I made Korean Fried Chicken with an Air Fryer and this happened

Ingredients

• 0.5 tablespoon Salt (for brine)
• 1 tablespoon Granulated Sugar (for brine)
• 1 tablespoon Chicken Bouillon Powder (for brine and honey‑soy sauce)
• 1 tablespoon Garlic Powder (for brine)
• 1 tablespoon Onion Powder (for brine)
• 0.5 tablespoon Cayenne Pepper (for brine, adds heat)
• 1 tablespoon White Vinegar (for brine)
• to taste Black Pepper (for brine)
• 3 cups Water (for brine)
• 2 pounds Chicken Wings (about 10‑12 wings, bone‑in)
• 2 cups Cake Flour (for dry batter, creates light texture)
• 1 cup Potato Starch (for dry batter, adds crispness; corn starch works too)
• 2 teaspoons Salt (for dry batter)
• 0.25 teaspoon Black Pepper (for dry batter)
• 2 teaspoons Baking Powder (helps batter lighten; optional but recommended for air‑fryer)
• 1 cup Cold Water (for wet batter; carbonated water can be used for extra crispness)
• as needed Cooking Spray (to coat wings before air‑frying; can use a brush with oil)
• 1.5 tablespoons Curry‑Chili Paste (base of the red sauce)
• 5 tablespoons Ketchup
• 2 tablespoons Soy Sauce (for red sauce)
• 2 tablespoons Korean Chili Pepper Flakes (gochugaru)
• 3 tablespoons Granulated Sugar
• 1 tablespoon Minced Garlic
• 8 tablespoons Corn Syrup (adds gloss and sweetness to red sauce)
• 3 tablespoons Water (for red sauce)
• 4 tablespoons Soy Sauce (for honey‑soy glaze)
• 6 tablespoons Honey
• 1 tablespoon Oyster Sauce
• 1 tablespoon Chicken Bouillon Powder (for honey‑soy glaze)
• 1 tablespoon Minced Garlic (for honey‑soy glaze)
• 0.5 cup Water (for honey‑soy glaze)
• 1 Vietnamese Dried Chili (optional heat in honey‑soy glaze)

Instructions

1. Make the Brine

   In a large mixing bowl combine 0.5 tbsp salt, 1 tbsp sugar, 1 tbsp chicken bouillon powder, 1 tbsp garlic powder, 1 tbsp onion powder, 0.5 tbsp cayenne pepper, 1 tbsp white vinegar, a pinch of black pepper and 3 cups water. Stir until dissolved.

   Time: PT5M

2. Brine the Chicken

   Add the chicken wings to the brine, ensure they are fully submerged, cover, and refrigerate for at least 2 hours or overnight for maximum juiciness.

   Time: PT2H

3. Prepare the Dry Batter

   In a clean bowl whisk together 2 cups cake flour, 1 cup potato starch, 2 tsp salt, 0.25 tsp black pepper and 2 tsp baking powder until uniform.

   Time: PT5M

4. Make the Wet Batter

   Measure 1 cup of the dry batter mixture into a separate bowl, add 1 cup cold water (or carbonated water) and whisk until a smooth, slightly thick batter forms.

   Time: PT3M

5. Coat the Wings

   Remove wings from the brine, pat dry with paper towels. Dredge each wing in the dry batter, shake off excess, dip into the wet batter, then back into the dry batter for a second coating. Place coated wings on a baking tray in a single layer.

   Time: PT10M

6. Apply Cooking Spray

   Generously spray all coated wings with cooking spray, ensuring no dry spots. If you don’t have spray, brush lightly with oil.

   Time: PT2M

7. Air Fry First Side

   Preheat the air fryer to 180°C (355°F). Arrange wings in a single layer in the basket, making sure they do not touch. Cook for 10 minutes.

   Time: PT10M

   Temperature: 180°C

8. Flip and Air Fry Second Side

   Open the air fryer, flip each wing, and cook for another 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: 180°C

9. Prepare the Red Sauce

   In a small saucepan combine 1.5 tbsp curry‑chili paste, 5 tbsp ketchup, 2 tbsp soy sauce, 2 tbsp Korean chili pepper flakes, 3 tbsp sugar, 1 tbsp minced garlic, 8 tbsp corn syrup and 3 tbsp water. Bring to a gentle boil over medium heat, then remove from heat.

   Time: PT5M

10. Prepare the Honey‑Soy Glaze

    In another saucepan mix 4 tbsp soy sauce, 6 tbsp honey, 1 tbsp oyster sauce, 1 tbsp chicken bouillon powder, 1 tbsp minced garlic, 0.5 cup water and 1 dried Vietnamese chili. Bring to a boil, then turn off heat once bubbling.

    Time: PT5M

11. Finish and Serve

    If using the honey‑soy glaze, brush each wing lightly with the sauce. For the red sauce, either toss the wings in the sauce or serve it on the side as a dip. Serve hot.

    Time: PT3M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Granulated Sugar: honey, maple syrup (use less)
• Instead of Chicken Bouillon Powder: instant chicken stock, vegetable bouillon
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Onion Powder: finely minced onion (1 tbsp)
• Instead of Cayenne Pepper: red pepper flakes, hot sauce (adjust)
• Instead of White Vinegar: apple cider vinegar
• Instead of Chicken Wings: drumettes, boneless thigh pieces (score to avoid undercooking)
• Instead of Cake Flour: all‑purpose flour (slightly less tender)
• Instead of Potato Starch: corn starch
• Instead of Baking Powder: baking soda + a pinch of cream of tartar
• Instead of Cold Water: cold sparkling water
• Instead of Cooking Spray: vegetable oil brushed with pastry brush
• Instead of Curry‑Chili Paste: gochujang mixed with a dash of curry powder
• Instead of Ketchup: tomato paste diluted with water
• Instead of Soy Sauce: tamari
• Instead of Korean Chili Pepper Flakes: crushed red pepper flakes
• Instead of Granulated Sugar: honey (use less)
• Instead of Minced Garlic: garlic powder (1 tsp)
• Instead of Corn Syrup: honey, maple syrup
• Instead of Soy Sauce: tamari
• Instead of Honey: agave nectar
• Instead of Oyster Sauce: soy sauce + a splash of fish sauce
• Instead of Chicken Bouillon Powder: instant chicken stock
• Instead of Minced Garlic: garlic powder (1 tsp)
• Instead of Vietnamese Dried Chili: dried red chili flakes

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Air Fryer
• Baking Tray
• Cooking Spray Bottle or Pastry Brush
• Tongs
• Saucepan

Critical Steps — Do Not Skip

• Brining the chicken for at least 2 hours
• Double coating the wings (dry‑wet‑dry)
• Not overcrowding the air‑fryer basket
• Flipping the wings halfway through cooking

Chef Tips from the Video

• Use carbonated water in the wet batter for an ultra‑light, airy crust.
• Add a pinch of baking powder to the dry batter for extra puffiness.
• For extra flavor, add a splash of sesame oil to the honey‑soy glaze.

Troubleshooting

Storage

Refrigerator: Store cooked wings in an airtight container for up to 3 days; reheat in air fryer at 180°C for 3‑4 minutes to regain crispness.

Freezer: Freeze uncooked, coated wings on a tray, then transfer to a zip‑top bag; freeze up to 2 months. Air fry from frozen, adding 5‑7 minutes to cooking time.

Room temperature: Do not leave cooked chicken at room temperature longer than 2 hours.

Make-Ahead Tips

• Brine the wings the night before for deeper flavor.
• Both sauces can be prepared up to 2 days ahead and stored refrigerated.
• Coated but uncooked wings can be frozen on a tray, then transferred to a bag.

Frequently Asked Questions