Sweet-n-Spicy Air Fryer Korean Fried Chicken

Preheat air fryer to 375°F. and line a baking sheet with parchment paper. In a shallow bowl, combine tapioca starch, almond flour and salt, and mix.

Dredge each piece of chicken in starch-flour mixture until coated well.

Shake to remove any excess, and set on a wire rack.

Transfer to air fryer basket and cook for about 10 minutes, shaking halfway. Work in batches if needed.

Prepare sauce: While the chicken cooks, heat a small pot or medium-sized nonstick pan over medium. In a small bowl, whisk together the gochujang paste, coconut aminos/soy sauce, vinegar, ginger, garlic, stevia sweetener and water. Pour mixture into pot/pan and allow to slightly thicken. Combine and serve: Add cooked chicken into sauce and toss to coat well. Transfer to a serving dish, sprinkle on sesame seeds, garnish with green onion and serve hot!

Prepare sauce:

While the chicken cooks, heat a small pot or medium-sized nonstick pan over medium.

In a small bowl, whisk together the gochujang paste, coconut aminos/soy sauce, vinegar, ginger, garlic, stevia sweetener and water.

Pour mixture into pot/pan and allow to slightly thicken.

Combine and serve:

Add cooked chicken into sauce and toss to coat well.

Transfer to a serving dish, sprinkle on sesame seeds, garnish with green onion and serve hot!