Description
Crispy Korean fried chicken made healthier in an air fryer with a sweet-spicy glaze.
Ingredients
- 8 pieces chicken tenders
- 1 cup crushed corn flakes
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon avocado oil
- 2 cloves minced garlic
- 2 stalks green onions (whites and greens separated)
- 2 tablespoons gochujang
- 3 tablespoons honey
- 3 tablespoons ketchup
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- Toasted sesame seeds for garnish
Instructions
- Marinate the chicken tenders by mixing garlic powder, paprika, salt, and pepper in a bowl. Coat the chicken tenders with the seasoning blend.
- Beat two eggs in a separate bowl. Dip each seasoned chicken tender into the egg mixture, allowing excess egg to drip off.
- Roll the chicken tenders in the crushed corn flakes to ensure they are well-coated.
- Preheat your air fryer to 400°F and lightly brush the basket with avocado oil.
- Place the coated chicken tenders in the air fryer basket in a single layer. Air fry for about 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- Prepare the Korean-style sauce by heating 1 tablespoon of sesame oil over medium heat. Add the minced garlic and white parts of the green onions; sauté until fragrant.
- Stir in gochujang, honey, ketchup, and mirin, and simmer for about 5 minutes until slightly thickened.
- Remove the chicken from the air fryer and toss it in the prepared Korean-style sauce. Serve hot, garnished with green parts of the green onions and toasted sesame seeds.
Notes
For the best flavor, marinate chicken overnight. If short on time, a 30-minute marinade works too.