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Air fryer dakgangjeong, Korean sweet and spicy fried chicken glazed in glossy red gochujang sauce, in a white bowl on dark slate, topped with sesame seeds and sliced scallions

Air Fryer Dakgangjeong (Korean Sweet and Spicy Fried Chicken)

A lighter, high-protein take on dakgangjeong. Bite-size chicken breast gets a crisp starch coating in the air fryer, then tossed in a sticky gochujang honey glaze, at 44 grams of protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 417
Ingredients Method

Ingredients
  

  • 800 g boneless skinless chicken breast about 1.75 lb, cut into 1.5-inch pieces
  • 1 tbsp soy sauce for the chicken
  • 1 tsp grated fresh ginger for the chicken
  • 1/4 tsp black pepper
  • 1/2 cup cornstarch about 64 g; potato starch works too
  • cooking oil spray for the air fryer
  • 2 tbsp gochujang Korean chili paste; adjust to your brand's heat
  • 2 tbsp honey
  • 1 tbsp soy sauce for the sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 4 cloves garlic minced
  • 1 tsp grated fresh ginger for the sauce
  • 1 tsp toasted sesame oil
  • 2 tbsp water
  • 1 tbsp toasted sesame seeds to garnish
  • 2 scallions thinly sliced, to garnish

Method
 

  1. Pat the chicken dry and toss with 1 tablespoon soy sauce, 1 teaspoon ginger, and the black pepper. Let it sit 10 minutes while you make the sauce.
  2. Whisk the gochujang, honey, 1 tablespoon soy sauce, rice vinegar, brown sugar, garlic, 1 teaspoon ginger, sesame oil, and water in a bowl. Set aside.
  3. Add the cornstarch to the chicken and toss until every piece is lightly and evenly coated. Shake off the excess in a colander so there are no dry clumps.
  4. Arrange the chicken in a single layer in the air fryer basket, pieces not touching. Spray the tops generously with oil. Air fry at 400F (200C) for 12 minutes, flipping and spraying again halfway.
  5. For extra crunch, air fry a second time at 400F for 3 to 4 minutes until deep golden and crisp. Work in batches if your basket is small.
  6. Pour the sauce into a large wide pan over medium heat. Simmer 1 to 2 minutes until it thickens and coats the back of a spoon.
  7. Turn the heat to low or off, add the hot chicken, and toss quickly for about 30 seconds until glazed. Do not let it boil in the sauce or the coating softens.
  8. Tip onto a plate, scatter with sesame seeds and scallions, and serve right away.