If you know me, you know I love my air-fryer. I know many people will say the oven can do the same trick, but the time it saves me from preheating my oven, and the oven space it frees up are huge game changers in my book! This recipe is a favorite of mine, that puts a twist on your typical breaded fried chicken. This Korean Air Fryer Fried Chicken has all the flavors and crunch of Korean fried chicken, but is actually made using… rice paper.
Before you balk at the idea of using spring roll wrappers to wrap your chicken, just hear me out. The rice paper crisps up beautifully in the air-fryer and gives a crunchy bite that also holds up when reheating. The flavors of the sauce soak up wonderfully into the rice paper and sometimes I crave these little bites over regular fried chicken.
For sauce, I decided to share my two favorite Korean chicken flavors with you – soy garlic, and sweet and spicy (yangyum.) The soy garlic is sweet, salty and very garlicky (which is a plus for me) while the yangnyum is slightly spicy, sweet and tangy. Whenever I order chicken, I usually get half soy garlic and half yangnyum so obviously I had to do the same when making “fried” chicken at home!
This air-fryer Korean fried chicken is a great option for those of you who are gluten free, or looking to manage your calorie intake. Even though this may not be your typical fried chicken, I promise you won’t be disappointed! This chicken is SO flavorful, juicy and the crunch is out of this world. Give this recipe a try and let me know what you think in the comments down below! Enjoy!
If you liked this recipe, give this Korean Fire Chicken Cream Pasta recipe a try!
Airfryer Korean Fried Chicken
Ingredients
- 4 pieces Boneless skinless chicken thigh
- 2 cups Milk
- 6 pieces Rice paper
- Salt & pepper
- Garlic powder
- Cooking oil spray
Sweet and Spicy Sauce (Yangnyum Chicken Sauce)
- 2 tbsp Sugar
- 2 tbsp Ketchup
- 1 tbsp Gochujang
- 0.5 tbsp Gochugaru
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 3 cloves Garlic
- 4 tbsp Corn syrup or honey
- 0.4 cup Water
Soy Garlic Sauce
- 3 tbsp Soy sauce
- 1/2 tbsp Oyster sauce
- 1 tbsp Rice wine
- 1 tbsp Corn syrup or honey
- 1 1/4 tbsp Brown sugar
- 6 cloves Garlic
Instructions
- Cut chicken into bite size pieces, pour milk over and let rest for 20 minutes
- Meanwhile, mix yangnyum sauce ingredients in a bowl. Add to a small pan with water and simmer until slightly reduced about 2-3 minutes. Remove from heat
- Next, add soy sauce, oyster sauce, rice wine, corn syrup (or honey) to a pan. Set over medium heat and let it come to a simmer. Add in garlic, miix and remove from heat
- Drain chicken and pat dry. Season with salt, pepper and garlic powder
- Cut spring roll wrappers into thirds. Dip rice paper pieces in water, then wrap around a piece of chicken. Repeat for all other pieces
- Put wrapped chicken in one layer in your air-fryer. Spray chicken with cooking oil then cook for 10 minutes at 360 F. Flip and cook for 10 more minutes
- Pour sauce over chicken and toss to coat (reheat sauces if necessary with a little water.) Serve immediately topped with sesame seeds and shredded green onion.
