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Delicious Air Fryer Korean Fried Chicken: A Crispy Delight

Korean fried chicken has taken the culinary world by storm, and for good reason. Characterised by its irresistibly crispy coating and succulent, juicy meat, this dish is a favourite in Korean cuisine. Traditionally deep-fried, it can be somewhat daunting to prepare at home due to the oil and mess involved. Thankfully, the advent of the air fryer has made it easier than ever to enjoy this delicacy in a healthier, less cumbersome way. In this article, we’ll explore how to create delicious air fryer Korean fried chicken that’s bound to impress family and friends alike.

Ingredients

To make your air fryer Korean fried chicken, you’ll need the following ingredients:

For the Chicken:

• 1 kg chicken pieces (drumsticks or wings are ideal)
• 1 cup plain flour
• 1 cup cornflour (cornstarch)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 2 large eggs
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

For the Coating:

• 4 tablespoons gochujang (Korean chilli paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey or brown sugar
• 2 teaspoons rice vinegar
• 1 teaspoon minced garlic
• Toasted sesame seeds for garnish
• Chopped spring onions for garnish

Preparation

1. Marinate the Chicken:
   Begin by rinsing the chicken pieces under cold water and patting them dry with kitchen paper. In a large bowl, whisk together the eggs, soy sauce, and sesame oil. Add the chicken pieces to the marinade and ensure they are well coated. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight for a deeper flavour.

2. Prepare the Coating:
   In a separate bowl, mix the plain flour, cornflour, baking powder, salt, black pepper, garlic powder, onion powder, and paprika. This will create a seasoned coating that adds not only flavour but also that characteristic crunch.

3. Coat the Chicken:
   Remove the marinated chicken from the fridge. One piece at a time, dredge the chicken in the flour mixture, ensuring an even coating. Shake off any excess flour and set aside on a wire rack or plate.

4. Preheat the Air Fryer:
   Preheat your air fryer to 180°C (350°F) for approximately five minutes. This step ensures that the chicken will start cooking immediately upon being placed in the fryer, leading to a crispier texture.

5. Air Fry the Chicken:
   Place the coated chicken pieces into the air fryer basket in a single layer, ensuring they are not overcrowded. Depending on the size of your air fryer, you may need to do this in batches. Air fry for about 25 to 30 minutes, turning the chicken halfway through to achieve an even golden brown colour. The chicken is done when the internal temperature reaches 75°C (165°F).

6. Prepare the Sauce:
   While the chicken is cooking, you can prepare the sauce. In a saucepan, combine gochujang, soy sauce, honey, rice vinegar, and minced garlic. Heat gently and simmer, stirring until well combined and slightly thickened. This sauce adds that signature Korean flavour profile, combining heat and sweetness.

7. Coat the Chicken:
   Once the chicken is cooked and crispy, transfer it to a large bowl. Pour the sauce over the chicken, tossing to coat each piece evenly.

8. Garnish and Serve:
   Serve immediately, garnished with toasted sesame seeds and chopped spring onions for a burst of freshness. Pair it with steamed rice, pickled radishes, or a simple green salad for a complete meal.

Conclusion

Air fryer Korean fried chicken is a delightful alternative to the traditional method, offering a crispy, delicious experience without the added calories associated with frying in oil. This recipe is perfect for a casual dinner or entertaining guests who will be amazed by the rich flavours and crunchy texture. With the ease of preparation and minimal clean-up, this dish is bound to become a regular in your culinary repertoire. So grab your air fryer and get ready to indulge in a taste of Korea right from your kitchen!

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