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