Korean Fried Chicken

Steamed white rice → A simple side that soaks up the sauce.

Kimchi → Adds a tangy, spicy contrast that cuts through the richness of the chicken.

Cucumber salad → A refreshing, crunchy side that helps balance the heat of the chicken.

Common Mistakes to Avoid

Not patting the chicken dry → Excess moisture can prevent the coating from sticking and make the chicken less crispy.

Overcrowding the air fryer → Too many pieces at once can trap steam and result in soggy chicken.

Not spraying the chicken with oil → A light coating of oil helps the cornstarch mixture brown and crisp up in the air fryer.

Skipping the flip → Flipping the chicken halfway through cooking helps both sides brown evenly.

Not pressing on the coating → Gently press the cornstarch mixture onto the chicken so it adheres properly and creates a crispier crust.

If you enjoyed this healthier Korean fried chicken recipe, you might also like my air fryer lemon pepper wings or my crispy air fryer fried chicken recipe.

Crispy Air Fryer Fried Chicken

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