{"id":198933,"date":"2025-04-22T16:00:36","date_gmt":"2025-04-22T16:00:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/korean-chicken-air-fried-phils-home-kitchen\/"},"modified":"2025-04-22T16:00:36","modified_gmt":"2025-04-22T16:00:36","slug":"korean-chicken-air-fried-phils-home-kitchen","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=198933","title":{"rendered":"Korean chicken (air-fried) \u2013 Phil’s Home Kitchen"},"content":{"rendered":"


\n<\/p>\n

\n

Sticky, fragrant and with a great chilli punch, these easy air-fried chicken bites are so delicious. <\/p>\n

This slideshow requires JavaScript.<\/p>\n

This is such a winning dish that can be prepared quickly and it is great served simply with boiled rice. The sticky pieces of chicken are also fabulous popped inside steamed buns (recipe<\/a>).<\/p>\n

Gochujang \u2013 fermented red chilli paste \u2013 is truly gorgeous and adds such<\/strong> a depth of flavour and a wonderful aroma then just crushed chillies or your standard chilli sauce. It does carry quite a punch, though!<\/p>\n

Oh, and the sauce itself: it not only makes a fabulous glaze for the chicken, it is also sublime as a dipping sauce in its own right: either as it is or simmered gently to dissolve the sugar.<\/p>\n

\n

However, you can go even simpler with the sauce and just mix the gochujang with honey (roughly 1 part gochujang to 3 parts honey).<\/p>\n<\/blockquote>\n

\n
\n
\n
\"Chicken, <\/a> <\/p>\n

The Korean dipping sauce <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

<\/div>\n

<\/div>\n

Soaking the chicken \u2013 an optional bonus!<\/h3>\n

Soaking the chicken in buttermilk is not essential, especially if you just want to eat the dish in about 15 minutes from scratch. However, it does give you the most tender, melt-in-the-mouth chicken! If you don\u2019t want to soak them, simply jump to step 2 of the recipe.<\/p>\n

If soaking the chicken, I prefer buttermilk \u2013 but even milk will do \u2013 and soak for few hours or, ideally, overnight. You can add a teaspoon or so of gochujang paste to the milk so the flavours start to penetrate the chicken, but the sauce itself is so full of flavour that the chicken doesn\u2019t really need any help!<\/p>\n

\n
\n
\n
\"Chicken, <\/a> <\/p>\n

Korean chicken <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

<\/div>\n

<\/div>\n

Deep-frying versus air-frying or roasting<\/h3>\n

The chicken can, of course, be deep-fried but to be honest the roasting or air-frying of the chicken gives a good enough texture on the exterior and allows the gorgeous sauce to stick to each piece.<\/p>\n

\u00a0A delicious cauliflower alternative<\/h3>\n
\n
\n
\n\t\t\t\t\"savoury,<\/a>\n\t\t\t<\/div>
\n\t\t\t\tAir-fried teriyaki cauliflower
\n\t\t\t\t<\/figcaption><\/figure>\n<\/p><\/div>\n

I love making a cauliflower version of this (Teriyaki cauliflower popcorn<\/a>), with a different but equally delicious sauce. However, you can use the sauce in the recipe below.<\/p>\n

Recipe: Korean chicken \u2013 serves 2<\/h2>\n
\n
\n
\n
\"Chicken, <\/a> <\/p>\n

Korean chicken <\/p>\n<\/p><\/div>\n<\/p><\/div>\n

<\/div>\n

<\/div>\n

Chicken:<\/span><\/p>\n