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Ingredients 0/11
Why This Recipe Is So Loved
This dish combines crispy, golden chicken with a sweet and spicy Korean glaze. It’s quick to make and uses an air fryer to achieve a crunchy texture without deep frying. Perfect for a flavorful meal any day of the week.
Kitchen Tricks
- Pat the chicken dry before seasoning to ensure extra crispiness.
- Preheat the air fryer for a few minutes to help the chicken cook evenly.
- Toss the cooked chicken in the sauce right before serving to keep it crispy.
- Preheat the air fryer for a few minutes to help the chicken cook evenly.
- Toss the cooked chicken in the sauce right before serving to keep it crispy.
Directions
Heat your air fryer to 400°F (200°C). In a shallow dish, mix together tapioca starch, garlic powder, salt, and pepper. Coat each piece of chicken in the mixture, making sure they're well covered. Set the coated chicken on a wire rack over a baking sheet to let any extra starch fall off. Give the chicken a light spray of cooking oil, then place the pieces in the air fryer basket. Cook for about 10 minutes, giving the basket a good shake halfway through to help them cook evenly. While the chicken is cooking, whisk together tomato sauce, gochujang, honey, and soy sauce in a small bowl. When the chicken is done, drizzle this sauce over the pieces and enjoy!
How To Enjoy This Dish
Serve with steamed rice and a side of pickled vegetables or kimchi. Adding a fresh green salad or some sliced cucumbers can balance the spicy flavors nicely.
Keeping It Fresh
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer or oven to restore the crispiness instead of using a microwave.
40
people cooked this recipe
