Korean Chicken in an Air Fryer
Air fryers are small convection ovens. They can crisp wings and coated pieces, but they work best in batches with sauce applied after cooking.
Leave space
Crowding traps steam and produces uneven browning. Arrange a single layer and cook in batches when necessary.
Use dry coatings carefully
A light starch coating can create crispness. Loose flour or excess oil can circulate and smoke, so follow the appliance instructions.
Sauce after crisping
Cook the chicken until crisp and safe, then toss with warm sauce. If glazing in the fryer, use only a brief final cycle.
Clean between sticky batches
Sugar and sauce can burn on the basket. Let the appliance cool and clean according to the manufacturer’s directions.
Quick checklist
- Cook in a single layer
- Use modest oil
- Sauce after crisping
- Check internal temperature
- Clean cooled equipment
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